D-Glucosamine is produced by acid hydrolysis of crab or shrimp shell chitin, or by fungal fermentation (vegan/shellfish-free grade), followed by purification and crystallisation.
Marketed primarily as glucosamine sulfate, glucosamine HCl or N-acetyl-glucosamine, it is a key building block for glycosaminoglycans in cartilage and is widely used in joint-health supplements for osteoarthritis and mobility support.