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Glucosamine & Chondroitin Glucosamine & Chondroitin

Glucosamine & Chondroitin are naturally occurring structural components that have recently enjoyed growing popularity. Glucosamine is an amino sugar derived from the chitin of shellfish and is used by the body to support healthy joint structures. Chondroitin complements Glucosamine and works synergistically to provide optimal nutritional support.

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Glucosamine & Chondroitin Glucosamine & Chondroitin 120 caps.
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Glucosamine & Chondroitin 120 caps.

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- Foreign shippment from £ 4.44 Every £ 66.70 reduces shipping costs by £ 2.22

- Delivery evenday after tomorrow

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01709231594 (mon.-fri 900-1700)

- Foreign shippment from £ 4.44 Every £ 66.70 reduces shipping costs by £ 2.22

- Delivery evenday after tomorrow

You have got questions about the product

sales@mz-store.co.uk

01709231594 (mon.-fri 900-1700)

Description
  • Supports Normal Joint Function
  • With Trace Mineral Concentrate
  • A Dietary Supplement

Glucosamine & Chondroitin are naturally occurring structural components that have recently enjoyed growing popularity. Glucosamine is an amino sugar derived from the chitin of shellfish and is used by the body to support healthy joint structures. Chondroitin complements Glucosamine and works synergistically to provide optimal nutritional support.

Directions for use
Manufacturer

Composition

Composition

Container size: 120 capsulesServing size: 4 capsulesServings per container: 30
per portion (4 capsules)amount%DV
Sodium110 mg5%
Magnesium (from ConcenTrace®)30 mg8%
Glucosamine HCl1500 mg*
Chondroitin Sodium Sulfate (from Bovine Cartilage)1200 mg*
ConcenTrace® Trace Minerals (with Alfalfa)800 mg*

Other ingrednients

Cellulose, Stearic Acid (vegetable source), Magnesium Stearate (vegetable source), Silica and Vegetable Coating.
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Sodium

General information

Sodium is an important component of the intracellular fluids, and is a regulator of acid-base balance. Along with potassium affects the proper of growth and provides the proper functioning of muscles and nerves. The source of acquisition is table salt (NaCl) and bladderwrack, shellfish, bacon, beef, and of plant beets and carrots. People on salt-free diet should avoid, among others, spicy sauces and smoked meats and sausages.
Sodium deficiency is very rare, at heaving sweating after a long effort (e.g. in the marathon).
Excess sodium increases blood pressure (especially for the elderly), edema and increased thirst. Exceeding the daily dose of 14g a day can cause poisoning.


 

Fat

General information

Fat is an essential nutrient plant and animal organisms. Because of the nutritional value and composition of fats are divided into: saturated (mono-saturated and multi-saturated fatty acids) and unsaturated fatty acids (including essential fatty acids - EFA). The group of lipids include lipids (triacylglycerols, waxes), complex fats (glycolipids, phospholipids), sterols and isoprenoids. Saturated fatty acids is a group of fatty acids having different carbon chain lengths, in which except for the carboxyl group, each of the carbon atoms is bound by a single bond. May adversely affect the lipid profile, so they can be used in limited quantities. Fats are a concentrated source of energy, with different flavours, facilitating the consumption and swallowing of food. They have building functions (part of cell membranes and co-create the white matter of the brain). EFAs are precursors of tissue hormones and biologically active compounds. The unsaturated fatty acids include fatty acids from the group Omega-3, Omega-6 and Omega-9 (the last digit indicates, on which, counting of the end of the chain, there is a double bond in the appropriate carbon chain. The essential fatty acids include: acids, medium-Omega-3 [n-3 ] included in EFAs [essential fatty acids], and long chain (eicosapentaenoic acid [EPA] and docosahexaenoic acid [DHA]) Omega-6 and Omega-9. the number indicates that the last double bond in the carbon chain is on the third from the end carbon atom. The acids from the omega 3 group are essential components of cell membranes, they are precursors of eicosanoids and biological activators. They must be combined with ingestion in suitable proportions of Omega-6 acids.
Dosage: Depending on demand and applied diet. It is generally accepted that fats should constitute 20-30% of the energy (calorie) of meals daily.


 

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