胶原蛋白肽在改善关节舒适状态和安全性的随机对照测试(中英)

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介绍:改善关节舒适度的目前选择只限于减少疼痛的药物,但其药物同样产生不利的效果。胶原蛋白,一种主要关节软骨成分,可以再我们日常饮食,尤其是内类里找到。它是水解产物状态,水解胶原蛋白能被容易吸收。水解胶原蛋白可以刺激关节基质细胞合成胶原蛋白,因此可以帮助维持关节结构并且很有可能地改善关节的舒适度。  方法:在一个随意,双盲,多中心测试对照种,患有初期膝盖骨关节炎的250个测试主体每天口服10克胶原蛋白,连续6个月。  结果:我们使用拥有测量疼痛的直观模拟标度尺和WOMAC疼痛量表来评定,其结果显示出膝部关节舒适度有明显的改善。被测试者中患有最严重关节损伤和在饮食习惯中摄取最少量内类蛋白的人得益最大。  结论:水解胶原蛋白是安全的并保证将来被考虑用作食物原料。

A randomized controlled trial on the efficacy and safety of a food ingredient, collagen hydrolysate, for improving joint comfort.  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 multicentre trial, 250 subjects with primary osteoarthritis of the knee were given 10 g CH daily for 6 months.  RESULTS: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.   CONCLUSION:CH is safe and effective and warrants further consideration as a food ingredient. 

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