A randomized controlled trial on the efficacy and safety of a food ingredient, collagen hydrolysate, for improving joint comfort.

@article{BenitoRuiz2009ARC,
  title={A randomized controlled trial on the efficacy and safety of a food ingredient, collagen hydrolysate, for improving joint comfort.},
  author={Pere Benito-Ruiz and M M Camacho-Zambrano and J N Carrillo-Arcentales and Maril{\'u} Mestanza-Peralta and Carlos Vallejo-Flores and S V Vargas-L{\'o}pez and R{\'o}mulo Villac{\'i}s-Tamayo and L A Zurita-Gavilanes},
  journal={International journal of food sciences and nutrition},
  year={2009},
  volume={60 Suppl 2},
  pages={99-113}
}
INTRODUCTION Current options to promote joint comfort are limited to medicines that can reduce pain but can also have adverse effects. Collagen, a major component of joint cartilage, is found in the diet, particularly in meat. Its hydrolysed form, collagen hydrolysate (CH), is well absorbed. CH may stimulate the joint matrix cells to synthesize collagen, so helping to maintain the structure of the joint and potentially to aid joint comfort. METHODS In a randomized, double-blind, controlled… CONTINUE READING

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