Part of
Glucosamine
Compare all forms
Typical dose
Typically 1500 mg per day, taken as a single dos...
About this supplement
Glucosamine sulfate is a stabilized salt form of glucosamine, an amino sugar naturally produced in the human body and a key building block for glycosaminoglycans (GAGs) in cartilage. The sulfate form is commonly used in dietary supplements, particularly for joint health. The 'stabilized with NaCl or KCl' specification indicates that the glucosamine sulfate molecule is complexed with sodium chloride (NaCl) or potassium chloride (KCl) to prevent degradation and improve shelf stability. This is the form used in many clinical trials. It is distinct from glucosamine hydrochloride or N-acetyl glucosamine.
How much to take
- Typical amount
- Typically 1500 mg per day, taken as a single dose or divided into three 500 mg doses.
- Suggested range
- 1000-1500 mg daily
Potential benefits
Benefits linked to this supplement form:
Things to watch for
Possible side effects linked to this form:
Health goals
Needs and goals this form may help with:
Other forms of Glucosamine
Compare absorption and active amounts with sibling forms:
Glucosamine (mixed type)
Glucosamine (mixed)
Glucosamine (unspecified)
Glucosamine 5-Methyltetrahydrofolate
Glucosamine Hydrochloride
Glucosamine Hydrochloride
Glucosamine Hydrochloride (HCl)
Commonly used for joint support and osteoarthritis; typically taken orally as ca...
Glucosamine potassium sulfate
Glucosamine Sulfate
N-Acetylglucosamine (NAG)
Often combined with chondroitin for joint support; also used in skincare for hyd...
Technical details â–¼
Chemical ID (CAS)
29031-19-4 (glucosamine sulfate), 14999-43-0 (glucosamine sulfate potassium chloride), 38899-05-7 (glucosamine sulfate sodium chloride)
Formula
C6H13NO5 · H2SO4 · 2NaCl (or 2KCl) - Variable based on stabilizer
Physical properties
Typically a fine, white to off-white crystalline powder. Hygroscopic. Soluble in water. The salt stabilization improves its stability compared to pure glucosamine sulfate, which is prone to degradation.
How it’s made
Primarily produced synthetically via hydrolysis and chemical modification of chitin from shellfish (e.g., crab, shrimp shells) or through fungal fermentation. The chitin is deacetylated to chitosan, then hydrolyzed to glucosamine, which is subsequently sulfated and stabilized with sodium or potassium chloride.