Medicinal Plant Research 2025, Vol.15, No.1, 40-50 http://hortherbpublisher.com/index.php/mpr 40 Review Article Open Access The Study of the Synergistic Effects of Purple Mussels and Other Ingredients in Lipid-Lowering Function Linhua Zhang, Jianhui Li Institute of Life Science, Jiyang College of Zhejiang A&F University, Zhuji, 311800, Zhejiang, China Corresponding author: jianhui.li@jicat.org Medicinal Plant Research, 2025, Vol.15, No.1 doi: 10.5376/mpr.2025.15.0005 Received: 08 Jan., 2025 Accepted: 09 Feb., 2025 Published: 27 Feb., 2025 Copyright © 2025 Zhang and Li, This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Preferred citation for this article: Zhang L.H., and Li J.H., 2025, The study of the synergistic effects of purple mussels and other ingredients in lipid-lowering function, Medicinal Plant Research, 15(1): 40-50 (doi: 10.5376/mpr.2025.15.0005) Abstract This study explains the synergistic effect of mussels and other plant parts in cardiovascular health regulation and improvement mediated by blood lipids. The outcome illustrates that mussels are a rich source of many bioactive constituents, predominantly omega-3 polyunsaturated fatty acids (PUFAs), protein, and antioxidants. These constituents account for the reduction of triglycerides, cholesterol, and inflammatory markers leading to improved lipid profiles and the avoidance of cardiovascular disease. When combined with other foods that are lipid-lowering in nature, i.e., garlic, olive oil, and phytochemicals, the effects are much more profound, including an integrated strategy of lipid control. As evident from this study, mussels present a viable natural alternative to conventional lipid-lowering medication, opening new avenues for the development of environmentally friendly functional foods. Keywords Lipid-lowering; Purple mussels; Synergistic effects; Cardiovascular health; Bioactive compounds 1 Introduction Lipid control is critical in the prevention of cardiovascular disease, as elevated lipid levels are a risk factor for CVD independent of all other factors. Elevated levels of total cholesterol, LDL cholesterol, and triglycerides can lead to the development of atherosclerosis, i.e., the deposit of fats, cholesterol, and other materials in and on the artery walls. It is this status that may lead to heart attacks, strokes, and other cardiovascular diseases (Xin et al., 2024). Such effective regulation of the levels of lipids is therefore paramount in avoiding CVD as well as overall heart health. Lipid-lowering treatment with drugs such as statins is also used globally to lower elevated cholesterol levels. Such drugs act by inhibiting the enzyme HMG-CoA reductase, a key enzyme in the biosynthesis of cholesterol in the liver. Though beneficial, such drugs are not without side effects and this has triggered the search for natural agents. Natural products, e.g., omega-3 fatty acids contained in fish oils and certain sea animals like mussels, have been proven to be beneficial in improving lipid profiles. For instance, it has been demonstrated that lipid extracts from blue mussel can decrease total cholesterol and triacylglycerol levels significantly, suggesting their potential as natural lipid-lowering agents (Kuang et al., 2022; Liu et al., 2023). The aim of the current research is to explore the synergistic effect of mussel and other nutrients on lipid reduction and cardiovascular well-being. It will highlight the merits of mussel lipid extract in correcting lipid status and glycemic in type 2 diabetic patients and its role in the management of cardiovascular risk factors. It seeks to establish improved lipid management practices, which may be a natural alternative to traditional lipid-lowering drugs and enable the development of novel nutritional foods or supplements. 2 Nutritional Composition of Purple Mussels 2.1 Key bioactive components in purple mussels Purple mussels have bioactive substances such as omega-3 polyunsaturated fatty acids (PUFAs), proteins, and antioxidants. Omega-3 PUFAs such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are significant to human health because of their capacity to lower the risk of chronic conditions such as cardiovascular
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