With the rise in popularity of collagen over the last few years, more people are inquiring about supplementation. As a clinician, it’s essential to keep an open mind, while assessing the evidence and providing proper guidance.
While we understand collagen supplementation may not be for everyone, this is definitely a supplement you’ll want to keep your eye on. It has a unique amino acid profile rich in glycine, proline and the modified amino acid hydroxyproline, providing a more concentrated source than other dietary proteins.
There’s a growing body of literature supporting the use of collagen peptides among athletes, aging individuals and those recovering from injuries. Preclinical and clinical studies show that supplementation may support skin1, nail2, bone and joint3,4,5 health. Early adopters in the healthcare field are already recommending collagen as a supplementary protein source for patients with increased protein requirements that have severe dietary allergies or restrictions.
With a growing number of our patients and clients using collagen, it’s important to keep in mind that not all collagen supplements are created equally. The type of collagen and how it’s sourced matters. Orgain’s Collagen Peptides are derived from bovine collagen, sourced from grass-fed, New Zealand cattle, providing type I and type III collagen. Together, types I and III constitute more then 90 percent of the collagen found in the body. They are composed of amino acids which support growth, maintenance and repair of the body. Because collagen powder can be easily incorporated into various foods and beverages, Orgain Collagen Peptides provides a convenient way to ensure adequate intake of these amino acids.
Consider trying it yourself and experience why Orgain’s Collagen Peptides have been praised by WebMD and other leading health and lifestyle magazines including Women’s Health, Shape and INStyle.
1. Proksch E et al. Skin Pharmacol Physiol. 2014;27:47–55.
2. Hexsel D et al. J Cosmet Dermatol. 2017;1–7.
3. Zdzieblik D et al. Appl Physiol Nutr Metab. 2017;42(6):588-595.
4. Benito-Ruiz P et al. Int J Food Sci Nutr. 2009;60 Suppl 2:99-113.
5. Benito-Ruiz P et al. Int J Food Sci Nutr. 2009;60 Suppl 2:99-113.