Now Foods Liquid Hyaluronic Acid
Lifting weights and athletics can cause your joints to take a pounding. Improve your joint health and discomfort with Liquid Hyaluronic Acid from Now Foods. This supplement features the benefits of hyaluronic acid along with additional amino acids, and Vitamins A, D, and E, which promote joint health. Add Liquid Hyaluronic Acid from Now Foods into your diet and it could potentially lubricate your joints and alleviate pain and discomfort associated with age, weightlifting, and athletics.
Benefits of Now Foods Liquid Hyaluronic Acid
- Joint Lubricant
- Joint Supporting Vitamins & Amino Acids
- 100mg Per Serving
- Vegetarian & Vegan Product
How to Use NF Liquid Hyaluronic Acid
Shake well before using.
Take 1 tablespoon (15 ml) 1 to 2 times daily. Can be taken directly or mixed with water or juice.
Refrigerate after opening.
Now Foods Liquid Hyaluronic Acid Ingredients & Supplement Facts
Serving Size: 1 Tablespoon (15mL)
Servings Per Container: About 32
Total Carbohydrate 5g
Vitamin A (as Retinyl Palmitate) 1000IU
Vitamin D (as Ergocalciferol) 400IU
Vitamin E (as-d-alpha Tocapherol) 30IU
Hyaluronic Acid (from Sodium Hyaluronate) 100mg
L-Proline (Free-Form) 100mg
L-Lysine (from L-Lysine HCI) 100mg
*Percent Daily Values are based on a 2,000 calorie diet.
*Daily Value not established
Other Ingredients: De-ionized Water, Vegetable Glycerin, Xylitol, Natural Flavors, Citric Acid and Potassium Sorbate (as preservative) & Vitamin E from non-GMO soy.
Not manufactured with wheat, gluten, milk, egg, fish, or shellfish ingredients. Produced in a GMP facility that processes other ingredients containing these allergens.
For adults only. Consult physician if pregant/nursing, taking medication, or have a medical condition. Keep out of reach of children.
Xylitol is harmful to pets; seek veterinary care immediately if ingestion is suspected.
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Bowman S, Awad ME, Hamrick MW, Hunter M, Fulzele S. Recent advances in hyaluronic acid based therapy for osteoarthritis. Clin Transl Med. 2018;7(1):6. Published 2018 Feb 16. doi:10.1186/s40169-017-0180-3