Most commercial glucosamine sulfate is produced by hydrolysis of chitin from crustacean shells (shrimp, crab, lobster). Unless the label explicitly states a non-shellfish source (e.g., fermentation-derived from Aspergillus niger or corn), you should assume a shellfish origin. This product’s pack will list the allergen declaration — look for “Crustaceans” or “Shellfish” in the ingredients/allergen box.
If you have a shellfish allergy, the risk is not zero. The purification process removes most protein, but trace residues can remain. People with severe IgE-mediated crustacean allergy are generally advised to avoid shellfish-derived glucosamine or use it only under medical supervision. A fermentation-derived (vegan) glucosamine hydrochloride or sulfate is the safer alternative.
For vegetarians/vegans: the active ingredient itself is not animal tissue, but the raw material is an animal by-product. The tablet excipients (binders, coating) may also contain non-vegan ingredients like shellac or magnesium stearate of animal origin. Check the full ingredient list on the pack for a “suitable for vegetarians/vegans” statement or V-label certification.
If the pack does not clarify the source, contact the manufacturer (Planeta Zdorovia) with the batch number for a definitive answer. Do not rely on general product descriptions; sourcing can change between batches.
Practical note: the 2KCL stabilization (potassium chloride) is mineral-derived and vegan-friendly. The only animal-linked step is the chitin source for the glucosamine itself.