{"id":320590,"date":"2021-07-21T14:50:00","date_gmt":"2021-07-21T11:50:00","guid":{"rendered":"https:\/\/inform.com.de\/?p=320590"},"modified":"2021-07-20T04:38:15","modified_gmt":"2021-07-20T01:38:15","slug":"what-is-collagen-and-what-is-it-for-what-are-its-benefits-for-our-body-collagen-what-is-it-and-what-is-it-for","status":"publish","type":"post","link":"https:\/\/inform.com.de\/en\/what-is-collagen-and-what-is-it-for-what-are-its-benefits-for-our-body-collagen-what-is-it-and-what-is-it-for\/","title":{"rendered":"What is collagen and what is it for: what are its benefits for our body? Collagen – what is it and what is it for?"},"content":{"rendered":"

What is collagen?<\/h2>\n

It is a fibrous protein essential for the formation of connective tissue in the body. It is found in skin, hair, joints, bones, muscles, veins, and organs.<\/p>\n

More than 30 percent of the structural protein in the human body is made up of it.<\/p>\n

It is made up of amino acids, which are the building blocks of protein. The body uses these amino acids to repair its tissues (muscles, bones and joints). Basically, it works on the principle of an adhesive that holds all fabrics together and helps them withstand stretching.<\/p>\n

With age, the amount of collagen produced in the body becomes less, therefore it is recommended to take it to fight the first signs of aging. Manufacturers of various dietary supplements are trying, in turn, to obtain a quality product that meets all the requirements and expectations for it.<\/p>\n

general information<\/h2>\n

Collagen (collagen) is a fibrillar protein, the content of which is 25-35% of all peptide compounds in the body. The substance got its name from the Greek word “kolla” (glue), because it binds all cells and the extracellular matrix of connective tissue. Collagen is only found in mammals.<\/p>\n

For a long time, scientists could not establish the exact structural formula of the substance. In the 30s of the last century, chemists and biologists began work on the structure of the collagen monomer. As a result of these experiments, the quaternary structure of the molecule in the form of a spiral was discovered. It was also found that there is no difference between “male” and “female” collagen.<\/p>\n

Animal collagen<\/h3>\n

It is obtained by processing the cartilaginous and articular tissues of cattle and poultry. To obtain animal collagen proteins, digestion is used, after which large molecules are separated into smaller peptides (peptides) to increase bioavailability. The advantage of this substance is its low cost, the disadvantage is poor digestibility.<\/p>\n

Fish collagen<\/h3>\n

The substance is obtained from the bones and surface tissues of fish. But there is a difference in structure between marine and animal products. Fish collagen is more similar to human collagen, so it is absorbed faster. The production technology of this type is more complex, the finished product requires special storage conditions. Therefore, fish collagen is much more expensive than bovine or pork collagen.<\/p>\n

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The third type, which is called “vegetarian” – is another marketing ploy. Another protein substance is hidden under this definition.<\/p>\n<\/blockquote>\n

Structure and physicochemical properties<\/h2>\n

Photo 1 – Sectional view of collagen<\/p>\n

According to the structural formula, collagen is a quaternary protein compound – its molecule contains 3 polypeptide chains, which are twisted into a levorotatory helix. The component is called fibrillar (filamentous) protein due to its spatial structure. Collagen consists of 18 amino acid residues, of which 33.5% is glycine, more than 21% is hydroxyproline and hydroxylysine.<\/p>\n

The mass of the protein molecule is 300 kDa, the length is 300 nm, and the thickness is 1.5 nm. When heated or placed in an aggressive pH environment, pure collagen denatures to form gelatin.<\/p>\n

Biological role<\/h2>\n

Collagen production occurs from free amino acid residues in the presence of many enzymes, trace elements and vitamins. For the biosynthesis of a structurally correct chemical compound, ascorbic acid is most important, the lack of which leads to the formation of low-quality collagen protein. The production of the compound is influenced by the level of female sex hormones and the adrenal glands. In the liver, collagen is renewed in 1 month, and in bones and joints – in 1-1.5 years.<\/p>\n

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The production of the substance decreases with age. After 25 years, a person annually loses 1-2% of collagen, and by the age of 60, no more than 50% of the initial level of collagen proteins remains in the body.<\/p>\n<\/blockquote>\n

The main functions of collagen:<\/p>\n

    \n
  1. Strengthening bones and joints. Protein is a building block for cartilage and bone matrix, it prevents age-related or post-traumatic joint damage and increases the regeneration of the elements of the joint capsule.<\/li>\n
  2. Anti-age effect. Collagen forms the structure of the dermis, ensures smoothness and elasticity of the skin. Under the influence of the substance, the number of young fibroblasts increases, the skin looks toned and moisturized.<\/li>\n
  3. Normalization of metabolism. The substance stimulates the breakdown of glucose, increases energy production, builds muscle mass, which helps burn excess calories.<\/li>\n
  4. Support for the cardiovascular system. Collagen benefits the body, since it is included in the structure of the vascular wall and myocardium, increases the elasticity of blood vessels and prevents the development of atherosclerosis.<\/li>\n
  5. Prevention of cellulite. According to research by US dermatologists, normal levels of the polypeptide are required to maintain the elasticity of the skin of the abdomen, thighs and buttocks. Collagen compounds prevent micro-damage to tissues in these areas, and even out the relief.<\/li>\n<\/ol>\n

    Daily requirement<\/h2>\n

    Most of the compound is synthesized in the body, so tables with exact daily allowances for the substance have not been developed. According to experts, collagen exhibits beneficial properties if consumed at 5 g per day.<\/p>\n

    The need for protein increases with age, when the processes of its destruction intensify. Increased doses of the nutrient are recommended for athletes, men engaged in heavy physical labor, patients with diseases of the musculoskeletal system. Women also need an increased dose of the substance during pregnancy or breastfeeding.<\/p>\n

    To assess the level of collagen in the body, an analysis is used for C-terminal telopeptides – substances that are formed during the breakdown of collagen fiber. The level of specific compounds is determined using monoclonal antibodies. An increase in the rate of markers of collagen degradation occurs with a pathological process, a high risk of bone fractures and in women during menopause.<\/p>\n

    What does collagen contain?<\/h2>\n

    \"What<\/a><\/p>\n

    Broths, soups with meat and fish are rich sources of it.<\/p>\n

    This important protein can be obtained not only with dietary supplements.<\/p>\n

    It can be supplemented with animal foods such as eggs, chicken, broth and dairy products. The body is able to produce this protein itself from certain amino acids, vitamins and minerals (vitamin A, C, copper). Vitamin C is necessary for the formation of collagen molecules, so a lack of it leads to the fact that the body is not able to produce enough of it.<\/p>\n

    Collagen synthesis decreases naturally as the body ages, or rather, the body is not able to produce it as quickly as it used to be, so vitamin C will help stimulate its production.<\/p>\n

    After 25-30 years, its level decreases by 1% every year, which means that the body gradually loses its ability to regenerate itself as quickly as in youth.<\/p>\n

    Some believe that a decrease in this protein results in decreased joint flexibility, slow muscle recovery, and increased stomach sensitivity.<\/p>\n

    Some people even complained of slow wound healing, joint pain, and frequent bone fractures.<\/p>\n

    Collagen biofunction<\/h2>\n

    Collagen functions are derived from the above:<\/p>\n