Glucosamine and chondroitine together form a valuable combination in the treatment of articulation problems.  Each of these substances is itself quite effective - as shown by countless studies - but taken in combination they have an even greater effect than could have been expected from the sum of their individual effects.

Glucosamine
Glucosamine is a strongly concentrated amino sugar. A young healthy body can by itself produce glucosamine out of its normal diet. Glucosamine is an important building element in cartilage, sinews, bone structure, connective tissue and artery walls. It is also involved in the repair and renovation of damaged cartilage in joints and the spine. The body uses glucosamine to produce macro molecules, the so-called mucopolysacharides. These are essential for the production of all sliding and shock absorbing layers, i.e. for the cartilage and synovial fluid in the joints

Glucosamine and the macro molecules into which it is transformed ensure that the synovial fluid in joints and the spine retains its normal composition and that damaged cartilage is repaired.

Chondroitine
There are no blood vessels in the cartilage of the joints. Cartilage obtains all that it requires to maintain itself and to retain its supple action from the synovial fluid. When a healthy joint moves, the synovial fluid is moved by pressure variation through the joint in a sort of tidal movement. Thus the cartilage obtains a regular and sufficient supply of all its nutritive requirements.

In discussing arthrosis we refer to the fact that the cartilage in the joints is usually dry and brittle. The cartilage tissue can only absorb and store a limited amount of synovial fluid so that a shortage results and symptoms such as pain and diminished mobility become more serious.

Chondroitine can increase the supply of synovial fluid as it works as a sort of biological magnet that attracts the nutritive fluid so that it penetrates the cartilage. The negatively laden molecule chains can thus fill the smallest crooks and crannies in the joint's cartilage with synovial fluid to the deepest level and so improve the nutrition of the cartilage.

As the body gets older, it loses the possibility of taking up chondroitine or glucosamine out of its normal diet. In addition, modern food usually contains not enough chondroitine and glucosamine. As a result, a shortage ensues which in turn can cause the synovial fluid to become thin and watery so that the cartilage in the joints shrinks and becomes brittle. This can cause a breakdown of cartilage layers and eventually infection in the joints, swelling, stiffness and pain. Modern medicine explains that these changes are caused by wear and tear, whereas in reality most cases are caused by deficiencies that can be rectified by a regular intake of glucosamine and chondroitine.