Application and Research Progress of Glucosamine in Health Food
An aging society is coming in China with more and more serious problems such as osteoporosis and osteoarthritis. Glucosamine is one of important components from proteoglycan in human articular cartilage matrix, which can improve articular cartilage metabolism and promote bone and joint health. Comme...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-04-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022050211 |
| _version_ | 1797838920704065536 |
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| author | Hailin CHI Feifei LI Liwei ZHANG Yu JIANG |
| author_facet | Hailin CHI Feifei LI Liwei ZHANG Yu JIANG |
| author_sort | Hailin CHI |
| collection | DOAJ |
| description | An aging society is coming in China with more and more serious problems such as osteoporosis and osteoarthritis. Glucosamine is one of important components from proteoglycan in human articular cartilage matrix, which can improve articular cartilage metabolism and promote bone and joint health. Commercially available glucosamine usually exists in the form of glucosamine hydrochloride, glucosamine sulfate and their double salts, and produced through acid and enzymatic hydrolysis and fermentation. Clinical studies have shown that it has high safety with no serious adverse reactions found and exhibits the health functions of promoting bone and joint health, antioxidation, regulating immunity, resisting bacteria and inflammation, etc. In health food, research in glucosamine is often focused on promoting bone health. In this article, the health functions, preparation techniques, safety and use of glucosamine are reviewed, while suggestions are given to improve the quality standard and production techniques due to no specific quality standard and standardized production process of glucosamine currently available, aiming at providing a reference for the development, supervision and regulation of glucosamine-based health foods. |
| first_indexed | 2024-04-09T15:48:42Z |
| format | Article |
| id | doaj.art-96e374e8ef094dbbb72a487094c83949 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-09T15:48:42Z |
| publishDate | 2023-04-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-96e374e8ef094dbbb72a487094c839492023-04-26T12:48:51ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-04-0144843744510.13386/j.issn1002-0306.20220502112022050211-8Application and Research Progress of Glucosamine in Health FoodHailin CHI0Feifei LI1Liwei ZHANG2Yu JIANG3Center for Food Evaluation, State Administration for Market Regulation, Beijing 100070, ChinaCenter for Food Evaluation, State Administration for Market Regulation, Beijing 100070, ChinaCenter for Food Evaluation, State Administration for Market Regulation, Beijing 100070, ChinaCenter for Food Evaluation, State Administration for Market Regulation, Beijing 100070, ChinaAn aging society is coming in China with more and more serious problems such as osteoporosis and osteoarthritis. Glucosamine is one of important components from proteoglycan in human articular cartilage matrix, which can improve articular cartilage metabolism and promote bone and joint health. Commercially available glucosamine usually exists in the form of glucosamine hydrochloride, glucosamine sulfate and their double salts, and produced through acid and enzymatic hydrolysis and fermentation. Clinical studies have shown that it has high safety with no serious adverse reactions found and exhibits the health functions of promoting bone and joint health, antioxidation, regulating immunity, resisting bacteria and inflammation, etc. In health food, research in glucosamine is often focused on promoting bone health. In this article, the health functions, preparation techniques, safety and use of glucosamine are reviewed, while suggestions are given to improve the quality standard and production techniques due to no specific quality standard and standardized production process of glucosamine currently available, aiming at providing a reference for the development, supervision and regulation of glucosamine-based health foods.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022050211glucosaminebone healthhealth foodregistration management |
| spellingShingle | Hailin CHI Feifei LI Liwei ZHANG Yu JIANG Application and Research Progress of Glucosamine in Health Food Shipin gongye ke-ji glucosamine bone health health food registration management |
| title | Application and Research Progress of Glucosamine in Health Food |
| title_full | Application and Research Progress of Glucosamine in Health Food |
| title_fullStr | Application and Research Progress of Glucosamine in Health Food |
| title_full_unstemmed | Application and Research Progress of Glucosamine in Health Food |
| title_short | Application and Research Progress of Glucosamine in Health Food |
| title_sort | application and research progress of glucosamine in health food |
| topic | glucosamine bone health health food registration management |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022050211 |
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