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Glucosamine

Glucosamine is an amino sugar produced from the shells of shellfish (chitin) and is a key component of the extra cellular matrix of cartilage. glucosamine works to stimulate joint function and repair. glucosamine has been clinically proven to slow the progression of osteoarthritis in humans with arthritis and hip dysplasia in pets. It has been proven effective in easing osteoarthritis pain, aid in rehabilitating cartilage, renewing synovial fluid, and repairing joints that have been damaged from osteoarthritis.

Our bodies produce glucosamine naturally. However, as we grow older we lose the ability to produce sufficient quantities. Having enough glucosamine is essential to producing the nutrients we need to produce synovial fluid. It is this fluid which lubricates our cartilage and maintains healthy joints.

When you have a glucosamine deficiency, cartilage hardens and bone spurs develop which leads to deformities in the joints. Your mobility becomes limited and in short, this is how osteoarthritis develops.

Glucosamine has been proven beneficial to sufferers of osteoarthritis pain -- both humans and pets. It has been proven effective in easing osteoarthritis pain, rehabilitating cartilage, renewing synovial fluid, and repairing joints that have been damaged from osteoarthritis.

Each person and animal produces a certain amount of glucosamine within their bodies. As you grow older, your body loses the capacity to make enough glucosamine, so the cartilage in your weight-bearing joints, such as the hips, knees, and hands is destroyed, then hardens and forms bone spurs, causing pain, deformed joints, limited joint movement and limping. There have been many double blind placebo controlled trials and studies done on glucosamine. In many trials and studies, glucosamine has shown to be very effective at:

  • Easing osteoarthritis pain
  • Easing articular joint pain
  • Rehabilitating damaged cartilage
  • Slowing deterioration of cartilage from osteoarthritis
  • Improving mobility
  • Stimulating the production of proteoglycans, glycosaminoglycans, and synovial fluid

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