Linhua Zhang , Jianhui Li

Institute of Life Science, Jiyang College of Zhejiang A&F University, Zhuji, 311800, Zhejiang, China
Author    Correspondence author
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

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.

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)

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.

Lipid-lowering; Purple mussels; Synergistic effects; Cardiovascular health; Bioactive compounds