MadSci Network: Biochemistry |
This is a great question.
My honest answer is... I am not sure if you could extract enough of the glucosamine, chondroitin, or methylsulfonylmethane from animal tissue just from slow cooking it.
According to the scientific literature that I have been able to find, there are no sources of glucosamine or chondroitin in the typical human diet.
It is possible that if you ate enough cartilage (gristle) or shrimp shells that you would get some level of these compounds into your body.
Another question would be the bioavailability (how well your body can use) these compounds after you ate them.
In shrimp shells, glucosamine is found in long chains known as chitin, so it may be even less bioavailable than that from cartilage.
Here are the sources of literature I've examined:
http://www.umm.edu/altmed/articles/glucosamine-000306.htm
I hope that this helps.
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