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HYDROLYZED COLLAGEN

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Collagen is the most abundant protein in the human body, and holds together the tissues of our body; in practice it forms the tissue structure of the musculoskeletal system (bones, cartilage, muscles, tendons, ligaments), of protective and supportive tissues (skin and subcutaneous tissue), but also of tissues with a specific function (gums, dentin ...).
 
At the age of 25 the cells begin to lose the ability to synthesize collagen, whose production drops by 1.5% annually, this process is accentuated over the age of 45, and as we approach 60, collagen production is reduced more. of 35%!
 
Besides age, other factors can lead to the loss of this important protein, such as excessive use of the osteo-articular-muscular system (such as intense physical activity), which can cause premature joint aging; trauma (fractures ..), menopause which causes a reduction in estrogen levels and therefore can lead to deterioration and consumption of collagen .. etc.
 
The loss of collagen can lead to a series of consequences, such as arthrosis, a degenerative pathology characterized by the loss of articular cartilage; osteoporosis, a skeletal disease, characterized by a reduction in bone mass that leads to an increase in fragility and a predisposition to fractures, especially in old age; ligament and musculotendineous lesions, dermis aging ...
 
SWINE COLLAGEN PIG (CH) is an effective food aid for the regeneration and protection of collagen, provides 16% of essential amino acids, 60% of conditionally essential amino acids, contains glycine, arginine and methionine, the 3 amino acids precursors of synthesis of creatine (regenerating ATP, the source of muscular energy).
 
In its hydrolyzed form, porcine collagen is characterized by a high food absorption: bioavailability studies show that the intestinal absorption of the swine hydrolyzed collagen ingested rises to 82% in the first 6 hours after ingestion and to 95% in 12 hours!

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