Gelatin is the precursor to cartilage formation in the body. Gelatin itself is very similar in structure to Type 2 Collagen, (connective tissue) which is an important part of cartilage.
Gelatin is a tasteless, odourless, dietary protein derived from animal cartilage. In other words, the animals, usually cows or pigs, have done a lot of the initial work for us so that we can, more easily make, our own body cartilage.
Gelatin is made from boiling animal connective tissue, dissolving it in the cooking water. This gave us our tasty stocks for soups and other meat dishes that jelled.
Cartilage is important as it is formed on the ends of the bones as a tough fibrous pad that helps to reduce friction between bones and acts as a shock-absorber. Cartilage forms the flexible part of the external ear. The majority of body cartilage is in the joints - it is the smooth surface that facilitates movement. The inter-vertebral disks of the spine are mainly cartilage.
Gelatin Hydrolysates (gelatine broken down in water) reduce pain and inflammation in the joints due to hydroxyproline (part of the gelatine) facilitating the production of collagen. [scientific research - Department of Sports medicine, Heinrich-Heine University of Dusseldorf: ].
ENEMIES of JOINT REPAIR
WAYS TO HELP JOINT REPAIR