Collagen

Table of Contents

Other names

Hydrolyzed Collagen
Collagen Peptides
Type I, II, III Collagen
Marine Collagen
Bovine Collagen

Synopsis

Collagen is the most abundant structural protein in the human body, making up approximately 30% of total protein mass. It is a major component of connective tissues, including skin, cartilage, bones, tendons, ligaments, and blood vessels, where it provides strength, elasticity, and structural integrity. There are at least 28 known types of collagen, but Types I, II, and III are the most commonly studied in supplements and medicine. Type I is found in skin and bones, Type II in cartilage, and Type III in skin, organs, and blood vessels.

Collagen is made up of amino acids—primarily glycine, proline, and hydroxyproline—which form triple-helix structures that create tough, fibrous networks. As we age, natural collagen production declines, leading to wrinkles, joint discomfort, thinning skin, and slower wound healing. Collagen supplementation, especially in hydrolyzed (collagen peptides) or undenatured forms, has been shown to support skin elasticity, joint function, bone density, and muscle mass.

Modern studies suggest collagen can help:

  • Reduce wrinkles and improve skin hydration
  • Support cartilage repair and reduce joint pain in conditions like osteoarthritis
  • Promote bone mineral density
  • Enhance lean muscle retention, especially when combined with resistance training
  • Accelerate wound healing and tissue regeneration

Sources of collagen supplements include bovine (cow), porcine (pig), marine (fish), and chicken connective tissues. Marine collagen, often Type I, is particularly valued for its bioavailability, while Type II collagen from chicken sternum is used for joint-specific formulas.

Historical Use
Though collagen as a specific compound was not scientifically understood until the 20th century, its health benefits were long recognized in traditional medicine systems through the consumption of collagen-rich foods. In Traditional Chinese Medicine, collagen-containing preparations like bone broth, pig’s feet, and fish skin were used to strengthen the kidneys, nourish the skin, and build “essence” or jing, associated with longevity and vitality.

In Ayurveda, similar preparations using animal cartilage, bone marrow, and gelatinous meat broths were used to support joint lubrication, reproductive strength, and resilience against aging. These foods were often included in recovery diets for the sick and elderly, aiming to rebuild lost tissues and restore vitality.

In European folk medicine, bone broth, aspic, and gelatin-rich meats were traditional remedies for joint pain, gut healing, and general convalescence. These foods were considered strengthening and were often used in postpartum or post-illness care.

The scientific isolation and characterization of collagen began in the 1930s and 1940s, with the discovery of its structural role in connective tissue and the importance of vitamin C in collagen synthesis. Modern hydrolyzed collagen supplements, which are easier to digest and absorb, became popular in the late 20th and early 21st centuries.

Today, collagen is a widely used functional ingredient in supplements, beverages, skincare products, and sports nutrition, appreciated for its evidence-backed support of skin health, mobility, and healthy aging.

Uses: Health Conditions

Aging (prevention) (Traditional)
Fingernails (weak or brittle) (Traditional)
Hair (loss or thinning) (Traditional)
Hair Care (general) (Traditional)
Hernias (Traditional)
Injuries (Traditional)
Knees (weak) (Traditional)
Ligaments (torn or injured) (Traditional)
Spinal Disks (Traditional)
Sprains (Traditional)
Stretch Marks (Traditional)
Tendonitis (Traditional)

Body Systems

Structural System (Science)
Joints (Science)
Nails (Traditional)
Nerves (Traditional)
Skeletal System (Bones) (Science)
Skin (Science)