Eating collagen, you need to take it with 'this' for proper effectiveness

 

It must be consumed in the form of low-molecular-weight peptides to be effective.

Collagen is a protein found in connective tissues such as skin and blood vessels, accounting for 25 to 35% of the body's proteins. It exists not only in the skin but also in bones, cartilage, and muscles. After the age of 20, collagen decreases by about 1% each year, reducing to half of that in the 40s and to about 10% of that in the 70s compared to the 20s. Therefore, it is better to consume collagen directly through diet. In particular, for collagen to be absorbed into the skin and muscles, it should be ingested in the form of 'low-molecular-weight collagen peptides' composed of three amino acids. Low-molecular-weight collagen has a structure similar to skin cells, allowing for efficient absorption in the body—over 90% is absorbed into the skin and other tissues within 12 hours of intake. In contrast, high-molecular-weight collagen has larger molecules than typical proteins, making it easier to break down in the stomach and difficult to reach the skin and muscles. Generally, about 90% of high-molecular-weight collagen is not absorbed and is excreted.

If you want to enhance the effects of collagen, make sure to take vitamin C together. Vitamin C is an essential nutrient for collagen formation. Collagen's protein fibers consist of three polypeptide chains, and vitamin C is necessary for these three chains to bond with each other. Without enough vitamin C, the chains cannot bond properly, and collagen cannot form normally. Additionally, a deficiency can accelerate the development of wrinkles and sagging skin. When choosing collagen products, it is advisable to carefully check whether they have a tripeptide structure, whether they have been tested for human application, whether they are recognized as functional health foods by the Korea Food & Drug Administration, and whether they contain vitamin C.