Food sources rich in N-Acetyl D-Glucosamine
The most common source of glucosamine is derived from hydrolysis of shellfish exoskeletons (shrimp, lobsters, crabs) or by grain fermentation such as corn or wheat.
Glucosamine does not always come from natural sources. It can also be made in a laboratory and is available in various synthetic forms such as glucosamine chloride, N-acetyl-glucosamine (NAG) and glucosamine sulfate, which represent salts of glucosamine.
If you have a shellfish allergy, be cautious about using glucosamine.
Other names
N-Acetylglucosamine, N-Acetyl-D-Glucosamine, N-acetil-glucozamina (NAG), 2-Amino-2-Deoxy-D-Glucosehydrochloride, Chitosamine Hydrochloride, Chlorhidrato de Glucosamina, Chlorhydrate de Glucosamine, D-Glucosamine HCl, D-Glucosamine Hydrochloride, Glucosamine.
ProHumano+ products containing N-Acetyl D-Glucosamine
Did you know?
Joint pain is the most common pain among Romanian people. 8 out of 10 people suffer from knee joints pain, wrist pain, ankle or shoulder pain.
affects
Information source:
Quantitative Research, 2014, urban population over 35 years old, Romania.
Osteoarthritis does not stop you from keeping up with your loved ones
Osteoarthritis is the most common chronic joint condition. It is a degenerative condition that manifests mainly in the elderly, but it can also appear as a result of a joint injury or infection.
Osteoarthritis (also called arthritis) can affect any joint. However, the most commonly affected areas of the body are the joints that support more weight, such as the joints of the knee, hip, and spine, but also the hands (finger joints).
