Use name :Hyaluronic acid, Hyaluronan, Sodium hyaluronate.
Obtaining process:Bacterial biofermentation from plant extracts, purification and precipitation.
Source :Vegetable (wheat, corn, soya).
Botanical name:Triticum sativum (wheat), Zea mays (corn), Glycine maxima (soy).
Family :Poaceae (wheat, corn), Fabaceae (soy).
Part of the plant extracted:Seeds (wheat, corn), plant substrate (soy).
Provenance, origin:High molecular weight: France (wheat) and China (corn); Low molecular weight: France (wheat) and Czech Republic (soy).
Chemical characteristics:Non-sulfated linear glycosaminoglycan composed of repeating disaccharide units; Soluble in water and not soluble in alcohol; Low molecular weight hyaluronic acid: from 2.0 x 10^5 to 4.0 x 10^5 Dalton; High molecular weight hyaluronic acid: from 1.8 x 10^6 to 2.2 x 10^6 Dalton.
Pharmaceutical form :Powder, emulsion.
Necessary dosage in food supplements:Hyaluronic acid can be used in dietary supplements in concentrations ranging from 20 to 450 mg per day. Recommended target dosages are generally between 100 and 250 mg per day for beneficial effects on the skin and joints.
