The collagen is a protein found in the bones, cartilage and connective tissue. Secreted by certain cells and present in all animals, collagen allows the development of fibers.
The collagen formation process begins when, inside cells, several series of amino acids are joined to form polypeptide chains, which in turn are linked by intramolecular hydrogen bonds. These chains are made up of glycine, lysine, proline, and other substances. Various assembly and synthesis phases finally allow the creation of collagen.
When collagen synthesis is defective, a variety of health disorders can occur, such as Ullrich’s congenital muscular dystrophy and osteogenesis imperfecta. It is important to note that the structures formed with the collagen fibers allow to resist tensile forces.
Given the functions that collagen performs in our body, some informally call it “the glue of our body.” But it is a protein that does much more than provide resistance to tissues, since it also helps to make them more elastic, to filter certain substances and to hold all their parts.
As mentioned in the first paragraph, collagen is a protein that can be synthesized by animal organisms; we must add, however, that this occurs exclusively in this realm, since plants cannot. On the other hand, the consumption of certain vegetables and substances of natural origin can stimulate their production, something that millions of people do every day in search of a more youthful appearance.
Precisely, a diet in which certain components abound can promote the production of collagen by our body, and in this group we find the following:
* foods high in vitamin C, such as lemon, orange, pineapple, grapefruit, mango, melon and kiwi, as well as certain vegetables such as cabbage and Brussels sprouts;
* vegetables like collard greens, cabbage, endive, cabbage, spinach, eggplant and cauliflower;
* foods with amino acids, rich in proline and lysine, two substances found in oily fish, lean meats, egg whites and milk;
* red fruits, since their lycopene content has an antioxidant action and collaborates with the generation of collagen. This group includes tomatoes, beets, bell peppers, strawberries, raspberries, cherries, and watermelon;
* nuts, which have many benefits apart from this one. It is recommended to eat pine nuts, walnuts, hazelnuts, chestnuts, cashews, pumpkin seeds, pistachios, almonds and sunflower seeds;
* vegetable oil from seeds (either soy or sunflower), green leafy vegetables, shellfish and oily fish, among other foods with polyunsaturated fatty acids;
* foods that contain genistein, another of the substances capable of stimulating the production of collagen. The beverage soybean is one of the most prominent examples of this group.
According to DigoPaul, different types of collagen according to their molecular composition: from collagen type I to collagen type XXI. The presence of these collagens is spread over different areas of the body.
It should be noted that gelatin is made with collagen. This semi-solid product at room temperature is produced with collagen obtained from connective tissue. Collagen is boiled in water and then, upon cooling, acquires the typical consistency of gelatin.
Due to its high protein value, gelatin is a food that is recommended in many diets. The gelatin desserts, flavored and flavored with fruits, is popular in many countries.
