Novel research to study the health benefits of Greenshell™ mussels awarded further funding
18 September 2019
Dr Matt Miller from the Cawthron Institute has received an investment of $1,000,000 from the High-Value Nutrition (HVN)
National Science Challenge and industry partners for a second programme of research to investigate the anti-inflammatory
properties and other health benefits of Greenshell™ mussels. This HVN funding was announced today at the 2019 New
Zealand Aquaculture conference, where Dr Miller spoke about his research in a presentation titled ‘Musseling-up:
enhancing Greenshell™ mussel value’.
The multi-disciplinary, world-leading research team assembled for this programme reunites and strengthens the successful
collaboration between industry and leading New Zealand science established in the previous programme, including the
Cawthron Institute, Sanford Limited and Massey University, with the addition of researchers from AgResearch and Plant & Food Research.
Sanford is New Zealand’s largest Greenshell™ mussel producer, generating over 40% of the country’s output, and is
actively working to improve all aspects of Greenshell™ mussel breeding, production, processing and food innovation.
The research team aims to identify and validate the health benefits of Greenshell™ mussels by using a systems nutrition
approach and novel methods to develop a better understanding of the relationships between inflammation, metabolism and
musculoskeletal function.
The programme builds on earlier HVN funded research where scientists discovered the novel health benefits and protective
properties of Greenshell™ mussels and enabled the research team to develop a better understanding of the potential for
developing premium mussel products with more benefits for the seafood-eating public.
Greenshell™ mussel is New Zealand’s leading aquaculture species, but it is currently undervalued as international
consumers do not realise the health benefits of this food. “The goal of this research is to provide scientific evidence
of the anti-inflammatory properties of Greenshell™ mussel, which in turn will add value to exports of this iconic New
Zealand kaimoana,” says Joanne Todd, Director, High-Value Nutrition National Science Challenge. “The foremost impact of
this research will be the economic growth for New Zealand aquaculture sector through validation of health benefits” she
says.
The programme will measure the effects of Greenshell™ mussels on acute and chronic inflammation, as well as effects on
joint and muscle function. This work follows on from key novel findings from the previous HVN-funded programme and will
establish a new health and marketing opportunity for greenshell mussel foods. The trials will be conducted by Plant & Food Research Limited and Massey University.
The programme will also merge evidence-based research with Māori knowledge of the traditional and customary usage of
Greenshell™ mussels to further validate the health benefits using historical and scientific evidence. “Clinical research
represents a huge opportunity to raise the value of Greenshell™ mussel food products by providing evidence of the
seafood’s bioactivity to international health conscious consumers,” says Professor Richard Mithen, HVN Chief Scientist.
“The major benefit of this programme is the benefit to New Zealand of validating the health benefits of an iconic kiwi
food product, particularly in regional New Zealand where mussel production occurs,” says Professor Mithen. “Benefits of
this programme will occur across the wider New Zealand mussel industry with value created for all mussel producers and
connecting industries, and open up options for marketing further novel functional foods,” he says.
The HVN Challenge is a mission-led programme of innovative research into the health and wellbeing attributes of New
Zealand produced foods for our major export markets. The Challenge will over the next five years fund a number of
projects through a competitive contestable funding process, and has recently approved two innovative projects that will
be completed together with Māori businesses partners.
High-Value Nutrition is one of the eleven National Science Challenges. The Challenge has a $45.6 million budgeted
research investment over the next five years.
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