Collagen or collagen peptides is a protein naturally produced by the body and found in large quantities (about 80%) in various connective tissues such as the dermis, muscles, tendons, cartilage, and even in bones.

Unlike other proteins, the structure of collagen is triple helix, which is the characteristic shape of collagen. It is this structure that gives collagen its unique strength and stability, allowing it to fulfill its supportive and structural role in the connective tissues of the body.

This structure is defined by the amino acids that make up collagen.

The triple helix structure of collagen is extremely important because it gives collagen its unique characteristics essential to its role in the body:

• Strength and Stability: Gives its ability to withstand high mechanical stresses without easily deforming or breaking.

• Structural support: allows them to fulfill their functions of support, maintenance and protection in the body.
• Cross-links: formed by specific amino acids, they strengthen the overall structure of collagen.
• Cellular interactions: Cells in the body attach to collagen fibers via specific receptors. It thus contributes to biological processes such as tissue growth, regeneration and repair.

In summary, collagen is not a protein like any other. This is why it is essential from the age of 25 to feel beautiful and well.

Amino acids are the building blocks of proteins. There are 20 amino acids.

Collagen is composed of three main amino acids: glycine (33%), proline (13%) and hydroxyproline (13%) which gives it its specificities:

• Glycine: it helps form strong bonds between collagen chains, which gives connective tissue its strength and flexibility.
• Proline: it contributes to the stability of the helix structure which reinforces its resistance.
• Hydroxyproline: it strengthens the overall structure of collagen. These bonds are important for the stability and durability of connective tissues.

It is the amino acid composition that differs in the different types of collagen.

There are at least 28 different types of collagen identified to date. Each type of collagen has a specific amino acid structure and distribution in the body, allowing it to perform distinct functions. The main ones are:

• Type I collagen: It is most abundant in the human body and is found in the skin, tendons, bones and ligaments.

Type I collagen makes up nearly 90% of the body's collagen.

• Type II collagen: It is mainly found in the cartilage, which covers the ends of the bones.
• Type III collagen: It is present in blood vessels, organ walls and plays a role in the structure of connective tissues.

Each type of collagen therefore has an amino acid profile which will be preponderant in certain parts of the body. How the body uses it is another story.

When you consume collagen, whether type I or type II, it is broken down into amino acids. Its breakdown occurs during its digestion and metabolism in the body.

These amino acids are then absorbed into the bloodstream and distributed throughout the body, where they can be used to synthesize new proteins, including collagen.

Type I collagen is mainly present in tendons, bones or skin and type II in cartilage. However, it is not possible to say with certainty that type II collagen will specifically go into cartilage and that type I collagen will specifically go into bone.

Indeed, when amino acids from collagen are reused in the synthesis of new proteins, their distribution and incorporation depends on the needs of the body at that time, it will depend on many factors and this can vary from person to person. 'other.

A tendon is a fibrous structure that connects a muscle to a bone. It is composed of collagen fibers, aligned in parallel, which gives them great tensile strength.

Muscles are made up of muscle fibers that are made up of protein. They also contain a significant amount of connective tissue, made up of collagen. Collagen in muscles helps maintain the structure and cohesion of muscle tissue and by connecting them to tendons and bones.

Thus, both tendons, joints and muscles contain type I collagen in their composition, which gives them the resistance and stability necessary for their respective functions.

Making collagen requires sourcing high-quality raw materials, such as fish skin or beef connective tissue. They are selected for their richness in collagen.

These raw materials are subjected to a hydrolysis process. This is a natural process that makes collagen more absorbable by our body. The collagen chains are cut into small pieces called collagen peptides, by enzymes.

During this step, specific enzymes or combinations of enzymes are used to break down the long chains of collagen into smaller amino acid-rich peptides called collagen peptides.