Snail as a multifunctional biological resource: Nutritional value and pharmacological applications

This review systematically synthesizes current evidence on the nutritional value, biomedical applications, and economic relevance of snail meat and mucus. This was achieved by analyzing published scholarly works gathered using targeted keyword searches in databases such as PubMed and Web of Science from early 2020 to mid-2025. This review addresses the challenge of nutritionally poor diets, driven by excessive intake of protein-deficient foods, in contrast to absolute food shortages. Protein deficiency impairs immunity, growth, muscle maintenance, and recovery, thereby increasing the risk of disease. Snail meat and mucus, recognized as alternative protein sources, are rich in high-quality protein, essential amino acids, minerals, omega-3 fatty acids, and bioactive compounds, offering benefits for health, sustainable nutrition, and novel therapeutic applications. Although snails are more abundant in tropical and subtropical climates, particularly in regions of Africa and Asia, their food and medicinal uses are also well established in many temperate and developed nations. Similarly, snail mucus has been widely studied as a biomaterial for oncology, drug delivery, cosmetics, and wound healing due to its rich bioactive content, including achacin, allantoin, glycoproteins, and hyaluronic acid. These compounds exhibit antimicrobial, anti-cancer, and regenerative properties. Proteomic studies reveal over 1300 proteins in species like Cipangopaludina chinensis, supporting its anti-inflammatory and osteoinductive effects. Snail mucus promotes cell proliferation, angiogenesis, and collagen synthesis, making it valuable for diabetic wound care and drug development. Overall, this review provides useful insights into the nutritional and medicinal potential of snail meat and its mucus, highlighting their potential as both a sustainable food source and a promising avenue for drug development.