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Have you heard the word ‘ collagen ‘ thrown round but aren’t positive what it is or what it does? Is it just one other fad or does it really work? The information on the market can be complicated and misleading so we’ve saved you the effort and summarised the principle facts about 2019’s scorchingtest supplement. Right here it goes…  
  
Collagen is among the most abundant proteins within the human body and a key structural part of connective tissues similar to muscle groups, 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 around 1% each year after the age of 20 and breakdown significantly increases 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 current curiosity in supplementation! So, is it really possible to slow down the ageing process and prevent joint injuries by increasing collagen consumption within the food 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. Nonetheless, the molecules found in animal tissues are too large 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 instance 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 much gelatine in it.  
  
Collagen peptides are utterly 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 don't gel and could be dissolved in both warm and cold water. Studies 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, the place they act as building blocks for native 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 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 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 finish 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 essentially the most stable and lengthy-lasting collagen fibres to more fragile fibres. This is one of the important reasons sugar makes us age on each 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 (on account of damage caused to the intestinal lining leading to inflammation).  
  
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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