A randomized controlled trial on the efficacy and safety of a food ingredient, collagen hydrolysate, for improving joint comfort
| Autor: | S.V. Vargas-López, C.A. Vallejo-Flores, M.M. Camacho-Zambrano, R.A. Villacís-Tamayo, P. Benito-Ruiz, L.A. Zurita-Gavilanes, M.A. Mestanza-Peralta, J.N. Carrillo-Arcentales |
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| Rok vydání: | 2009 |
| Předmět: |
Cartilage
Articular Male musculoskeletal diseases medicine.medical_specialty Meat Knee Joint Protein Hydrolysates education Treatment outcome Osteoarthritis Hydrolysate law.invention Ingredient Double-Blind Method Randomized controlled trial Musculoskeletal Pain law Animals Humans Medicine Adverse effect Aged business.industry fungi food and beverages Middle Aged Osteoarthritis Knee medicine.disease Diet Treatment Outcome Multicenter study Physical therapy Joint cartilage Female Collagen business Food Science |
| Zdroj: | International Journal of Food Sciences and Nutrition. 60:99-113 |
| ISSN: | 1465-3478 0963-7486 |
| Popis: | 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.In a randomized, double-blind, controlled multicentre trial, 250 subjects with primary osteoarthritis of the knee were given 10 g CH daily for 6 months.There was a significant improvement in knee joint comfort as assessed by visual analogue scales to assess pain and the Womac pain subscale. Subjects with the greatest joint deterioration, and with least intake of meat protein in their habitual diets, benefited most.CH is safe and effective and warrants further consideration as a food ingredient. |
| Databáze: | OpenAIRE |
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