A study in the Journal of Medicinal Food has shown eggshell membrane powder effectively reliefs long-lasting joint pain.
Studies show that by the year 2050, joint disease disorders, including osteoarthritis, are expected to impact at least 130 million people worldwide. Most of them will resort to pain management (e.g. NSAID), as no adequate medication is available.
Researchers from DEPP did a double-blind, placebo-controlled intervention study to determine to what extent chicken eggshell membrane (EM) can alleviate joint stiffness and pain.
Over the course of twelve weeks, seventy-five participants, 40-60, were given capsules that contained 300 mg of EM. Simultaneously, seventy-five others received a placebo.
Self-reported pain scores obtained after six and twelve weeks demonstrated that EM extract reduced knee osteoarthritis pain and improved daily life functioning. The results were significant and started within one week after the start of the treatment.
The eggshell membrane powder has been branded Eggbrane and is now available for the food and supplement industry. The eggshell is obtained by separating the membrane from the eggshell of fresh hens eggs, and is further processed without using heat treatment. The advantage of this production method, the company says, is the original characteristics and the quality of proteins, collagen, hyaluronic acid, and other components are preserved.
Eggshell membrane is essentially a waste product from the egg processing industry. By processing it into a powder, the product is an example of sustainable side stream valorisation.
Dutch Egg membrane Protein Powder (DEPP) was founded by European researchers following international cooperation in the field of byproduct salvage.
