collagen with vitamin C

Have you heard the word ‘ collagen ‘ thrown round but aren’t sure what it is or what it does? Is it just one other fad or does it really work? The information out there can be confusing and misleading so we’ve saved you the effort and summarised the primary details about 2019’s scorchingtest supplement. Right here it goes…

Collagen is likely one of the most plentiful proteins in the human body and a key structural element of connective tissues similar 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 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 in the body leads to negative effects comparable to wrinkly, less elasticated skin and weaker tendons. Cue recent curiosity in supplementation! So, is it really attainable to slow down the ageing process and forestall joint accidents by growing collagen consumption in the food regimen? Let’s take a closer look…

What are gelatin and collagen peptides?

There are no plant sources of collagen, it can only be extracted from the connective tissues of animals. However, the molecules found in animal tissues are too giant to be digested and absorbed by the human body so need 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 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 completely 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 each warm and cold water. Studies 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 goal tissues, e.g. skin, bones and cartilage, where they act as building blocks for native cells and assist boost the production of new collagen fibres. This, after all is determined by 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 untimely ageing.

Sugar: How sugar impacts collagen formation

Sugar in the bloodstream attaches to collagen and elastin molecules via the glycation process, forming dangerous 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 essentially the most stable and long-lasting collagen fibres to more fragile fibres. This is one of the most 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 issues (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 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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