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Blackmores Glucosamine Sulfate 1500mg

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Glucosamine and sulfate are natural components found in the cartilage matrix and synovial fluid. Glucosamine is a major building block of the substances that together with protein form the structural...

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Glucosamine and sulfate are natural components found in the cartilage matrix and synovial fluid. Glucosamine is a major building block of the substances that together with protein form the structural units in cartilage. These structural units, called aggrecans, are important for the elasticity, resilience and shock-absorbing properties of cartilage. Ageing decreases the body’s ability to restore and manufacture normal cartilage. Supplementary glucosamine can be an important source of this vital component of cartilage as we age.Osteoarthritis is characterized by joint degeneration and loss of cartilage. As we get older the ‘wear and tear’ effects of use cause degenerative changes in the cartilage. The cartilage becomes more susceptible to breakdown and damage, which may result in the typical symptoms of osteoarthritis. These symptoms include decreased mobility, increased joint stiffness, inflammation and swelling.Glucosamine may help to provide relief from these symptoms, as well as helping to reduce cartilage wear and provide temporary relief of the pain associated with this condition.Researchers found in a clinical trial that patients with osteoarthritis of the knees had a clinically significant improvement in pain and mobility after a period of four weeks using glucosamine sulfate 500 mg three times daily.Fish oils are a source of omega-3 fatty acids. Omega-3 fatty acids are important components of substances known as prostaglandins and leukotrienes. Prostaglandins and leukotrienes are important in immune function, smooth muscle function, platelet aggregation and inflammation. Fish oils have an anti-inflammatory action because prostaglandins and leukotrienes from omega-3 fatty acids have less inflammatory activity than prostaglandins and leukotrienes derived from other types of fatty acids.