New Joint-Health Chewable Offers Alternative to Glucosamine and Chondroitin


The Flex Pro ES Chewables combine astaxanthin, hyaluronate, and hydrolyzed eggshell membrane.

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For many of the top joint-health ingredients, including glucosamine and chondroitin, chewable products have historically proven difficult to work with due to undesirable tastes and other formulation issues. That’s fortunately not the case with the new Flex Pro ES Chewables from Valensa International (Orlando, FL), which combine astaxanthin, hyaluronate, and hydrolyzed eggshell membrane in “pleasant-tasting, sugar-free“ chewable tablets that target several key areas of joint health.

The Flex Pro ES Chewables formulation includes Zanthin natural astaxanthin, Fleuxron, a proprietary, “immune-stimulating type of Hylauronate,” and hydrolyzed eggshell membrane, which delivers collagen, elastin, and elastin precursors. The tablets are designed to enhance joint-tissue repair, support synovial fluid health, and provide antioxidants that target oxidative stress and issues related to chronic low-level inflammation, according to Valensa.

The tablets may be especially attractive for consumers who have trouble swallowing pills, including diabetics and seniors, explains Rudi E. Moerck, PhD, president and CEO of Valensa.

“Industry standard glucosamine [and] chondroitin–based products have not been successfully delivered as chewables to date, and many other leading joint-health ingredients have taste issues,” Moerck says. “Flex Pro ES Chewables offer a unique delivery system in the form of a great-tasting, sugar-free chewable tablet.”

The recommended usage level for Valensa’s new joint-health product is one chewable per day, although people may consume up to four chewable tablets per day in certain situations.


Read more:

Collagen Peptides Reduce Joint Inflammation, Support Cartilage Regeneration, Animal Study Suggests

Eggshell Membrane May Ease Osteoarthritis Pain, Stiffness

MSM and Boswellic Acids Comparable to Glucosamine for Osteoarthritis Relief, Study Says


Michael Crane
Associate Editor
Nutritional Outlook Magazine

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