Swanson Glucosamine & Collagen Type II
Go to Store| Serving Size: 3 Capsules | ||
| Servings Per Container: 30 | ||
| Amount Per Serving | % DV * | |
| Glucosamine (2 KCI)(from shellfish) | 1.5g | * |
| BioCell Collagen®(hydrolyzed chicken sternal cartilage extract) | 750mg | * |
| Hydrolyzed Collagen Type II | 450mg | * |
| Chondroitin Sulfate | 150mg | * |
| Hyaluronic Acid | 75mg | * |
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* % Daily Value (DV) is based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.
† Daily Value (DV) not established. |
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Other Ingredients: Gelatin, stearic acid, magnesium stearate, silica, rice flour. Contains shellfish (shrimp, lobster, crab). |
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Directions: As a dietary supplement, take three capsules per day with water in the morning on an empty stomach. |
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Warnings: For adults only. Do not take this product if you are pregnant or nursing. Consult your healthcare provider before using this or any product if you are taking medication or have a medical condition. Keep out of reach of children. Do not use if seal is broken. Store in a cool, dry place. |
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Swanson Glucosamine & Collagen Type II
Go to Store- Joint Health and Mobility
- Featuring BioCell Collagen
- Dietary Supplement
- Provides Nourishment for Joint Health and Mobility
- Promotes Skin Elasticity and Reduced Skin Wrinkling with Prolonged Use
- Science-Backed Quality Since 1969
Take care of the tissues that keep your joints working smoothly and your skin feeling supple with the nutrition of Swanson Glucosamine & Collagen Type II. It takes good nutrition to maintain the cartilage and connective tissues that make healthy joint function and skin elasticity possible, and that's just what our Glucosamine & Collagen Type II delivers. Each serving combines 1.5 g of glucosamine sulfate from shellfish with 750 mg of BioCell Collagen, a patented chicken sternum cartilage extract with the perfect proportions of chondroitin, hyaluronic acid and collagen type II protein. It's a great, economical way to nourish your joints and skin every day.
