에치와이

R&D

Pioneering a sustainable future through continuous innovation from functional probiotics to natural solutions and pet care.

Pioneering a sustainable future through continuous innovation from
functional probiotics to natural solutions and pet care.

Pioneering a sustainable future through continuous innovation from functional probiotics to natural solutions and pet care.

Natural Ingredients

By combining the limitless potential of nature with hy’s technological expertise, we create greater value.

By combining the limitless potential of nature with hy’s technological expertise,
we create greater value.

By combining the limitless potential of nature with hy’s technological expertise, we create greater value.

Muscle Health : Fermented AntlerIndividually Approved Functional Ingredient

  • Individually
    Approved
    Ingredient
    (No. 2025-45)
    Individually
    Approved
    Ingredient
    (No. 2025-45)
  • Muscle Strength Improvement
  • Improvement of Sarcopenia
  • Human clinical trials completed
Ingredient Information
Key Ingredients
  • Fermented velvet antler(Cervus elaphus L.) powder
Functional benefits
  • May help to maintain muscle strength which can be affected by aging
Daily intake
  • 580 mg
Ingredient Strength
  • Premium-Grade Ingredient for Health
  • Incorporating hy’s proprietary 50 years of fermentation technology
  • Excellent sensory properties and ease of application
  • Completion of a human clinical trial
Research Papers
  • Muscle strengthening and attenuation of muscle atrophy demonstrated in in vivo studies
  • Effects on improving sarcopenia muscle loss demonstrated in in vivo study
Patent
  • Improved muscle function and enhanced physical performance
Results of Human Clinical Trial
Clinical Trial Design
  • A total of 100 men and women aged 50–85 with below standard handgrip strength and skeletal muscle mass consumed 580 mg/day of fermented velvet antler probiotic powder for 12 weeks.
    A total of 100 men and women aged 50–85 with below standard handgrip strength and skeletal muscle mass consumed 580 mg/day of fermented velvet antler probiotic powder for 12 weeks.
    A total of 100 men and women aged 50–85 with below standard handgrip strength and skeletal muscle mass consumed 580 mg/day of fermented velvet antler probiotic powder for 12 weeks.
  • Increased Quadriceps Muscle Strength
    55.9%
  • Reduced Chair Stand Time
    12.5%
  • Increased Handgrip Strength (Left)
    18.1%
  • Increased Handgrip Strength (Right)
    22.7%
  • Increased Mean Change in Handgrip Strength (Both Hands)
    20.4%