Collagen is the main structural protein found in the human body, which plays a key role in many tissues. It constitutes about 30% of the total protein mass in the body and is the basic building block of skin, tendons, bones, cartilage and blood vessels.
The main functions of collagen
Strengthening the structure of tissues: Collagen acts as a “scaffolding” that gives strength and elasticity to the skin, cartilage, bones and muscles. It is responsible for elasticity and resistance to mechanical damage in many tissues.
Skin elasticity and firmness: Collagen is responsible for the smoothness, firmness and elasticity of the skin. With age, collagen production decreases, which leads to wrinkles, loss of firmness and dry skin.
Protection of internal organs: Collagen is a protective layer for organs such as the kidneys, liver, heart, which are surrounded by tissues made of collagen.
Regeneration and wound healing: In the case of tissue damage, collagen supports the repair processes and accelerates wound healing. It takes part in the formation of new tissue, which is necessary during wound healing and scarring.
Support for joints and tendons: Type II collagen is found mainly in cartilage, providing them with adequate elasticity and resistance to abrasion. It affects the condition of joints, reducing friction and helping to cushion them.
Blood vessel structure: Collagen is an important component of blood vessel walls, which affects their elasticity and strength. It ensures proper blood flow and protects the circulatory system from damage.
Strengthening hair and nails: Collagen affects the structure of hair and nails, making them stronger, healthier and more resistant to damage.
Types of Collagen
Type I: Skin, bones, hair, nails – elasticity and firmness.
Occurrence: Mainly in skin, tendons, bones, teeth and scar tissue.
Functions: Makes up over 90% of the total collagen content in the body, being the most common type. It is responsible for the strength, elasticity and firmness of the skin. It is crucial for the health and structure of hair, nails and bones.
Type II: Joint cartilage – health and strength of joints.
Occurrence: Found mainly in joint cartilage and in the vitreous body of the eye.
Functions: Responsible for the elasticity and strength of cartilage, allowing smooth joint movements. Thanks to the presence of type II collagen, cartilage is more resistant to abrasion and shock. It is important for the health of joints and the musculoskeletal system, which makes it widely used in supplements supporting joint mobility and regeneration.
Type III: Blood vessels, internal organs, connective tissue – elasticity and support of organs.
Occurrence: Found in skin, blood vessel walls, connective tissue of internal organs and in reticular tissue (bone marrow, spleen).
Functions: Provides elasticity and strength to tissues, supporting the functioning of blood vessels and internal organs. Often occurs together with type I collagen, supporting the condition of skin and the structure of other tissues.
Fish Collagen vs. Bovine Collagen
Fish collagen and bovine collagen differ in source, structure, absorption, and application. Here is a table showing these differences:
| Characteristic | Fish Collagen | Bovine Collagen |
|---|---|---|
| Source | Fish skin and scales | Skin, bones, connective tissue of beef |
| Collagen type | Mainly collagen type I | Collagen type I and III |
| Particle size | Smaller | Bigger |
| Absorbability | Better (easier to digest due to small particles) | Slower, larger particles |
| Smell | Often noticeable fishy odor | Less intense, neutral |
| Destiny | Mainly cosmetics, skin care, skin elasticity | Strengthening of joints, bones, general tissue regeneration |
| Price | Usually more expensive | Cheaper than fish collagen |
| Solubility | Very good | Good |
| Durability of effects | More effective on skin, hair, nails | Better for joints and tendons |
Fish collagen is more digestible and effective for skin health, while beef collagen is more supportive of joints and bones, and is also cheaper and less intense in taste. The choice between them depends on individual health needs and preferences.