Gelatin is a mix of peptides and proteins produced by partial hydrolysis of animal collagen being considered an irreversible form of hydrolyzed collagen.1 Collagen is a protein drawn up by fibroblastsand is the main component of connective tissue which is present in bones, tendons, ligaments and joint cartilage.2 The gelatin contains 18 different amino acids.Nine of them are essential, i.e. vital, and are not produced by the body.3
GLUTEN-FREE. Ministry of Health warning: There is no scientific evidence that this food prevents, treats or cures illnesses.M.S.: 4.8697.0024.
References: 1. Ward, A.G.; Courts, A. (1977). The Science and Technology of Gelatin. New York: Academic Press. ISBN 0-12-735050-0. 2. BEUKER F. Gelatin in sport? Fitness Management International, 1998. 3. BEUKER, F. Gelatina: Substância benéfica como “Bodybuilder”. Institut für Sportwissenschaften/Bereich Sportmedizin der Heinrich Heyne – Universitat.
Colagen is a protein of which benefits are directly associated with skin beauty.1 All protein is formed by a chain of amino acids combined among themselves. There are a total of about 27 types, in that nine of these are classified as essential since they are not produced by the organism and must be obtained from food intake.2 The hydrolyzed form of collagen is a result of the breakdown of protein which increases the bioavailability of amino acids and makes absorption by the organism easier.3
References: 1- Couto JPA,Nicolau RA. Estudo do envelhecimento da derme e epiderme. Revisão bibliográfica. São Paulo. 2007. 2- Silva SV. Mineralização biomédica in vitro de matrizes de colágeno aniônico: modelo de biomineralização. 115 f. Tese (Doutorado) Instituto de Química de São Carlos, Universidade de São Paulo, São Carlos, 2005. 3- Rodrigues V. Análises dos efeitos do colágeno bovino e derivados na proliferação celular e biossíntese de colágeno em fibroblastos humanos. 2009.