Valensa awarded patent for hyaluronic acid, astaxanthin joint ingredients

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The United States Patent and Trademark Office awarded Patent No. 10,624,919 to Valensa International (Orlando, FL) for the “Composition and Method to Alleviate Joint Pain Using Low Molecular Weight Hyaluronic Acid and Astaxanthin,” of its joint-health formulas FlexPro MD and FlexPro ES.

“The hyaluronic acid is nature’s shock absorber and lubricant for the joints, but it is pro-inflammatory, which by itself would tend to exacerbate joint pain and discomfort,” said Margaret H. Dohnalek, PhD and chief science officer at Valensa, in a press release. “However, by combining the pro-inflammatory 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.”

In an animal-model study published in Nutrients, for example, FlexPro MD significantly ameliorated joint pain and decreased the severity of articular cartilage destruction after 21 days. The formula also significantly reduced serum levels of the articular cartilage degeneration biomarkers as well as pro-inflammatory cytokines in knee joint tissues. 

Valensa’s low molecular weight hyaluronic acid is derived from fermentation, unlike other sources that come from animal origin (rooster combs). “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, in a press release. “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.”

Reference

1. Park MH et al. “FlexPro MD, a combination of krill oil, astaxanthin and hyaluronic acid, reduces pain behavior and inhibits inflammatory response in monosodium iodoacetate-induced osteoarthritis in rats.” Nutrients, vol. 12, no. 4 (2020): 956