Collagen is the protein that makes up the majority of human protein, found in bones, muscles, skin, and tendons.
The best collagen is a protein that our body produces.
Our joints, bones, muscles, tendons, as well as hair and nails are made up of collagen. In fact, 30% of all the proteins in our body are collagen. In other words, collagen is indispensable and plays an important role in our entire body. It forms the basis of the connective tissue of the entire human body and you can compare it to a kind of glue that holds the body together. Collagen is essential for maintaining the structure and strength of connective tissue. From the age of 25, the body's natural production of collagen decreases, and at the same time, the quality of the collagen that is produced gradually deteriorates. Fortunately, there is good news: you can increase the amount of collagen in your body by taking our collagen supplement.
Collagen plays a dual role in the body: it supports tissue structures and determines their elasticity and flexibility. Thanks to the effects of collagen, we move without feeling pain and can enjoy healthy joints and ligaments, as well as excellent condition of skin, hair, nails and teeth.
Types of collagen
There are more than 28 different types of collagen. Type I and II collagen peptides are the most important in our body. Moreover, 90% of all collagen is type I collagen peptides. Each type has its own characteristics and its own occurrence in the body.
Type I collagen is found in skin, hair, nails, bones, cartilage, connective tissue, ligaments, tendons, and blood vessels.
Type II collagen is found in joints, intervertebral discs, ribs, nose, larynx, and trachea.
Type III collagen is found in skin, blood vessels, and tissues for wound repair.
Everyone's coveted collagen: where to find it?
Bone broth
Bone broth is one of the best sources of collagen because it provides the body with this protein directly. Other foods help the body synthesize collagen, but they don't have much of it themselves. Beef bone broth is rich in type 1 collagen. Chicken and turkey bone broth is higher in type 2 collagen, so it should be consumed to maintain healthy joints.
Salmon
Salmon is rich in zinc, which activates proteins needed for collagen synthesis. It's also rich in omega-3 fatty acids, which help maintain skin's natural moisture and support healthy skin cells. Improve your skin health by including more salmon (and other fatty fish like mackerel, tuna, and herring) in your diet.
Red vegetables
Tomatoes, beets, and peppers are rich in the antioxidant lycopene, which acts as a natural sunscreen, protecting skin cells from damage, so you can look and feel younger for longer.
Green vegetables
Green vegetables are a great source of vitamin C, which helps boost your immune system. They also contain chlorophyll, a pigment that gives them their green color. Chlorophyll can also increase the levels of procollagen and collagen, two proteins that are essential for healthy skin and bones. Green vegetables should be on your plate every day!
Orange vegetables
The orange color indicates that the product is rich in vitamin A and beta-carotene. This helps promote collagen regeneration and is good for the skin. Carrots and pumpkins are probably the cheapest vegetables in the store, so try to include them in your diet!
Soybeans
Soy products contain genistein, a plant hormone with antioxidant properties. This compound stimulates collagen synthesis and inactivates skin-aging enzymes. Soy is also rich in omega-3 fatty acids, which improve blood circulation and reduce inflammation. Try dried soybeans and frozen edamame beans, add tofu to salads and rice dishes, and top your breakfast granola with natural soy milk.
Citrus
When choosing not only vegetables, but also fruits, you can be guided by the color range from yellow to red. Citrus fruits are especially rich in vitamin C, which is necessary for protein synthesis. Collagen production is no exception.
Research has shown that the best collagen is derived from fish or animals. However, it is important to note the risk of fish origin and possible allergic reactions for a particular organism.