How is collagen protein different than other types of dietary protein?Updated 3 months ago
Collagen protein is very different from other common protein sources—such as beef, poultry, fish, eggs, dairy, and plants—because it features a unique profile of amino acids, and it is especially rich in glycine, proline, and hydroxyproline, an amino acid found in abundant quantities ONLY in collagen protein. Together, these three amino acids account for 40 – 50% of the amino acids in collagen protein, which is 10 – 20 times higher than other common protein sources.
Why is that important?
These amino acids are crucial for the body’s collagen synthesis and help maintain healthy levels of collagen in the body. Consuming hydrolyzed collagen peptides (which are broken down into smaller, more easily absorbed fragments) has been shown in studies to stimulate collagen production in the skin, joints, and other connective tissues. Additionally, collagen peptides may support the production of hyaluronic acid, a molecule that helps hydrate and lubricate tissues, including the joints and skin. This combination of collagen and hyaluronic acid promotes joint flexibility and skin elasticity, making it a valuable addition to overall connective tissue health.
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