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NEM’s anti-inflammatory benefits have already been demonstrated in research, but this new study revealed, for the first time, actual joint-protective effects from NEM.
For the first time, researchers have shown that an ingredient from eggshell membrane may protect joints. Results from the new rat study are now published in the Journal of Nutrition and Health.1
In a rat model of osteoarthritis (rats whose joints were injected with monosodium iodoacetate), Korean researchers administered three doses of NEM natural eggshell membrane, an ingredient from Stratum Nutrition (St. Charles, MO). The doses were either 52 mg/kg, 200 mg/kg, or 400 mg/kg. Researchers measured levels of numerous inflammation markers, including interleukin 1-beta, interleukin-6, prostaglandin E2, matrix metalloproteinases (MMPs), crosslinked telopeptide type II collagen (CTX-II), and C-reactive protein. Post-intervention, the NEM-supplemented rats showed “significant anti-arthritis activity” on the inflammatory biomarkers interleukin 1-beta and C-reactive protein.
NEM’s anti-inflammatory benefits have already been demonstrated in research, but this new study revealed, for the first time, actual joint-protective effects from NEM. According to Stratum, “NEM was found to reduce circulating cartilage–degrading enzymes [the MMPs] and was shown to reduce serum levels of cartilage-degradation biomarker CTX-II." It adds, "Importantly, the demonstrated chondroprotective effects were validated through histology, wherein a blinded pathologist evaluated cartilage thickness and joint space width both microscopically and via micro CT scan.”
“We are particularly excited about the chondroprotective effects shown with NEM, and we have filed patent applications internationally surrounding this use for eggshell membrane,” said Stratum’s senior director of scientific and regulatory affairs, Kevin J. Ruff, PhD, in a press release.
Nutritional Outlook magazine
1. Sim BY et al., “Effects of natural eggshell membrane (NEM) on monosodium iodoacetate-induced arthritis in rats,” Journal of Nutrition and Health, vol. 48, no. 4 (August 2015): 310-318