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Shark Cartilage Shark Cartilage 100 caps.
Now Foods
£ 8.71
Location: eu

Shark Cartilage 100 caps.

Shipping weight: 199g
No GMO
Natural

As an alternative, we recommend:

Active Flex 90 caps.
Active Flex 90 caps.
Lab One
£ 17.59
Compare composition
Description
  • Beneficial effect on the functioning of the musculoskeletal system
  • Supporting the regeneration of bones and joints after injuries
  • Help in the therapy of movement system dysfunction
  • Natural source of calcium and mucopolysaccharides
  • Support for the prevention of osteoporosis
  • Reduction of post-exercise joint pain
  • Healthier bones and joints

Now Foods Shark Cartilage is a dietary supplement containing shark cartilage rich in chondroitin, glucosamine and calcium. It is recommended for all people who want to strengthen their bones and joints, whether during the intense physical exercise or in the course of diseases of the musculoskeletal system.

Shark cartilage is a natural source of substances that support the functioning of bones and joints. Chondroitin is a mucopolysaccharide found in the connective tissue of the human body, which if combined with glucosamine affects the process of rebuilding and growth of cartilage. It also increases the level of hydration, which improves the work of articular surfaces. Calcium, however, as one of the basic building blocks of the skeleton, ensures its proper structure.

Prophylaxis and support of therapy of injuries
The preparation is an excellent solution for athletes struggling with the problem of recurring injuries, by preventing their occurrence, as well as accelerating recovery after a possible injury. Increased regeneration of bones, joints and ligaments also reduces the post-exercise pain of the movement system, bringing relief after intense workouts. This product, thanks to the influence on the bone mineralization process, is also directed at people exposed to the occurrence of osteoporosis, in particular to older people and postmenopausal women.

Help in the treatment of movement system dysfunctions and more
The positive influence of shark cartilage components on the limitation of inflammation within the joints determined in the studies decided that the product is also used in diseases such as rheumatoid arthritis or arthritis. What is more, the mucopolysaccharides contained in the product affect not only the correct skeletal function, but also the skin, increasing its elasticity, firmness and hydration. There are indications, therefore, that this product may also be helpful in skin diseases, such as psoriasis, but this requires further research.

In conclusion, Now Foods Shark Cartilage is an ideal solution for people with both - movement system dysfunctions and people trying to prevent them. It is worth recommending to all those who want their joints and bones to be healthier.

Directions for use
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Composition

Container size: 100 capsulesServing size: 6 capsulesServings per container: 16.5
per portion (6 capsules)amount%DV
Calories10
Total Carbohydrate1 g< 1%*
Protein2 g4%*
Calcium1,000 mg77%*
Sodium55 mg2%*
Shark Cartilage (with natural mucopolysaccharides)4.5 g (4,500 mg)

Other ingrednients

Gelatin (capsule), Cellulose, Magnesium Stearate (vegetable source), Stearic Acid (vegetable source) and Silica. Contains fish (shark).

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Best to combine with

Calories

Information

Calories are the conventional name of the unit expressing the energy value of food, the demand and energy expenditure in human body, which in fact is 1 kilocalorie (1 kcal). 1 kilocalorie is the amount of thermal energy required to heat 1 g of water and 1 degree Celsius. The SI unit of thermal energy is 1 joule (1J), equal to approximately 4,185 kcal.
The energy value is determined by the chemical composition of the food product, by means of the so-called. physiological equivalents. Most often Atwater equivalent is used: ratio for protein 4 kcal / g, for carbohydrates 4kcal / g, and for fat - 9kcal / g.
The energy value carried out with the so-called. "Caloric bomb" is equivalent to the physical energy, amounting to 4.1 kcal per 1 g carbohydrate to 5.65 kcal per 1 g protein, 9.45 kcal per 1 g of fat.
Nutritional value, determines the suitability of a food product for realizing life functions of human, the higher it is - the higher bioavailability and lower quantity for consumption for obtaining the effects.

 

Protein

Information

Proteins (proteins, polypeptides) is a polymer, of which the basic units (monomers) are amino acids. Protein is composed of carbon, oxygen, nitrogen, hydrogen and sulfur, and is an elementary nutrient necessary for the proper functioning of the body, an ingredient and a component of tissues, part of the hormones and enzymes and other bioactive substances. Protein determines the proper metabolism and energy processes, as well as all other life processes. The sources of natural proteins are foods of animal origin (including meat, fish, eggs, dairy products) and plant origin (legumes, soy). Deficiency of protein leads to protein malnutrition and a significant weakening of the body. It can lead to anaemia, reduced immunity, muscle relaxation, disorders of the digestive system. Also, overdose protein is undesirable because it can lead to acidification of the body, and interfere with the digestive system and an increase in the concentration of homocysteine ​​in the blood. It is a component of many supplements and nutrients necessary for the proper functioning of the body, both showing a low physical activity, or training the strength and endurance competitions.
Dosage: strength athletes: approx. 1.7 - 2.5 g / 1 kg of body weight; endurance athletes and strength -endurance athletes approx. 1.3 - 2 g / 1 kg of body weight, people with low activity approx. 0.8 - 1.1 g / 1 kg of body weight / 24h. In estimating the amount of protein, you should take into account the intake of other nutrients (carbohydrates and fats)


 

Calcium

Information

Calcium (element chem. symbol Ca, atomic no. 20, the group of alkaline earth metals) is the basic building substance of bones and teeth, in which stored is 99% of the element, in the form of hydroxylapatite. When building bones and teeth, phosphorus is very important in the right proportion. It is a base-forming element and activator of many enzymes (ATPase) necessary to release the energy of ATP. It has a significant effect on blood clotting and regulates blood pressure and neuromuscular conductivity. Thanks to the reduced permeability of cell membranes, it soothes the symptoms of food allergies. Calcium is actively involved in the metabolism of iron interacts with vitamins A, C and D and phosphorus, magnesium. Natural source of calcium are animal products (dairy products, sardines, salmon, sprats eaten with bones) and plant products (nuts, soybeans, sunflower seeds). Absorption takes place in the small intestine (less in the colon), it has an effect on the level of lactose, insoluble fibre, organic acids, alkalinity (low pH). The best absorption have organic compounds (lactates, amino acid chelates etc.). Obstructing the absorption of calcium is caused by: phytic acid and oxalic acid as well as excess fat. Scientific studies have confirmed that the combination of calcium, magnesium, boron and vitamin D in dose 3 mg / 24h effectively prevent osteoporosis. Supplements on the market are both mono-preparation supplements (enriched with vitamin D3) and multi-component supplements, available at www.muscle-zone.pl.
Calcium deficiency disorders manifested in the construction of the bones (osteoporosis) and iron metabolism. The symptoms are: rickets, cramps and muscle tremor, osteoporosis.
Excess result
ing from an overdose of calcium supplements containing vitamin D3 for children and adults overdose of calcium (hypercalcemia). Symptoms of hypercalcemia are: lack of appetite, vomiting and constipation.
The dosage administered in various publications
are inconsistent: 800 - 1000 mg / 24 h (100 - 500 mg / 24h)

Sodium

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.


 

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