Hiki i ka Edible Grade Glucosamine HCL ke hoʻomaha i ka Arthritis
ʻO Glucosamine hydrochloride (Glucosamine HCL) kahi ʻano lāʻau lapaʻau i hoʻohana ʻia no ka mālama ʻana a me ka pale ʻana i ka osteoarthritis, ma ka hoʻoulu ʻana i ka synthesis biochemical a hoʻonui i ka iwi iwi a me ka cartilage metabolism a me ka meaʻai, hiki ke hoʻomaikaʻi a hoʻonui i ka viscosity o ka wai synovial, hoʻonui i ka synovial fluid synthesis , hāʻawi i ka hana lubrication hui, hiki i kēia huahana ke pale i ke kaʻina pathological o ka osteoarthritis, ka piʻi ʻana o ka maʻi, hoʻomaikaʻi i ka hana ʻoihana hui, hoʻomaha i ka ʻeha hui, keʻakeʻa a hoʻopau i ka hoʻokumu ʻana o ka degeneration hui.
Lawe ʻia ʻo ia ma o ka shellfish a i ʻole ka ʻenehana fermentation biological, ʻo ia ke keʻokeʻo a i ʻole ka pauka melemele māmā, ʻaʻohe ʻala, ʻono i ka ʻono ʻole, a maikaʻi loa ka hoʻoheheʻe wai.Hoʻohui pinepine ʻia me ka chondroitin sulfate, MSM, hiki ke hoʻohana maikaʻi ʻia i ka mālama ʻana a me ka pale ʻana i nā ʻāpana like ʻole o ka osteoarthritis, e like me ke kuli, ka poʻohiwi, ka ʻūhā, ka ʻāʻī lima, ka ʻāʻī a me ke kuamoʻo a me nā kuʻekuʻe wāwae, a me nā mea ʻē aʻe, hiki ke hōʻoluʻolu a hoʻopau i nā hōʻailona e like me ʻeha osteoarthritis, pehu, hoʻomaikaʻi i ka hana ʻoihana hui.
| inoa mea | Glucosamine HCL |
| Ke kumu o ka mea | ʻOhi ʻōpae a pāpaʻi paha |
| Ka waihoʻoluʻu a me ke ʻano | Keʻokeʻo i ka pauka melemele liʻiliʻi |
| Kūlana Kūlana | USP40 |
| Maʻemaʻe o ka mea | ＞98% |
| ʻoluʻolu | ≤1% (105° no 4 mau hola) |
| ʻAno nui | ＞0.7g/ml e like me ka nui o ka nui |
| Ka hoʻoheheʻe | Hiki ke hoʻoheheʻe ʻia i loko o ka wai |
| Palapala noi | Pākuʻi mālama hui |
| Ola Pahu | 2 makahiki mai ka lā hana |
| Hoʻopili | Hoʻopili i loko: ʻeke PE i hoʻopaʻa ʻia |
| Hoʻopili waho: 25kg/Fiber drum, 27drums/pallet |
| Nā mea ho'āʻo | NA ELELE MANA | ANOAI HOAO |
| wehewehe | Pauda Crystalline Keʻokeʻo | Pauda Crystalline Keʻokeʻo |
| ʻIkepili | A. KA HOOLAHA INFRARED | USP<197K> |
| B. NA HOAO ILOKO—GENERAL, Chloride: Ku i na koi | USP <191> | |
| C. Ka manawa paa o ka glucosamine peak o kaʻO ka hāʻina hāʻina e pili ana i kēlā o ka hāʻina maʻamau,e like me ka loaa ma ka hoao ana | HPLC | |
| ʻO ka hoʻololi kikoʻī (25 ℃) | +70.00°- +73.00° | USP<781S> |
| Koena ma ka Ignition | ≤0.1% | USP<281> |
| ʻO nā mea haumia kino | Hoʻokō pono | USP |
| Nalo ma ka maloo | ≤1.0% | USP<731> |
| PH (2%,25 ℃) | 3.0-5.0 | USP<791> |
| Klorida | 16.2-16.7% | USP |
| Sulfate | <0.24% | USP<221> |
| Ke alakaʻi | ≤3ppm | ICP-MS |
| Arsenic | ≤3ppm | ICP-MS |
| Cadmium | ≤1ppm | ICP-MS |
| Mercury | ≤0.1ppm | ICP-MS |
| ʻAno nui | 0.45-1.15g/ml | 0.75g/ml |
| Paʻi paʻa | 0.55-1.25g/ml | 1.01g/ml |
| Hoʻāʻo | 98.00~102.00% | HPLC |
| Ka helu pāʻani holoʻokoʻa | MAX 1000cfu/g | USP2021 |
| He hu&hu | MAX 100cfu/g | USP2021 |
| Salmonella | ʻinoʻino | USP2022 |
| E.Coli | ʻinoʻino | USP2022 |
| ʻO Staphylococcus Aureus | ʻinoʻino | USP2022 |
1. Maikaʻi no ke olakino hui: ʻO Glucosamine hydrochloride kekahi o nā mea hoʻohui i hoʻohana pinepine ʻia i ka mālama olakino.Hiki ke kōkua i ka mālama ʻana a me ka hoʻoikaika ʻana i ke olakino hui, hāʻawi i nā poloka kūkulu cartilage a hōʻemi i nā hōʻailona arthritis.
2. Hoʻohui a hoʻokumu ʻana i ke kino kanaka: ʻO Glucosamine kahi mea i loaʻa maoli i loko o ka cartilage kanaka a me ka wai hui, i haku ʻia me ka glucose a me nā waikawa amino.Hana ʻia ia e ke kino o ke kanaka ma o ka meaʻai a i ʻole kāna synthesis.
3. Hoʻolālā like me ka glucose: ʻo ka glucosamine kumu meaʻai he ʻano kemika e like me ka glucose, he maʻalahi ke komo a hoʻohana ʻia e ke kino kanaka.Ma ke ʻano he derivative o ka glucosamine, loaʻa iā ia nā hana like a me nā hopena.
1. Hoʻoponopono i ka cartilage articular a me ka hana o ka ʻiʻo: Ma ke ʻano he monosaccharide kumu o ka collagen fiber a me ka proteoglycan, hiki i ke kō ammonia ke hoʻoponopono i ka cartilage articular i hoʻopau ʻia a hoʻopau ʻia a me nā ʻiʻo palupalu a puni, i mea e hoʻomaikaʻi ai i ka hana physiological a me ka kaʻa o nā hui a puni. .
2. Mālama i ka hana o ka articular cartilage: ua hōʻoia ka nui o nā hoʻokolohua holoholona a me nā ʻike lapaʻau e hiki ke hoʻopaʻa pono i ke kō ammonia i ka hana o nā ʻano enzymes e hōʻino i ka cartilage i loko o ka lua hui, a hiki ke pale pono i ka cartilage articular.
3. Hoʻolaha a hoʻonui i ka hana hui synovial fluid: hiki i ke kō ammonia ke hoʻoulu ikaika i nā pūnaewele synovial e hana i ka wai lubrication a me ka lubricant e hoʻohui i ka wai synovial hui, i mea e hoʻomau mau ai ka lubricate i ka pae articular cartilage, hoʻemi i ka friction, a hana i ka pūnaewele hui. hikiwawe a manuahi.
1.Long-term papa hana lehulehu: ma muli o ka lōʻihi-manawa papa hana, ka intervertebral disc ma waena o ka cervical iwi kuamoʻo i degraded, ka physiological radian o ka cervical iwi kuamoʻo mea abnormal, a me ka iwi hyperplasia ma ka vertebral margin, a laila alakai. i ka paʻi ʻana o nā aʻalolo a i ʻole nā kīʻaha koko, no laila e ʻeha ʻia ka ʻāʻī, ʻoʻoleʻa a hele pū ʻia me ka dizziness, dizziness a me nā mea ʻē aʻe.
2.High-intensity labor group: ma muli o ka lōʻihi o ka hana kiʻekiʻe, ka cartilage articular maʻamau me ka hoʻonui o ka makahiki a me ka pōʻino a me nā mea'ē aʻe, hiki i kekahi mau osteoarthritis e like me ia.
3.Sports lehulehu: ma muli o ka lōʻihi-manawa kiʻekiʻe ikaika hoʻomaʻamaʻa, a pinepine i ka trauma, e like me ka hapa nui o ka pâʻani pôpeku i loaʻa i ka meniscus eha, ka pathogenesis o ka meniscus ma hope o ka meniscus trauma, meniscus surface māwae, ikaika friction me articular cartilage, poino nui. i ka cartilage articular, a laila alakaʻi i ka maʻi arthritis traumatic.
4. ʻO nā maʻi maʻamau i nā huiʻoihana kūikawā: ma muli o ka hoʻohanaʻana i nā hono no ka manawa lōʻihi,ʻo ka hapa nui o nā poʻe hana e loaʻa i ka hyperplasia iwi.ʻO ka pathogenesis ʻo ia ma hope o ka ʻaʻahu ʻana o ka cartilage articular, pili pololei ma waena o ka iwi a me ka iwi, a hiki i ka friction paʻakikī ke hoʻoulu i ka hyperplasia iwi, ʻo ia ka hōʻike uku o ke kino.
1. Shellfish a Fermentation: Hāʻawi mākou i ka glucosamine hydrochloride me ke kumu kūpono āu e makemake ai, ʻaʻohe kumu o ka shellfish a i ʻole ke kumu o ka mea kanu fermentation, loaʻa iā mākou ʻelua no kāu koho.
2. ʻO ka hale hana GMP: ʻO ka glucosamine hydrochloride a mākou i hoʻolako ai i hana ʻia ma ka hale hana GMP i hoʻokumu ʻia.
3. ʻO ka mana koʻikoʻi koʻikoʻi: ʻO ka glucosamine hydrochloride a pau a mākou i hoʻolako ai ua hoʻāʻo ʻia ma ka hale hana QC ma mua o ka hoʻokuʻu ʻana i nā mea no ʻoe.
4. Ke kumukūʻai hoʻokūkū: Loaʻa iā mākou kā mākou hale hana ponoʻī, no laila ke kūʻai aku nei kā mākou kumukūʻai o ka glucosamine hydrochloride a hiki iā mākou ke hoʻohiki i ka mea a mākou e hāʻawi ai i kāu glucosamine me ke ʻano kiʻekiʻe.
5. Pūʻulu Kūʻai pane: Ua hoʻolaʻa mākou i ka hui kūʻai e hāʻawi ana i ka pane wikiwiki i kāu mau nīnau.
1. Ka nui o nā laʻana: hiki iā mākou ke hāʻawi i ka 200 grams free samples no ka hoʻāʻo ʻana.Inā makemake ʻoe i ka nui o nā laʻana no ka hoʻāʻo ʻana i ka mīkini a i ʻole ka hoʻāʻo ʻana i nā kumu hana, e ʻoluʻolu e kūʻai i 1kg a i ʻole mau kilokani āu e pono ai.
2. Nā ala o ka hāʻawi ʻana i ka laʻana: Hoʻohana maʻamau mākou i ka DHL e hāʻawi i ka laʻana no ʻoe.Akā inā he moʻokāki ʻē aʻe kāu, hiki iā mākou ma o kāu moʻokāki ke hoʻouna i kāu mau laʻana.
3. Uku ukana: Inā loaʻa iā ʻoe kahi moʻokāki DHL, hiki iā mākou ke hoʻouna ma o kāu moʻokāki DHL.Inā ʻaʻohe āu, hiki iā mākou ke kūkākūkā pehea e uku ai i ke kumukūʻai ukana.
