Verification: 4be9416e028d9b48 VIKI | COLLOZINE COLLAGEN
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COLLOZINE
WIKI

We turn the words related to collagen into something we can understand in simple descriptions

Amino acid
Basic building block of a protein

Amino acid sequence
The amino acid order or sequence within a protein chain

Anion surfactant
Surface-active substances containing one or more functional anion-active groups

Carbohydrates

Carbohydrates are a type of macronutrient found in many foods and beverages. Most carbs occur naturally in plant-based foods, such as grains

Crossheat

A safe and efficient physical sterilization process

Dispersion
System comprising a continuous phase and one or more finely distributed discontinuous phases

Elastin
Component of animal connective tissue. Elastin maintains the elasticity of skin, tendons and ligaments subsequent to minor deformation

Enzyme stabilisers
Short-chained proteins that prolong the effectiveness of enzymes

Essential amino acids
Amino acids not synthesised by the body but required for life. These amino acids must be ingested with food

Hydrolysate
A reaction product obtained when a compound is cleaved through the effect of water. Protein hydrolysates occur subsequent to thermal, chemical or enzymatic degradation. During the reaction, large molecules are decomposed into soluble proteins, peptides and amino acids

Low GI

The Glycemic Index (Gi) is a tool that measures how carbohydrates affect blood glucose levels. It then ranks the quality of carbohydrates based on this score.High GI carbohydrates cause blood sugar levels to spike and then crash, whereas low GI foods are digested and absorbed more slowly. 

Hydroxyproline
An amino acid present only in collagenous protein

Mixbase

A stabilization process that ensures the stability and reliability of each batch product

Mouthfeeling
A complex sensory impression obtained when eating. The sensory aspects are based on hardness, elasticity, toughness, viscosity and other properties of food as sensed by the lips, teeth, tongue and the oral cavity

Nutritional physiology
The science of the influence of nutrition and foodstuffs on the natural processes of the body

Osteoporosis
A bone disease characterized by a decrease in bone mineral density and appearance of small holes in bones due to loss of minerals

Osteoarthritis

Osteoarthritis (OA) is a condition that affects the whole joint including bone, cartilage, ligaments and muscles. Although often described as ‘wear and tear’, OA is now thought to be the result of a joint working extra hard to repair itself.

Puretex

A purification process. Based on the process of analyzing the characteristics of the different components in the raw material and then taking an effective process to remove them, retaining only the required components

Skeletal proteins
Skeletal proteins, also known as scleroproteins are those proteins providing a support function within the body. They are insoluble in water and possess a fibrous structure. These proteins include e.g. keratin that occurs in hair and nails, the elastins and the collagens that occur in support and connective tissue, skin, bone and cartilage

Wrinkles

Elastin and collagen fibres give the skin suppleness and strength. The numbers of these fibres in the skin are reduced as we age, causing wrinkles. 

Targetcut

Through the combination of different enzyme preparations, large molecules of collagen are turned into small molecule collagen peptides

Triple helix
Basic structure of collagen consisting of 3 protein chains. These often possess somewhat different amino acid sequences. Collagen e.g. comprises one type I, two type *1s and one type *2, each of which consist of about 1,000 amino acids

Tryptophan

Tryptophan is an essential amino acid that cannot be produced by the human body and must be obtained through your diet, primarily from animal or plant based protein sources. Collagen is missing Tryptophan 

Type III collagen

Type III collagen can be found in skin, ligaments, blood vessels, and joints. it promotes skin health and elasticity. type III collagen content in the skin decreases more drastically than type 1 does. It might be more of a "contributing factor" to skin aging and all the visible symptoms that come along with it – including hyperpigmentation, wrinkles, fine lines, and sagging.

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