- Hydrolyzed collagen proteins, which provide amino acids such as glycine, proline and hydroxyproline.
- Water, once prepared in gel form.
- Minimal amounts of fats, carbohydrates, and minerals.
Collagen and its relationship with joints
Collagen is the most abundant protein in the human body and is part of tendons, ligaments, cartilage, skin and bones. Over time, its natural production decreases, which is associated with signs of aging such as loss of elasticity in the skin and joint wear.
This is where the idea comes from that consuming collagen through gelatin could compensate for this loss and help keep the joints in good condition. However, the process is more complex than it seems. When we ingest gelatin, the body does not use it directly to rebuild cartilage, but breaks it down into amino acids, which are distributed according to the body’s needs.
