Part of
Glucosamine
Compare all forms
Typical dose
Oral: 500-1500 mg daily in divided doses; Topica...
About this supplement
N-Acetylglucosamine (NAG) is an amino sugar and a derivative of glucose. It is a key component of hyaluronic acid, chitin, and glycosaminoglycans in connective tissues. In the human body, it serves as a precursor for the synthesis of proteoglycans and glycoproteins, playing important roles in joint health, skin hydration, and gut barrier function. Unlike glucosamine sulfate, NAG has an acetyl group attached, which may improve its bioavailability and metabolic utilization. It is involved in cellular communication and immune modulation through glycosylation processes.
How much to take
- Typical amount
- Oral: 500-1500 mg daily in divided doses; Topical: 2% to 5% in creams or serums applied 1-2 times daily.
- Suggested range
- Oral: 500-2000 mg daily; Topical: 1-5% concentration
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
Glucosamine Sulfate (stabilized with NaCl or KCl)
Commonly used for joint comfort and osteoarthritis support. Often combined with...
Technical details â–¼
Chemical ID (CAS)
7512-17-6
Formula
C8H15NO6
Physical properties
White crystalline powder, soluble in water, slightly soluble in methanol, insoluble in non-polar solvents. Typically odorless with a slightly sweet taste.
How it’s made
Primarily produced synthetically through chemical or enzymatic acetylation of glucosamine derived from chitin (shellfish exoskeletons) or through fermentation using microbial strains. Commercial production often involves hydrolysis of chitin followed by acetylation.