GSP Offers Anchovy Calcium supplement products for healthy life

GSP, a patent calcium capsules manufacturer in South Korea. GSP seeks healthy life of all customers, so we delivers customers with the benefit of the natural and produces the product with high quality assurance and advanced production technologies. GSP will be the company to make a healthy tomorrow by providing creative services all the time.

Calcium in milk has shown the most excellent result as a calcium source and calcium in anchovy has been evaluated as a comparable source with those in calcium.

Characteristic of GSP Anchovy Calcium

·         Retaining of monopoly by obtaining a patent on anchovy calcium extract for the first time in the world.

·         As it is extracted from anchovy, natural food, it has no adverse effect which is safe and valuable.

·         As awareness on anchovy is so high that anchovy equals to calcium, entry to calcium agent market is easy.

·         Its calcium absorption ratio is over 80% which is quite high. So, CPP (Casein Phosphopeptide) is not necessary

Thesis related to absorption ratio summary

To find usability in body of powdered skim milk, anchovy, and spinach as a source of calcium, the study has divided low calcium level (30% of the recommended volume) and normal calcium level (70% of the recommended volume), and again divided into four groups according to calcium sources to provide test food for eight weeks and raise them. The summarized study result is as follows

·         In weight increase and dietary intake, it has significantly lowered in spinach group.

·         Calcium concentration in blood has shown normal value in all test groups except spinach group. In spinach group, calcium concentration in blood has reduced by about 50%

·         ALP activation, an index of calcium metabolic rate has shown in law calcium level compared to normal calcium level. In spinach group with normal calcium level, it has increased by over two times according to calcium supply.

·         Calcium absorption ratio was the highest as 89% in powdered skim milk, high as 80% in anchovy and the lowest as 12% in spinach.

·         With weight and strength of femur, there was no difference in powdered skim milk and anchovy group in spinach group, it has shown significantly low value.

·         Calcium contents of femur in low calcium level was reduced in overall compared to normal calcium level In case of normal calcium level, there was no difference in the control group and the powdered skim milk group. But, the anchovy group has shown significantly low value. The spinach group has shown very low value under 50%

·         As a result of observation of growth plate and cortex of femur using a microscope, their width was reduced in the low calcium level compared to the normal calcium level except the spinach group. In case of the normal calcium level, the length of growth plate was the longest in the anchovy group and the shortest in the control group. In the normal calcium level, the width of cortex was not different in the control group, anchovy group and powdered skim group. However, the spinach group has shown low value under 30%

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