GC Green Cross Wellbeing "Gujeolcho Extract, Effect on Improving Arthritis"

[Asia Economy Reporter Cho Hyun-ui] GC Green Cross Wellbeing announced on the 29th that it confirmed the effect of improving symptoms and pain of knee osteoarthritis with 'GCWB106' (Gujeolcho extract), which is being developed as a raw material for health functional foods.

As a result of a 12-week joint study conducted by GC Green Cross Wellbeing and the orthopedic research team at Inje University Seoul Paik Hospital on 120 patients diagnosed with mild knee osteoarthritis, the pain assessment scale score (VAS, 0-100 points) decreased from an average of 43 points to 30 points, about 30%, and the knee osteoarthritis symptom index (K-WOMAC) also improved.

Professor Jung Gyuseong of the Orthopedics Department at Inje University Seoul Paik Hospital said, "We confirmed the pain relief and quality of life improvement effects of Gujeolcho extract." He added, "No special complications or abnormal findings were observed, so it is also a meaningful result in terms of safety."

GC Green Cross Wellbeing completed the application for individual recognition of the functional raw material of GCWB106 as a health functional food to the Ministry of Food and Drug Safety in May.

Han Hyejeong, head of R&D at GC Green Cross Wellbeing, said, "The results of this human trial will have a positive impact on the individual recognition approval of GCWB106," adding, "We plan to provide personalized health functional foods by conducting clinical trials to confirm efficacy and biomarkers according to individual genetic differences, and we are also preparing for overseas certifications such as the FDA's New Dietary Ingredient (NDI)."

This content was produced with the assistance of AI translation services.