ABSTRACT
The most commonly eaten mussel is the marine species called mytilidae. But there are 17 wellknown edible species. Mussels belong to the Kingdom of Animalia, phylum Mollusca and class Bivalvia. Mussel meat is a rich source of vitamin A, B-vitamins like folic acid, B12 and minerals like phosphorus, zinc and manganese as well as omega-3 fatty acids. New Zealand’s Green – Lipped Mussel is widely used to treat joint pains. Mussel meat contains as a natural component substance called glycosaminoglycans. They belong to the group of polysaccharides called mucopolysaccharides. In addition to that mussel meat also contain two compounds of importance namely glucosamine and chondroitin sulphates. It is well established by clinical studies that Green-lipped -mussel extract selectively inhibits COX2 without affecting COX1. It was also shown recently that Indian Green mussel Perna virridis exhibit this property and Central Marine Fisheries Research Institute Kochi has prepared an extract in powder form and marketing it as a neutrceutical to treat osteoarthritis.
