The Making of Antinol- Antinol originates from the New Zealand Marlborough Sound. It begins as a New Zealand Green Lipped Mussel farmed in the pristine waters of Marlborough Sound (Nelson Bay), N.Z., which the Ministry of Primary Industries controls for sustainability. After 18 months of growth (or when the mussel reaches 4 inches in length), the mussels are harvested and immediately sent in refrigerated trucks to our facility. Within 24 hours from harvesting, the mussel meat is pressure extracted, stabilized, freeze-dried, and stored in nitrogen-sealed bags to prevent oxidation. Before freeze-drying, the mussel meat must be stabilized, or you will have too significant a variation in the finished product. This process is part of our I.P., and we are the only manufacturer that completes this unique step. Our patented CO2 extraction process then extracts the oil from the mussel meat. This highly potent oil is then encapsulated in 260mg softgels with olive oil and vitamin E for absorption and stability.
Antinol is greater than the sum of its parts; fractionation studies have shown that Antinol has an incredible synergistic effect; it works on the arachidonic acid pathway and is incorporated into the cell membrane at the phospholipid layer. It replaces some of the arachidonic acid units with Antinol units. Antinol contains over 90 PUFA, polar and nonpolar lipids, sterol esters, and all-important OTA & ETA.