The shark cartilage  is a food consisting of a complex mucopolysaccharide acid naturally containing protein substances, such as collagen and glycosaminoglycans, especially chondroitin sulfate. It also contains about 10% glucosamine sulfate and 12% calcium and 6% organic phosphorus easily bioavailable.
Chondroitin sulfate is one of the essential components that make up the cartilage of joints giving it a high compressive strength. Its physiological function is to maintain the elasticity of the cartilage itself, prevent its degradation and mitigate inflammation by reducing the production and activation of mediators of inflammation in chondrocytes, the cells that produce the cartilage components.
Glucosamine sulfate is an important precursor of the essential components of articular cartilage and synovial fluid that lubricates joints, and helps maintain healthy joints and reduce inflammation and pain.
Shark cartilage also contains some protein factors that possess antiangiogenic activity, that is, prevent the growth of the vascular network and capillaries in areas where the proliferation of blood vessels would have negative effects, such as tissue neoformations or joints affected by rheumatoid arthritis. Reduces vascularization of diseased tissue, with consequent decrease of its growth and of the pain that accompanies the inflammatory and degenerative processes of the joints and counteracts the uncontrolled growth of abnormal cells that can cause damage to the surrounding tissues. This process can also counteract neovascularization following a coronary occlusion, and its use in such patients should be evaluated by the attending physician. It facilitates the maintenance and restoration of body cartilage, improving the functionality of the osteoarticular and neuromuscular apparatus and accelerating muscle recovery in athletes, stimulates the processes of cell regeneration, restores elasticity to tissues, reduces inflammatory processes, strengthens the body’s natural defenses.
Note: the shark species used do not belong to protected species and are fished for food use, the cartilage is then recovered from the waste from food processing.