The ROC food scientist Chen Si-chiu once researched shark cartilage with a view to finding a use for this waste product of fish processing. Later he also extracted and experimented with bone calcium compounds from processed shark fin and discovered that they contain polysaccharides which can prevent thrombosis. The chondroitin contained in cartilage can lower serum cholesterol levels and can promote cell activity.
國內食品科學學者陳錫秋曾經以水產加工品廢棄物利用為出發點，研究鯊魚軟骨，後來又由魚翅抽出骨鈣物做實驗，發現其中含有硫酸多醣，可以避免血栓症；在一定分量下，軟骨素有降低血清膽固醇，促進細胞活化功能。