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Have you ever heard the word ‘ collagen ‘ thrown around however aren’t sure what it is or what it does? Is it just one other fad or does it actually work? The information out there might be confusing and misleading so we’ve saved you the trouble and summarised the principle information about 2019’s scorchingtest supplement. Here it goes…

Collagen is likely one of the most considerable proteins within the human body and a key structural component of connective tissues equivalent to muscular tissues, bones, skin, blood vessels, digestive system and ligaments and tendons. Did you know that our body produces less and less as we get older? To be more specific, the collagen formation in our skin decreases by round 1% every year after the age of 20 and breakdown significantly will increase from the age of 40. Lower levels of collagen within the body leads to negative effects corresponding to wrinkly, less elasticated skin and weaker tendons. Cue recent curiosity in supplementation! So, is it really doable to sluggish down the ageing process and forestall joint accidents by increasing collagen consumption within the weight loss plan? Let’s take a closer look…

What are gelatin and collagen peptides?

There aren't any plant sources of collagen, it can only be extracted from the connective tissues of animals. However, the molecules present in animal tissues are too large to be digested and absorbed by the human body so have to be broken down (by hydrolysation process) into gelatine or collagen peptides.

Gelatin is partially hydrolysed collagen

The collagen is broken down to amino acid strands, making it easier to digest and more bioavailable, for example in bone broth. The more gelatine in your broth, the more jelly-like the broth is when cooled. Broth that stays watery when cool doesn’t have a lot gelatine in it.

Collagen peptides are fully hydrolysed collagen

The amino acid strands are hydrolysed even further and broken into individual collagen peptides, which is what you discover in supplements. In this form, the collagen is easy to digest and highly bioavailable. Unlike gelatine, collagen peptides do not gel and may be dissolved in both warm and cold water. Research have shown that more than 90% of collagen peptides are digested and available in the blood stream within one hour. The collagen peptides are then transported into the goal tissues, e.g. skin, bones and cartilage, where they act as building blocks for local cells and assist increase the production of new collagen fibres. This, of course depends upon your digestion and another contributing factors.

Key nutritional factors affecting collagen formation within the body

Vitamin C: How vitamin c affects collagen formation

Vitamin C is a key factor in collagen synthesis and new collagen fibres can’t form without it. Additionalmore, vitamin C is a potent antioxidant that protects our body towards free radicals, which damage our collagen and cause premature ageing.

Sugar: How sugar impacts collagen formation

Sugar in the bloodstream attaches to collagen and elastin molecules by way of the glycation process, forming harmful new molecules called ‘advanced glycation end products’ (AGE’s). The more sugar you eat, the more AGE’s you develop, and the more collagen and elastin fibres get damaged. The glycation process additionally transforms probably the most stable and lengthy-lasting collagen fibres to more fragile fibres. This is likely one of the important reasons sugar makes us age on both the inside and outside. Too many AGE’s causes the skin to wrinkle, negatively impacts the biomechanical properties of tendons and leads to intestine points (resulting from damage caused to the intestinal lining leading to irritation).

If that wasn’t bad sufficient, sugar competes with vitamin C for space in cells due the sameities in their chemical structure. Diets high in sugar leads to low levels of vitamin C, thus inhibiting formation of new collagen fibres.

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