Have you ever heard the word ‘ collagen ‘ thrown around however aren’t sure what it is or what it does? Is it just another fad or does it really work? The information out there may be confusing and misleading so we’ve saved you the hassle and summarised the main information about 2019’s sizzlingtest supplement. Right here it goes…

Collagen is among the most abundant proteins within the human body and a key structural component of connective tissues equivalent to muscle tissue, 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 particular, the collagen formation in our skin decreases by round 1% annually after the age of 20 and breakdown significantly will increase from the age of 40. Lower levels of collagen in the body leads to negative effects such as wrinkly, less elasticated skin and weaker tendons. Cue latest interest in supplementation! So, is it really attainable to gradual down the ageing process and forestall joint injuries by growing collagen consumption within the food regimen? Let’s take a closer look…

What are gelatin and collagen peptides?

There are not any plant sources of collagen, it can only be extracted from the connective tissues of animals. Nevertheless, the molecules present in animal tissues are too massive to be digested and absorbed by the human body so must 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 simpler 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 utterly hydrolysed collagen

The amino acid strands are hydrolysed even additional and broken into particular person collagen peptides, which is what you find in supplements. In this form, the collagen is easy to digest and highly bioavailable. Unlike gelatine, collagen peptides do not gel and might be dissolved in each warm and cold water. Research have shown that more than ninety% of collagen peptides are digested and available in the blood stream within one hour. The collagen peptides are then transported into the target tissues, e.g. skin, bones and cartilage, where they act as building blocks for local cells and help increase the production of new collagen fibres. This, of course is determined by your digestion and another contributing factors.

Key nutritional factors affecting collagen formation in the body

Vitamin C: How vitamin c impacts collagen formation

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

Sugar: How sugar affects 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 the most stable and lengthy-lasting collagen fibres to more fragile fibres. This is one of the main 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 gut points (because of damage caused to the intestinal lining resulting in irritation).

If that wasn’t bad enough, sugar competes with vitamin C for space in cells due the similarities 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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