Arandovo and Swisseutic team up to distribute eggshell membrane ingredient

MKARE​

The production process for MKARE allows for a higher integrity of soluble proteins like ovotransferrin and ovocalixin-36 compared to other common egg membrane proteins, according to the release.

A study published in the Journal of Functional Foods​ revealed that fresh eggshell membrane was a crucial factor in the ingredient’s efficacy based on in vitro​ tests.

Scientists from the University of Léon, Arandovo S.L., and the Institute of Biomedicine (IBIOMED) emphasized that fresh membranes maintained vital constituents’ integrity and concentration, making them more effective in promoting joint health and alleviating osteoarticular symptoms.

The study also demonstrated the ingredient’s anti-inflammatory and regenerative effects on human chondrocyte cells.

Clinical trial results showed significant improvements in joint health and osteoarthritic symptoms in participants taking 300 mg of MKARE daily for 30 and 60 days, indicating promising results with natural alternatives in healthcare.

Another clinical trial focusing on the ingredient’s beauty-from-within benefits is awaiting publication, said the companies.

A highly effective composition​

Christian Artaria, CEO of Swisseutic, praised MKARE as an innovative functional ingredient for the food and nutraceutical industries, offering a unique and highly effective composition through cutting-edge production processes and optimized supply chains.

Maria Eugenia Sadaba, general manager at Arandovo S.L., highlighted the partnership with Swisseutic as a significant step in introducing MKARE to new consumers, bringing unique health benefits and enhancing their well-being.