Medicinal Plant Research 2025, Vol.15, No.1, 40-50 http://hortherbpublisher.com/index.php/mpr 48 In addition, the interaction of mussel extracts with other food constituents is not known and may influence research findings. The bioactive potency of active compounds like eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in mussel extracts may decide efficacy but are scarcely optimized or even standardized in research (Kuang et al., 2022). Absence of standardization could make it challenging to conclude and provide adequate dietary recommendations. 9 Future Research Directions and Conclusion The future of purple mussels in lipid management products is bright, but additional research is needed to capture their synergistic benefits when combined with other ingredients. Current research presents the bioactive compounds found in mussels, such as polyunsaturated fatty acids (PUFAs), which are well known for their medicinal properties, such as for their lipid-lowering effects. Future research should focus on the discovery of particular combinations of mussel-derived compounds with other phyto- or marine-derived compounds, which can produce synergistic action to further enhance these lipid-lowering effects. Elucidation of the mechanisms through which such combinations affect lipid metabolism and cardiovascular risks may be enlightening. Identification of the role of mussel lipids in prebiotic modulation of gut microbiota and their consequent effect on lipid profiles and glycemic features may be one area of future studies. Functional food and health product development with purple mussels is highly promising. Mussels are rich in bioactive compounds like proteins, lipids, and carbohydrates, which are useful for health-promoting products. Formulation of functional foods with mussel-based ingredients may be a natural and effective means of lipid regulation and the promotion of cardiovascular health. On top of that, sustainable utilization of mussel by-products to such ends could minimize their environmental impact and improve economic sustainability. Maximizing the extraction and processing techniques to maximize bioavailability and functionality in functional foods needs to be the area of research in the future. Synergistic activity of purple mussels and other natural products has significant promise for lipid lowering as well as cardiovascular health. Current research accentuates the potential of bioactive molecules present in mussels, namely PUFAs, towards realizing health benefits. By synergetic combination of these molecules with other natural products, future research can lead to the discovery of novel functional foods and health ingredients. Such innovations can help bring effective and sustainable solutions for lipid control and cardiovascular well-being and hence affect the public health positively. Acknowledgments The authors sincerely thank Mr. Wei from the Horticultural and Herbal Research Center for her valuable support in data analysis and material collection, which contributed to the successful completion of this study. Conflict of Interest Disclosure The authors affirm that this research was conducted without any commercial or financial relationships that could be construed as a potential conflict of interest. References Abdelhamid A., Brown T., Brainard J., Biswas P., Thorpe G., Moore H., Deane K., AlAbdulghafoor F., Summerbell C., Worthington H., Song F., and Hooper L., 2018, Omega-3 fatty acids for the primary and secondary prevention of cardiovascular disease, Cochrane Database of Systematic Reviews, 11: 3177. https://doi.org/10.1002/14651858.CD003177.pub4 Abshirini M., Cabrera D., Fraser K., Siriarchavatana P., Wolber F., Miller M., Tian H., and Kruger M., 2021, Mass spectrometry-based metabolomic and lipidomic analysis of the effect of high fat/high sugar diet and Greenshell™ mussel feeding on plasma of ovariectomized rats, Metabolites, 11(7): 754. https://doi.org/10.3390/metabo11110754 Baker P., Schopfer F.J., O’Donnell V.B., and Freeman B.A., 2009, Convergence of nitric oxide and lipid signaling: anti-inflammatory nitro-fatty acids, Free Radical Biology & Medicine, 46(8): 989-1003. https://doi.org/10.1016/j.freeradbiomed.2008.11.021 Biandolino F., Prato E., Grattagliano A., and Parlapiano I., 2023, Can glyphosate and temperature affect the nutritional lipid quality in the mussel Mytilus galloprovincialis?, Foods, 12(8): 1595. https://doi.org/10.3390/foods12081595
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