Glucosamine is one of the most common nutritional supplements and it has actually been in use for a very long time to assist in relieving the inflammation and pain related to arthritis. This can be attributed to the fact that is a natural and safer alternative to the broadly prescribed analgesics and NSAIDs.
Thanks to the innovations in the area of technology, there has recently been a great step forward in the development of glucosamine supplements. There is a new shellfish free glucosamine that contains about 45% more glucosamine in comparison to the earlier standard. You can also get it in glucosamine powder.
Glucosamine is mainly used to assist in reducing the progression and pain of osteoarthritis which is a disorder that usually affects the functions of the cartilage which cushions the joints. When a person is young, the cartilage’s function is acting as the sponge in between hard bone ends in the joints squeezing out or soaking up synovial fluid that is present in the joints each time you make any movement. On the other hand, as people age, the cartilage starts to soften, crack, dry out and thus it compromises its function. As a result, the two bone ends in the joints rub against one another leading to inflammation and chronic pain which are some of the osteoarthritic symptoms.
Research has shown that glucosamine supplementation not only stops the advancement of arthritis but it can also reverse it. In fact, it can even slow down the osteoarthritic joint degeneration. A review of various scientific trials discovered that glucosamine was 30% more effective in comparison to placebo at relieving pain and also 25% more efficient in enhancing the functions of the joints. In addition to that, certain studies have discovered that it is more efficient in reducing inflammation and pain in comparison to the leading NSAIDs like Celebrex and ibuprofen. Glucosamine does more than relieve pain. It also enhances the mechanisms of repair in the joints in order to stop the process of degeneration and that is the reason why it is actually increasing in popularity in the health world.
Traditionally, glucosamine was manufactured from the shells of certain fish like shrimps, lobsters and crabs and thus it was not suitable for vegans, vegetarians and also people with shellfish allergies. On the other hand, recent advancements in technology mean that a purer source is now available which has extra benefits as well.