Scientific studies

Referenses:

1. Iwai, K., Hasegawa, T., Taguchi, Y.et al.. 2005. Identification of food-derived collagen peptides in human blood after oral ingestion of gelatin hydrolysates. Journal of agricultural and food chemistry, 53: 6531-6536.

2. Postlethwaite, A.E., Seyer, J.M., and Kang, A.H. 1978. Chemotactic attraction of human fi broblasts to type I, II, and II collagens and collagen-derived peptides. Proceedings of the National Academy of Sciences of the United States of America. 75(2): 871-875.

3. Minaguchi, J., Koyama, Y-I., Meguri, N., et. al. 2005. Effects of ingestion of collagen peptide on collagen fibrils and glycosaminoglycans. Journal of nutritional science and vitaminology 51:169-174.

4. Matsuda, N., Koyama, Y-I., Hosaka, Y., et. al. 2006. Effects of ingestion of collagen peptide on collagen fibrils and glycosaminoglycans in the dermis. Journal of nutritional science and vitaminology. 52: 211-215.

5. Matsumoto, H., Ohara, H., Ito, K., Nakamura, Y. and Takahashi, S. 2006. Clinical effects of fish type I collagen hydrolysate on skin properties. ITE Letters on new technologies and medicine, 7(4):386-390.

6. Sumida, E., Hirota, A., Kuwaba, K., et. al. 2004. The effect of oral ingestion of collagen peptide on skin hydration and biochemical data of blood. Journal of nutritional food, 7(3): 45-52.

7. Morganti, P., Randazzo, S.D. and Bruno, C. 1988. Oral treatment of skin dryness. Cosmetics and Toiletries, 103: 77-80.

8. Asserin, Jérome, et al. “The effect of oral collagen peptide supplementation on skin moisture and the dermal collagen network: evidence from an ex vivo model and randomized, placebo‐controlled clinical trials.” Journal of cosmetic dermatology 14.4 (2015): 291-301.

9. BT innsikt, Profesjonelle proteiner: http://innsikt.bt.no/profesjonelle-proteiner/ Schrieber, R., Gareis, H. (2007) Gelatine Handbook: Theory and Industrial Practice. Wiley-VCH, Weinheim, 347 pp.

10. EFSA, vitamin C claims: http://ec.europa.eu/food/safety/labelling_nutritio... Flaschmajer, R., MacDonald, ED., Perlish, JS., Brugeson, RE., Fisher, LW. (1990) Dermal collagen fibrils are hybrids of type I and type III collagen molecules. Journal of Structural Biology 105(1-3), 162–169.

11. Marcus, R., Feldman, D., Kelsey, J. (eds) (1996) Osteoporosis. Academic, New York

Proksch, E., et al. “Oral intake of specific bioactive collagen peptides reduces skin wrinkles and increases dermal matrix synthesis.” Skin pharmacology and physiology 27.3 (2014): 113-119.

12. Schunck, M., & Oesser, S. (2013). Specific collagen peptides benefit the biosynthesis of matrix molecules of tendons and ligaments. Journal of the International Society of Sports Nutrition, 10(Suppl 1), P23.

13. Sibilla, S., Godfrey, M., Brewer, S., Budh-Raja, A., Genovese, L. (2015). An overview of the beneficial effects of hydrolysed collagen as a neutraceutical on skin properties: scientific background and clinical studies. The Open Nutraceutical Journal 8, 29-42.

14. Yamada, Shizuka, et al. “Effects of fish collagen peptides on collagen post-translational modifications and mineralization in an osteoblastic cell culture system.” Dental materials journal 32.1 (2013): 88-95.

15. Zdzieblik, Denise, et al. «Collagen peptide supplementation in combination with resistance training improves body composition and increases muscle strength in elderly sarcopenic men: a randomised controlled trial.» British Journal of Nutrition 114.08 (2015): 1237-1245.

Health claims

»Collagen helps maintain healthy and moving joints.
»Collagen helps maintain normal connective tissue.
»Helps maintain the body's own collagen formation in the skin and helps to improve the structure of the skin and counteract wrinkles and soft skin.
»Collagen deficiency can cause muscle aches and joint problems.

We recommend a daily intake of 1-2 tablespoons (5-10 g) the first / month. Then 1 tablespoon daily. The product is made in Norway of fish skins (wild caught, Norwegian cod). Neutral taste. Use Collagen Premium + powder daily as part of a versatile diet and a healthy lifestyle.

Nutrition /100g:

Energy, calculated 1593 kj / 381 kcal, Protein 99,6g, Carbohydrates 0.2g, Sugars 0.2g, Fats 0.00g, Salt 0.00g