Move Free Ultra Triple Action Joint Support Supplement
Vitamins, Minerals & Supplements by Move Free
- Price
- $25 – $37
Supplement Facts
Serving size: 1 Tablet
| Ingredient | Amount per serving |
|---|---|
| Sodium | 40 mg |
| Proprietary Cartilage Blend (cartilage and potassium chloride) (providing undenatured type Il collagen) | - |
| Boron (as boron glycinate) | 5 mg |
| Hyaluronic Acid | 3.3 mg |
Suggested use: Adults take one (1) tablet daily.
Evidence from published research
Top goals
- Hair & Skin4 benefits from 1 supplement
- Bone & Joint3 benefits from 1 supplement
- Essential Health2 benefits from 1 supplement
Top benefits
- Joint comfortStrong
From Hyaluronic Acid
- Joint mobilityStrong
From Hyaluronic Acid
- Skin hydrationStrong
From Hyaluronic Acid
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What the brand says
Sold as “Move Free Ultra Triple Action Joint Support Supplement - Type II Collagen Boron & Hyaluronic Acid - Supports Joint Comfort, Cartiliage & Bones in 1 Tiny Pill Per Day, 30 Tablets (30 servings)*”
Move Free Ultra Triple Action has clinically proven Type II Collagen, which is proven to deliver better joint comfort that improves over time.*¹ This product uses a unique formulation with Type II Collagen, Boron & HA and it provides clinically proven joint comfort*‡¹, helps preserve & maintain healthy cartilage*, and helps support healthy bones.* Get the joint support you want in just 1 tiny pill per day! WHY TYPE II COLLAGEN: Our proprietary joint support blend contains Type II Collagen (the same protein found in healthy cartilage). Type II Collagen works with your immune system to help preserve & maintain cartilage.* WHY BORON: This ingredient supports bone health by maintaining healthy levels of Vitamin D, Calcium and Magnesium.* *These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. ‡Undenatured Type II Collagen ¹Based on a 180-day clinical study comparing 40mg Type II Collagen to 1500 mg Glucosamine & 1200 mg Chondroitin (Lugo et al, Nutrition Journal, 2016).