Peptan hydrolysed collagen

Dosage and preparation

Take between 10 g (80% of a 30 ml measuring spoon) and 20 g of Peptan collagen peptides per day. Measuring spoon included.

Best taken

In the morning, at lunchtime or in the evening, with a meal.

After training.

Tips for use

Dissolve 10 g in:

• a glass of water with lemon juice.
• plant-based milk.
• fruit or vegetable juice.
• a smoothie.
• gazpacho.
• your whey isolate shake.

A collagen peptide concentrate for your tissues

Collagen is a protein found in joints, muscles, tendons and skin, and plays a key role in the structure and integrity of biological tissues.

Its synthesis naturally declines with age.

Collagen supplements, whether bovine collagen peptides or marine collagen, help to compensate for the lack of collagen in our modern diet.

Nutripure’s Peptan® collagen peptide is a 100% pure, bovine-derived type 1 and 3 collagen peptide. It guarantees the highest quality and efficacy. Its patented, additive-free formula is highly bioavailable and easily absorbed by the body.

With an optimised daily dose of 10 to 20 g, Peptan® collagen peptide provides a concentrated source of collagen-derived proteins. It is an ideal choice for those seeking to boost their health naturally and effectively.

Benefits:

• Collagen is present throughout our body.
• Its synthesis decreases with age.
• Collagen is scarce in our modern diet.

AN OPTIMISED DOSE

90% Protein

0% Carbohydrates

0% Fat

Collagen is present throughout the body and the skin

Collagen accounts for 30% of the proteins in our body. It is synthesised by different types of cells, depending on its function in the body.

The most abundant form of collagen in the body is type I collagen. Its fibres have high tensile strength and can be stretched without breaking. Our body contains more than 28 different forms of collagen, which accounts for a very significant proportion of our lean body mass:

• 70% of our ligaments and joints.
• 75% of our skin.
• 85% of our tendons.
• 90% of our bones.

Amino acids for our joints and tissues

Nutripure’s Peptan collagen peptide contains no fewer than 18 amino acids. The concentration of glycine and proline is between 10 and 20 times higher than that found in ordinary dietary proteins.

Each cell uses very specific amino acids and peptides to build large helical structures, which give tissues their elasticity and strength.

This variety of amino acids is one of the key strengths of our collagen peptide.

Excellent absorption by the body

Peptan collagen peptide is a bioactive protein that is highly digestible and bioavailable. Collagen peptides can be incorporated into drinks or food.

Collagen synthesis naturally declines with age

Over time, we produce less collagen, which leads to the appearance of the first signs of ageing. Ageing is a natural process accelerated by certain external factors, such as pollution and deficiencies in vitamins, minerals, essential fatty acids and antioxidants.

An insufficient intake of collagen in the diet also contributes to the ageing process.

Ageing, which begins at the age of 30, accelerates around the age of 40 and affects all tissues:

• Skin: cells become less active and the collagen tissue that gives the skin its firmness slackens. Wrinkles and expression lines appear.
• Bones: the renewal of bone cells slows down and the body struggles to replace them, which weakens our skeleton.
• Joints: reduced collagen levels lead to a loss of joint mobility, causing pain.
• Muscles: a gradual loss of muscle mass and strength affects your mobility and energy levels.

Hydrolysed collagen is the form best absorbed by the body

The body uses, transforms and reassembles the molecules from our diet to meet its various needs and repair collagen.

Peptan collagen peptides are rich in glycine, an amino acid involved in the structure and repair of collagen, which is also found in high concentrations in the collagen of our tendons and fascia.

The integrity of tendons depends on an amino acid, hydroxyproline, which may be present in our dietary protein sources but is more abundant in Peptan collagen peptides.

When glycine is produced from other amino acids such as hydroxyproline, the latter may be lacking for tendon repair.

In fact, glycine, proline and hydroxyproline together account for 50% of the amino acids contained in Peptan.

Therefore, supplementation with Peptan collagen peptides complements that of glycine, ensuring that the rare amino acids contained in Peptan collagen peptides are not metabolised into glycine. We recommend taking Peptan alongside glycine.

Vary your flavours as you please

Do you fancy changing flavours regularly? Are you worried you might not like a particular flavour?

Gone are the days when you had to finish the whole bag (or worse still, your 4 kg tub!) of a single flavour before switching to a different one. With our natural flavours, switch flavours for every workout!

If you don’t like the flavour, you no longer have to hold your nose or throw it all in the bin. Your neutral Peptan collagen peptide remains intact.

Adding a few spoonfuls of flavouring to your shaker is no more complicated than using pre-flavoured Peptan: the freedom to change flavours as you please is well worth a few extra spoonfuls in the shaker!

1. What is collagen?

Collagen, the most abundant protein in the human body, plays an important role in the structure of connective tissues: cartilage, tendons, ligaments, bones, skin… This fibrillar protein acts as a mesh and ensures the cohesion, elasticity and regeneration of tissues (1). There are many types of collagen, but three categories predominate:

• Type I collagen, the most abundant in vertebrates (90 per cent), which forms the skin, tendons and bone tissue.
• Type II collagen, which forms cartilage.
• Type III collagen, which forms muscles and the walls of blood vessels.

Known for its anti-wrinkle properties, this protein has other interesting uses.

2. Why take supplements?

From the age of 25 onwards, the quality and quantity of collagen produced by the body gradually decline. After the age of 40, collagen synthesis decreases by 1 per cent per year and, by around the age of 80, the body’s collagen content may be reduced by 75 per cent compared with that of a young adult (2,3). This physiological decline is closely linked to age, genetic factors and even environmental factors (sunlight, pollution, free radicals caused by poor sporting practice, etc., as well as poor diet, smoking, alcohol and illness).

When taking a hydrolysed collagen supplement, the aim is not to ingest ‘collagen fragments’ to replace defective collagen, but to provide hydrolysed collagen molecules that stimulate the cellular signalling pathways responsible for our body’s natural production of collagen.

3. How is collagen synthesised?

Collagen is produced from pre-collagen in cartilage cells (chondrocytes), bone cells (osteoblasts) or even in skin fibroblasts. This pre-collagen is then cleaved, elongated, linked into chains and secreted.

Collagen is a protein consisting of three chains, each containing a thousand amino acids, which coil to form a triple helix organised into strong fibres. It could be compared to a large ‘scoubidou’. The amino acids that make it up are mainly glycine, proline, hydroxyproline, lysine and hydroxylysine.

The assembly of the proteins together depends on the presence of hydroxyproline. In the absence of this amino acid, the triple helix is unstable. The hydroxylation (addition of a hydroxyl group -OH) of proline, in turn, depends on the presence of vitamin C. Therefore, a vitamin C deficiency leads to impaired collagen synthesis, causing a weakening of blood vessels, tendons and skin, which results in a disease that ravaged the great maritime expeditions undertaken between the 15th and 18th centuries: scurvy.

4. What is hydrolysed collagen or collagen peptides?

Hydrolysed collagen is a mixture of broken-down collagen molecules (peptides).

Native collagen, which has been used for a long time, particularly in the food industry, is poorly absorbed through the intestinal barrier. To overcome this limitation, the collagen molecules are ‘broken down’ in a process known as hydrolysis. Hydrolysis produces small, low-molecular-weight protein segments called ‘peptides’, which can be absorbed in the gastrointestinal tract and are available to the body.

The properties of hydrolysed collagen depend on its absorption, which in turn is determined by several factors:

• The origin of the source tissue: type I collagen can be extracted from various animal sources (bovine, porcine, fish), but the main source of extraction is bovine due to its availability and biocompatibility.
• Molecular weight. Various studies suggest that low-molecular-weight hydrolysed collagen has greater bioavailability than other forms due to its miscibility, which makes it more easily absorbed in the gut (4). For example, hydrolysed collagens with an average molecular weight of 2000 Da increase osteoblastic activity more effectively than those composed of peptides with an average molecular weight of 6000 Da (5).

Our digestive system is capable of further breaking down hydrolysed collagen into small amino acid peptides. These di- or tripeptides, composed largely of glycine, proline and hydroxyproline (6), cross the intestinal mucosa with the help of a transporter into the circulating blood, where they can be detected within an hour of ingestion (7). These circulating amino acids then act on the cells of the various tissues containing collagen (tendons, bones, cartilage, skin, etc.). It has been demonstrated in mice that the components of hydrolysed collagen, labelled with radioactivity, accumulate in cartilage (8), bone marrow or skin (9), where they exert their biological effect directly.

5. How is hydrolysed collagen obtained?

Hydrolysed collagens are obtained from animal tissues of bovine, porcine or even fish origin. The manufacturing process is divided into three essential stages:

• Pre-treatment of the raw material and removal of impurities.
• Chemical extraction (alkaline or acid hydrolysis) or via an enzymatic process. The enzymatic treatment, which is more innovative, is more effective (6) and results in a higher-quality final product. This process yields collagen peptides with a molecular weight of between 2,000 and 6,000 daltons.
• Refining the product (filtration, clarification, evaporation, sterilisation, drying, grinding and sieving) to obtain a high-quality final product.

Collagen is a common food ingredient with no long-term harmful effects and is recognised as GRAS (Generally Recognised as Safe) by the Food and Drug Administration (FDA). N