Ligament Restore 120’s

Benefits & Features:

• Supports collagen formation for healthy tendons, ligaments and joints
• Helps support normal recovery from exercise
• Blend of glucosamine, collagen, amino acids, and herbal extracts

Indications:

• Ages 18 and up
• Ligament function and comfort

Suggested Use:

As a dietary supplement, take 2 capsules, 2 times daily, with 8-10 oz water, with meals.

Science & Research:

Verifiable Science

Glucosamine is required for the synthesis of proteoglycans, the molecules responsible for providing tendons, ligaments, and cartilage their resiliency and strength.1 It also helps protect cartilage from the effects of mechanical stress. Sulfate, another component of proteoglycans, works synergistically with glucosamine to enhance cartilage repair and regeneration.2 BioCell Collagen® provides hydrolyzed and denatured low molecular weight collagen. Additionally, it provides a naturally occurring blend of hyaluronic acid (HA), chondroitin sulfate, glucosamine sulfate and amino acids to promote cartilage synthesis and joint integrity.3 A double-blind, placebo-controlled study involving 16 individuals supplementing with BioCell Collagen® for eight weeks indicated statistically significant support for joint function and comfort.4 To further encourage collagen formation, this formula is enhanced with l-lysine and l-proline. These amino acids are hydroxylated to form hydroxyproline and hydroxylysine in a reaction involving vitamin C, forming the “glue” that holds collagen together. In the body, silica is found primarily in connective tissue and plays a role in collagen tissue formation. Devil’s claw and curcumin are included to support joint flexibility, function and comfort, in part by maintaining healthy eicosanoid metabolism.5

References

1. Fusini F, et al. Muscles Ligaments Tendons J. 2016 Jan-Mar; 6(1): 48–57.
2. Kelly GS. Altern Med Rev. 1998 Feb;3(1):27-39.
3. Herrero-Beaumont G, et al. Arthritis Rheum. 2007 Feb;56(2):555-67.
4. Schauss AG, et al. J Agric Food Chem. 2012 Apr 25;60(16):4096-101.
5. Kalman DS, et al. Nutr J. 2008 Jan 21;7:3.