The (super) powers of Collagen: cohesion, elasticity, resistance and flexibility!
What is this ?
Collagen is a naturally occurring protein that provides the framework for the human body.
As collagen is the major constituent of connective tissue, its roles are varied and essential to the structure of the body in mammals.
History
In Greek, "Kolla" means "glue." The term collagen therefore means "glue producer."
The Egyptians used its properties 2,000 BC, and there is evidence that Native Americans were also using it in the 5th century.
To date, the oldest known glue dates back to 6,000 BC and is made from collagen.
From a health perspective, its benefits have been recognized for thousands of years in traditional Chinese medicine... and of course, European researchers have (finally) been interested in it since the 1980s!
What is it for?
Best known for its use in cosmetic surgery and cosmetics, this so-called structural protein represents nearly 35% of the body's proteins.
Its benefits also affect muscles, joints, cartilage, ligaments, tendons, bones and digestion.
Collagen generally contributes to the structuring of the body, gives cohesion to tissues, and gives them elasticity, resistance and flexibility.
A defect in the body's collagen synthesis can lead to many diseases, such as brittle bone disease.
Type and shape
While 28 different types have been identified, it is important to remember three main ones:
Type I collagen, the most common, is located in:
- the skin
- the tendons
- bone tissue
type II collagen:
- cartilages
type III collagen:
- the muscles
- the walls of blood vessels
Native Collagen or Collagen Hydrosol?
The body can only retain 1% of the natural form of collagen.
This is mainly due to a complex molecular structure. Native collagen is therefore of little interest.
To increase the absorption rate to 90%, it is necessary to undergo enzymatic hydrolysis of the gelatin from the collagen.
The molecules are split and are then smaller. Collagen hydrosol is therefore the preferred form.
The powers of collagen
Joints
Collagen makes up nearly 70% of the weight of cartilage and is therefore one of the main components of joints and bones.
From the age of 40-50, the first signs of loss (and lack) of collagen can be felt in the joints.
Discomfort related to wear and tear of joint cartilage can occur in the knees, hips, spine, neck, fingers or ankles.
Bone density
With aging, bone becomes more fragile and less resistant, due to the decrease in collagen production.
The latter, produced by osteoblasts, forms lamellae which give bones their strength.
Skin
The first wrinkles and fine lines can appear on the face from the age of 25.
This is due to the drying out of the fibroblasts that produce the collagen that gives the skin its elasticity and improves its appearance.
Digestive tract
Collagen is contained in the connective tissues that make up the intestines.
Its role is to support and strengthen the mucous membrane of the digestive tract, thus allowing the intestine to act as a barrier and preventing the passage of unwanted particles into the blood.
Muscle development
Collagen is the richest protein source of glycine.
Since 95% of muscle tissue is made up of glycine, taking collagen helps improve muscle growth and performance.
Regular intake also helps, for example, to prevent tendonitis caused by intensive sports practice.
If you are Vegan, never use Collagen.
It is an animal protein by nature. Three different forms are available on the market.
Bovine collagen in powder form is valued for the quality of its specific proteins.
It is used as a dietary supplement in sports.
Marine collagen is widely used in anti-wrinkle creams.
Poultry collagen (type II) is mainly used in the form of food supplements.
Currently, there are several laboratory trials and attempts to (re)produce human collagen.
But we must be extremely cautious. The results are neither recognized nor adopted by the medical, pharmaceutical, and biotechnology worlds.
Technical and regulatory hurdles remain unresolved to date. Moreover, current yields are far too low to allow large-scale production.
Be extremely careful, educate yourself and read the information carefully if you see “Vegan Collagen”
Where to find it naturally?
There are very few foods that contain collagen:
- Egg yolk is particularly rich in it.
- Gelatin, in powder or sheet form (for example, used for making panna cotta or other desserts)
- Make homemade broth with bones and cartilage from meat or skin and shells from seafood
You can also opt for foods rich in amino acids, vitamins A, C and E and zinc.
These help promote the production of collagen and limit its degradation.
Article written by José LARA - Yam Nutrition Suisse