Collagen — the protein playing an important role in our organism. Thanks to it our joints, muscular sheaves, bones and skin are elastic and elastic, strong and capable to maintain big loadings. Let's study this major component for our fabrics today and we learn how to resupply the necessary protein.
Depending on prescribing of connecting fabric which is formed by protein it is divided into 3 main types.
Whether you know? "Collagen" in translation from Greek — "the giving rise glue". This construction material makes about 80% of a mesh layer of skin, about 33% of total amount of protein in an organism and to 6% of body weight.
- The I type — skin, teeth, an eye cornea; bones and articulate cartilages; sinews and ligaments, meniscuses; walls of blood arteries and veins, cicatricial fabric, connecting fabric between vertebras.
- The II type — fabrics of intervertebral disks, sinews and cartilages, in a vitreous body of an eyeball.
- The III type — an eye crystalline lens, small cartilaginoid connections, tissues of a uterus, lungs, a connecting cover of marrow.
- The IV type — the thinnest fibers of connecting fabrics (for example, in the hearing aid), the capsule of an eye crystalline lens, membrane in kidneys.
It is a basis of connecting fabrics of our organism. In total now 28 types, in each fabric or a hryashchik are studied and allocated, a ligament or a joint several types of protein at the same time can contain.
There are only 2 views as the origin:
- Animal is the protein received from connecting fabrics and fibers of cattle and bird. The most available, but is hard acquired. In cosmetic production and production of nutritional supplements it is practically not used as it badly gets through cells of epidermis.
- Protein from connecting tissues and bones of sea fish. This is available and is well acquired, but the individual intolerance in some cases meets.
Important! Vegetable collagen about which often advertisers enthusiastically sing is a nonsense. Protein has animal origin therefore no collagenic extracts from germs of wheat can be.
The native form of protein — natural origin, receives it our organism with consumption of meat, small hryashchik on a chicken leg. Such form is acquired with great efforts, spending a lot of energy and enzymes for digestion. At diseases of digestive tract, pancreas the digestion of protein will be problematic. Gelatin — a form, easier for an organism. After heat treatment (a striking example — jelly) a linking of structure of protein collapses that makes it more available.
The hydrolyzed collagen — it a form is produced commercially, the formula of protein is split on amino acids and peptides, and the organism practically does not make efforts, acquiring and digesting such form. This form is available in the form of collagen additives to intake (liquid, in capsules and powders).
Collagen is useful not only to joints, this protein is responsible for many processes in our organism:
- promotes growth of new cages;
- detains the moisture coming to epidermis, nourishing skin that, in turn, supports her youth and elasticity;
- is responsible for an extension and elasticity of muscle tissue, mobility of cartilages and joints, vertebras.
Let's remember advertizing of the well-known cosmetic companies the rejuvenating skin creams. As a part of miracle creams of squirrels promotes intake of liquid in all skin cells, feeding and moistening it, saturating with amino acids. It really keeps elasticity and smoothness of the face and neck, postpones aging and age sagging of some sites. But it is necessary to estimate its action soberly: molecules of collagen are too big to get into skin and to give instant rejuvenation, they are only capable to support a tone terms and to detain moisture in it that postpones appearance of wrinkles.
Collagen is especially important for athletes, especially in weightlifting (powerlifting, bodybuilding) for the joints and cartilages experiencing big strain. Therefore include additives with protein in sports food. Additives plus products as a part of which there are substances, necessary for collagen synthesis, help with the following:
- strengthen bones and joints;
- does sheaves and sinews more elastic and extensible;
- do not allow to become thinner to cartilaginous tissues;
- considerably reduce risk of injuries.
Whether you know? In a day the vertebras, cartilages and joints because of weight of a body clench therefore in the morning when you only woke up, your growth is 1 cm more, than at the end of the day.
Synthesis of collagen is a difficult and long process. At a lack of substance of fabric are more subject to injuries, and injuries (dislocations, stretchings, cuts) too long heal. It is desirable to know how to fill a stock in what dosages to accept the additives helping with it.
In order that the organism normally worked and also as prevention, in day to accept 2–3 g enough. Such quantity will be enough for elasticity and elasticity of all connecting systems of an organism and maintenance of his youth.
To the people who are actively playing sports, especially power types, it is necessary to increase a daily dose to 6 g. At the same time the healthy nutrition and the list of the products giving elements, necessary for protein synthesis, matters.
At injuries or diseases of joints, cartilages and other connecting fabrics (osteochondrosis, osteoarthrosis) the dose of collagen increases to 10 g a day. Reception breaks on several times a day.
The gelatin received from agar-agar (seaweed) or pectin (fruit polysaccharide) is not the solution of problems, it is not collagen. Besides, in fruit jelly, jelly candies or the jelly there are a lot of dopolnitel: emulsifiers, sweeteners, flavoring additives and fragrances. It is, you see, not the most useful product. The gelatin which is turning out when cooking meat broth or jelly is a collagen, but as it was already told, badly acquired.
Specialized additives on the basis of the hydrolyzed protein easily are acquired and are the simplest decision for replenishment of reserves of important substance. Additives of collagen release in capsules, drinks, powders for health of joints and ligaments.
Intake of collagen in the form of proteinaceous products is better acquired by an organism in the morning. To intake of additives there are no special temporary requirements. For sport
In sports food the standard daily rate of additives is distributed on several receptions during the day. Sports doctors appoint complex administration of drugs — a hydrolyzate and a protein. Thus, sheaves become stronger more effectively, muscle bulk is built up.
- degree of power loadings;
- presence of injuries;
- sprain;
- presence of pain in joints.
For treatment of injuries or diseases of connecting fabrics make a complex: additives plus diet. Intake of collagen for joints and a backbone is carried out by courses lasting from 14 up to 30 days, if necessary courses are repeated. At each form of medicine the dosage, it is necessary to follow the instruction and instructions of the doctor. The most part of additives is accepted during meal with a large amount of water, disposable. At dermatological diseases use gel, rubbing it in skin before full absorption.
Side effects can arise because of an allergy to components of medicine, an error in dosages or on not certified means. List of possible reactions:
- small tortoiseshell;
- pressure decline;
- nausea and vomiting;
- lock;
- unpleasant smell from a mouth;
- the increased heartbeat.
There are no contraindications per se, there can be an allergy to components of additives.
It is important! Before accepting collagen for joints and ligaments, consult with the doctor, independent treatment can do much harm to your health.
For prevention of the diseases connected with the shortage of protein, and extension of youth of the joints and skin it is desirable to eat properly. In food there are substances participating in synthesis of protein and stimulating an organism on development of own stocks. For education and synthesis of collagen the organism needs the following elements:
- zinc — seafood, hazelnut, milk, eggs;
- silicon — grain, bran, cabbage, pumpkin, tomatoes;
- magnesium — soy, rice, oat flakes, bran wheat, white beans;
- copper — grain, pasta from firm grades of wheat, cod liver, beef liver;
- sulfur — beef, sea fish, grain, bean;
- iron — apples, bean, a liver and kidneys, seafood, a fig.
- And — pumpkin, spinach, carrots, butter, an apricot, yolks of eggs;
- group B — grain, cereals, the majority of vegetables and fruit;
- E — a liver, eggs, bean, nuts, broccoli, sweet cherry, vegetable oils;
- With — cabbage, paprika, currant, a citrus, bilberry;
- F is cod-liver oil, avocado, corn oil, blackcurrant, peanut;
- D — dairy products, sea fish.
- mutton;
- beef;
- chicken;
- turkey;
- duck;
- pork;
- rabbit flesh.
Correctly organized diet is, perhaps, the best prevention for maintenance of a reserve of collagen in an organism. This element is responsible not only for the fortress of bones and joints, but also for our appearance. The healthy and young type of skin, nails and hair in many respects depends on it.