Medicinal Plant Research 2025, Vol.15, No.1, 40-50 http://hortherbpublisher.com/index.php/mpr 41 diseases and insulin resistance (Vaidya and Cheema, 2014; Biandolino et al., 2023). These fatty acids are typically in the form of phospholipids in mussels and are therefore more biologically potent than the triglyceride form found in fish oil (Vaidya and Cheema, 2014). Apart from omega-3 fatty acids, purple mussels contain proteins and antioxidants. Proteins like bioactive peptides are associated with a range of beneficial health impacts, for example, anti-inflammatory actions and the improvement of metabolic processes (Grienke et al., 2014). Antioxidants in mussels are credited with reducing oxidative stress that is critical in maintaining the health of cells and preventing chronic diseases (Villasante et al., 2015). 2.2 The health benefits of purple mussels Purple mussels contain a number of health benefits, particularly in lipid-lowering functions. Mussels contain high levels of omega-3 PUFAs, which possess a correlation with improved lipid profiles with reduced levels of triglycerides and cholesterol, which are crucial components in maintaining cardiovascular health (Kuang et al., 2022). Kuang et al. (2022)'s work have proved that the lipid extracts from mussels can significantly lower fasting serum insulin levels and improve insulin resistance, thus being a useful maintenance of type 2 diabetes mellitus. Moreover, the anti-inflammatory property of mussel bioactive compounds is also the reason for their lipid-lowering effect. Inflammation reduction by these compounds makes it possible to use them in the treatment of conditions like rheumatoid arthritis as well as in lowering the vulnerability to cardiovascular diseases (Grienke et al., 2014; Kuang et al., 2022). The combination of the above effects demonstrates the worth of purple mussels as a functional food for cardiovascular health and metabolic wellness support. 2.3 A comparison of purple mussels with other marine foods in lipid management Compared to other products from seafood, the purple mussel is unique in terms of their specific lipid content and nutrient value. While fish oils continue to be the most popular source for omega-3 fatty acids, the phospholipid-bound conformation of mussels offers greater bioavailability and activity for lipid control (Vaidya and Cheema, 2014). This type of mussel variety is better for reducing the content of triglycerides and improving lipid profiles, thereby making mussels a substitute for conventional fish oils (Vaidya and Cheema, 2014). In addition, mussels provide more bioactive substances like proteins and antioxidants, whose occurrence is lower in other types of seafood like fish oils. These types of substances contribute to the overall health impact of mussels as a more combined approach to lipid management and cardiovascular health (Grienke et al., 2014; Villasante et al., 2015). This makes purple mussels a healthy component of the diet for people seeking to improve their lipid profiles as well as prevent chronic disease risk. 3 Lipid-Lowering Mechanisms of Purple Mussels 3.1 The impact of purple mussels on cholesterol metabolism, including LDL reduction and HDL enhancement Purple mussels have also been shown to affect cholesterol metabolism greatly by reducing the level of low-density lipoprotein (LDL) and enhancing the level of high-density lipoprotein (HDL). Blue mussel lipid extracts and others have been noted to reduce animal model and human LDL levels of cholesterol in one study. For instance, in a study involving C57BL/6 mice, it was determined that the high blue mussel diet led to the significant reduction of plasma and hepatic concentrations of LDL cholesterol. This was achieved by inhibiting the cholesterol biosynthesis pathway and activation of the LDL-receptor gene expression resulting in the clearance of LDL from the bloodstream (Vaidya et al., 2017). Similarly, in type 2 diabetes mellitus clinical trial, blue mussel lipid extract (BMLE) lowered total cholesterol level, once again vouching for the therapeutic efficacy of mussels in cholesterol management (Kuang et al., 2022; Li, 2024). In addition to the lowering of LDL, purple mussels also contribute to better HDL cholesterol. Much of the primary reason for this lies in the composition of omega-3 polyunsaturated fatty acids (PUFAs) in mussels. Omega-3 PUFAs have been found to increase HDL cholesterol levels, which are beneficial to cardiovascular conditions.
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