Avocado and soya unsaponifiable fractions improve healing of articular lesions localised at a synovial membrane and cartilage tissue level. They also permit an increase in the synthesis of glycosaminoglycans (constituents of proteoglycans) within the articular cartilage.
Chondroitin is a constituent of proteoglycans whose role are to maintain correct hydration of cartilage and bones. Furthermore, it directly protects cartilage cells from enzymatic reactions and free radicals.
Glucosamine is the precursor of many of the constituents of proteoglycans and of hyaluronic acid. In cartilage, hyaluronic acid is bound with proteoglycans and forms aggregates which assure good hydration of this tissue. In the synovial fluid of joints, hyaluronic acid has a role of lubricant and chondroprotective agent.
MSM also possesses chondroprotective properties. It is a source of organic sulphur indispensable to the synthesis of collagen, an abundant protein in cartilage and which gives it hydration, resistance, elasticity and suppleness.