Bovine protein, particularly in the form of collagen (often labeled as "bovine collagen" or "hydrolyzed bovine collagen"), is widely used to support joint health. The primary scientific rationale stems from the presence of specific amino acids in collagen, such as glycine, proline, and hydroxyproline, which are critical for the synthesis and maintenance of cartilage and connective tissues in the body.

Several human clinical studies have investigated the effects of bovine-sourced collagen supplements on joint health, especially in populations with osteoarthritis or joint pain. A 2012 randomized controlled trial published in the journal Current Medical Research and Opinion found that daily supplementation with hydrolyzed collagen improved joint pain in athletes. Another systematic review (2016, Journal of Arthritis) concluded that collagen hydrolysate supplementation led to improvements in joint comfort and function, though it noted that larger, longer-term studies would further clarify the magnitude of benefit.

The proposed mechanism is that orally consumed collagen peptides are absorbed and accumulate in cartilage, stimulating the synthesis of extracellular matrix components and reducing inflammation. While not all studies are uniformly positive, the overall body of evidence supports a moderate beneficial effect, particularly for individuals with mild joint discomfort or osteoarthritis.

In summary, the use of bovine protein (collagen) for joint support is backed by a growing body of scientific research, justifying its inclusion in supplements targeting joint health.