The United States Patent and Trademark Office recently awarded Patent No. 10,624,919 to Florida-based Valensa International for the “Composition and Method to Alleviate Joint Pain Using Low Molecular Weight Hyaluronic Acid and Astaxanthin,” which are ingredients found in Valensa’s joint health formulas, FlexPro MD. and FlexPro ES.
According to Valensa scientists, the unique aspect to the discovery is the combination of proinflammatory, low molecular weight hyaluronic acid derived from microbial fermentation, with a powerful antioxidant such as Zanthin Natural Astaxanthin produced by Valensa.
“The hyaluronic acid is nature’s shock absorber and lubricant for the joints. But it is proinflammatory, which by itself would tend to exacerbate joint pain and discomfort,” said Margaret H. Dohnalek, PhD and Chief Science Officer at Valensa.
“However, by combining the proinflammatory low molecular weight hyaluronic acid with the powerful antioxidant Zanthin Natural Astaxanthin and other anti-inflammatory components, like krill oil, turmeric or Boswellia serrata, the synergistic components lubricate the joints while delivering relief from joint pain and discomfort.”
The patented ingredients were recently the subject of a published study in the scientific journal Nutrients, which demonstrated how joint deterioration may be overcome through a combination of low molecular weight hyaluronic acid (HA), astaxanthin and krill oil in an animal model of osteoarthritis.
The study used comparable human dosing, finding FlexPro MD significantly ameliorated joint pain and decreased the severity of articular cartilage destruction after 21 days. “The study helps demonstrate the value of the recently issued patent and the importance of this novel finding,” Dr Dohnalek said.
Valensa’s low molecular weight hyaluronic acid is derived from fermentation, unlike other sources that come from animal origin (rooster combs). The molecular weight makes it highly absorbable to benefit synovial fluids, cartilage and connective tissues.
“The low molecular weight HA differs from higher molecular weight HA primarily because of how the body responds. Plus, it’s derived from a sustainable source,” said Umasudhan Pal, President and CEO at Valensa.
“With more than 50 patents and patent applications around the world, we continue to lead by offering scientific, exclusive formulations for the food and supplement industry. We know the industry will look to us for continued innovation in this important space.”