Hydrolyzed collagen type II sourced from chicken sternum cartilage is certainly not new to the nutraceutical arena. The original inventor first hydrolyzed chicken sternum cartilage (collagen type II) at 1.5 (kDa) back in 1995, then fast forward 20 years through advanced innovative technology, the precise Dalton weight was found to be 20 (kDa). Determining the Dalton weight factor was the percentage of active mucopolysaccharides I discussed above. When hydrolyzing too low of a Dalton weight, the delicate sugar amino acids are lowered significantly. It’s important to keep them intact for two reasons. First, hyaluronic acid, glucosamine and chondroitin work in synergy with the protein peptides (amino acids). Secondly, the mucopolysaccharide compounds aid in the natural hydrolysis that takes place throughout the gastrointestinal tract, epithelial stomach cells and thereafter, the chondrocycte cells from within and optimum cartilage repair throughout the entire extracellular matrix, not just weight bearing areas of the body.