Collagen - We Are Aware

Collagen is a protein that has become very popular as a supplement in recent years. Our head chef has recently studied the lack of collagen in modern food, and we have implemented solutions in the kitchen. Here is a background on what collagen is for something, its effects, and how you meet your unique needs.

Collagen protein makes up 30% of all the protein in your body. Collagen consists of many amino acids but has an unusually high proportion of proline, hydroxyproline and glycine, which is crucial for the collagen's function in the body.

Collagen is a so-called structural protein, which means a protein that is a crucial component of your skeleton, muscles, tendons, joints and all connective tissue. Connective tissue is found in all tissues and creates strength, for example, in the walls of your blood vessels. Collagen can easily be stretched through its structure, which is behind the collagen's unique role for stability and strength.

So far, 28 forms of collagen protein have been documented, but the most common are types 1 - 3, with type 1 accounting for about 90% of the body's total collagen (1). Type 1 is abundant in skin, skeletal and connective tissue and type 2 is particularly dominant in joints, but the similarities between the different types of collagen are higher than the differences. The body forms collagen with the enzyme hydroxylase, whose formation requires access to the co-factor of vitamin C. Other substances needed for collagen formation are manganese, copper and zinc.

Lack of collagen in modern food

Although the body can produce the amino acids proline and glycine on their own (they are by definition not essential), many are considered to have low levels of them. This is because our contemporary Western diet contains meat (the animal's muscle tissue), but to lesser extent intestines, joints, skins, decoctions on hulls and cartilage and other parts that naturally consist of collagen.

Therefore, consuming meat is an effective way of supplying the body with proline and glycine, thus optimizing the body's ability to meet its collagen needs. Gelatin is found in animal parts cartilage and surfaces and contains a high proportion of collagen. During man's million-year evolution, man has always eaten every part of the animals that fell into the open.

Another way to optimize the body's production of collagen is to drink collagen drinks. Then you give your body a complete set of all amino acids and the creation of collagen increases. The effects of collagen intake are related to the hydrolyzed form (1), which is readily absorbed in the intestine, but other useful types of collagen supplements are collagen peptides and gelatin. The effect of collagen supplementation has relatively good scientific support for many target groups. However, more studies are needed to provide more accurate advice on doses, timing and frequency to different target groups.