Collagen Ingredient Shows Great Promise for Healthy Joints
Lee Swanson Research Update
UC-II, a patented collagen ingredient, may be twice as effective as glucosamine and chondroitin for joint health, according to the results of a randomized, double-blind study.
Compared to the established ingredients in the joint health market, the UC-II collagen product was found to reduce pain during exercise by 20%, compared to 5.9% for glucosamine and chondroitin. Results of the study were presented at the American College of Nutrition's annual meeting.
In most cases, glucosamine is extracted from the shell of crabs, lobster and shrimps, although there is also a non-animal, non-shellfish product. The ingredient is often used in combination with chondroitin sulfate, extracted from animal cartilage.
The new study compared a daily dose of UC-II (40 mg) with a combination of glucosamine (1,500 mg) and chondroitin (1,200 mg) on markers of joint health in 52 volunteers experiencing joint pain and stiffness in the knees from osteoarthritis. The research assessed the physical function, stiffness and pain in the knees following 90 days of supplementation.
Using the Western Ontario and McMaster Universities (WOMAC) Osteoarthritis Index as a measure of arthritis symptoms, the WOMAC score was found to have decreased by 33% and 14% in the UC-II and glucosamine, plus chondroitin groups, respectively. Moreover, subjective visual analogue (VAS) scores, another measure of arthritis symptoms, decreased by 40% in the UC-II group, and by 15.4% in glucosamine, plus chondroitin group. Results from the Lequesne's functional index, a measure of pain during daily activities, showed a 20.1% reduction in the UC-II group and a 5.9% reduction in the glucosamine, plus chondroitin group.
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