40 KEY INGREDIENTS The WOMAC sub-score for both saFety pain and physical function was andgoodtolerability significantly decreased for 10g/d Naticol® after Week 8 (p≤0,001) Naticol® tolerance (specific fish while no significant change was re- collagen peptides) was evaluated corded in the Placebo group. This through a clinical examination and low WOMAC sub- score indicates volunteer’s questionnaire. Nati- a lower degree of pain but also a col® presented globally a good to- lower degree of difficulty in physi- lerance. Naticol® is obtained from cal function. enzymatic hydrolysis of the gelatin which is recognized as GRAS (ge- WOMAC Pain sub-score (Naticol®) nerally recognized as safe). Nati- col®is also highly absorbed due to its low molecular weight. It is free from fat, cholesterol, gluten and E-number (ideal for development of clean label products). Results of clinical studies demonstrate its good tolerance. naticol®inFoodand WOMAC Physical functionsub-score (Naticol®) beverageapplications These clinical study results provide a scientific foundation for the de- velopment of functional food and beverages containing Naticol® and related to Joint health. Indeed, this clinical study shows Naticol®’s nu- traceutical potential to support Joint Figures 1 (up and down) WOMAC Pain and Phy- health. sical function sub-scores– up : mean WOMAC Pain score values at baseline and after 8 weeks References of treatment; down: mean WOMAC physical func- tion score at baseline and after 8 weeks; For more information *** p<0.001. Click here...