Glucosamine

Glucosamine as a white crystalline powder, melting point 88 ℃, melting point 110 ℃ (decomposition), soluble in water. It is the synthesis of the material body, is the formation of cartilage cells, an important nutrient, is a healthy natural tissue components of articular cartilage.

Fooding is a Glucosamine Manufacturers, Suppliers and Wholesalers in China. You can inquiry Glucosamine price by email us: info@chinafooding.com or leave message on the Fooding web. Fooding ensure you can buy Glucosamine with a good Glucosamine price.

Product Description

About Glucosamine

Glucosamine function for arthritis treatment:
1, knee degenerative arthritis,Glucosamine treatment of osteoarthritis of the knee, primarily through the repair of articular cartilage, synovial fluid gave birth to so hard not occur between the articular surface friction, no pain, swelling, bone rubs, etc. symptoms.
2, bone hyperplasia, Glucosamine mechanism: exogenous intake of glucosamine, the content of intra-articular Glucosamine restore balance and stimulate the synthesis of cartilage proteoglycan and collagen fibers to produce cartilage matrix repair damaged cartilage, the articular cartilage self-repair capacity, through Glucosamine repair of articular cartilage, synovial fluid gave birth to Glucosamine for osteoarthritis arthritis (osteoarthritis) play a fundamental role in the treatment .
4, patella, patellae,Glucosamine mechanism: exogenous complement Glucosamine, repair the joint between the patella and femur cartilage.
5, Glucosamine nerve root type cervical spondylosis, cervical spondylosis myelopathy, cervical spondylosis of vertebral artery, tenosynovitis, lumbar disc disease, rheumatic, arthritis rehabilitation has little effect.

References on Glucosamine

[1]. Hong PK, Ndagijimana M, Betti M. Glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: Chemical modifications and taste-enhancing activity. Food Chem. 2016 Apr 15;197 Pt B:1143-52.

[2]. Hrynets Y, Ndagijimana M, Betti M. Studies on the Formation of Maillard and Caramelization Products from Glucosamine Incubated at 37 °C. J Agric Food Chem. 2015 Jul 15;63(27):6249-61.

[3]. Zeng C, Wei J, Lei GH. Were the Effects of Glucosamine and Chondroitin on Knee Osteoarthritis Underestimated? Comment on the Article by Yang et al. Arthritis Rheumatol. 2015 Jul;67(7):1982-3.

[4]. Roemer FW, Jarraya M, Kwoh CK, Hannon MJ, Boudreau RM, Green SM, Jakicic JM, Moore C, Guermazi A. Brief report: symmetricity of radiographic and MRI-detected structural joint damage in persons with knee pain--the Joints on Glucosamine (JOG) Study. Osteoarthritis Cartilage. 2015 Aug;23(8):1343-7.