Glucosamine Sulfate - Healthy Habits Living
 

Glucosamine Sulfate

Douglas Labs
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Description

Douglas Laboratories Glucosamine Sulfate

Glucosamine Sulfate is a well-absorbed source of glucosamine, an important precursor for the synthesis and maintenance of connective tissues. Individual results may vary.

Ingredients

Each serving contains:

Potassium   -  65 mg
Glucosamine Sulfate 2KCl   -  500 mg
(from Glucosamine Sulfate Potassium) (from crab and shrimp)

Other ingredients: Gelatin (capsule), cellulose, vegetable stearate and magnesium silicate.

Suggested Use

As a dietary supplement, adults take 1 capsule daily or as directed by a healthcare professional.

More Info.

Glucosamine is a naturally occurring amino sugar found in glycosaminoglycans, integral components of the proteoglycans found in joint cartilage. Proteoglycans are large carbohydrate rich structures that provide resiliency, load distribution, shock-absorbing, compressive and lubricating properties to joints and connective tissues. The availability of glucosamine is an integral part of the synthesis of glycosaminoglycans and proteoglycans that are necessary during the constant remodeling that aging cartilage undergoes. Thus, the maintenance of healthy aging cartilage may be improved with enhanced deposition of glycosaminoglycans and proteoglycans.

Dietary glucosamine serves as an immediate precursor for glycosaminoglycan synthesis, and also stimulates incorporation of other precursors into the connective tissue matrix. Bioavailability of oral glucosamine sulfate is excellent. It is absorbed intact, and utilized very quickly by all tissues, including connective tissues. Glucosamine sulfate is more efficiently used for connective tissue metabolism than other glucosamine sources, such as cartilage extracts or chondroitin sulfate. In summary, glucosamine sulfate is a well-recognized, highly effective source of glucosamine for glycosaminoglycan and proteoglycan synthesis in all connective tissues, such as cartilage, ligaments, tendons, skin, and bone.


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