The collagen is a protein found in 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 the cells, several series of amino acids are joined to form polypeptide chains, which in turn are linked by intramolecular hydrogen bonds. These strings are made up of wisteria, lysine, proline and other substances. Various assembly and synthesis phases finally allow the creation of collagen.
When the synthesis collagen is defective, various health disorders can occur, such as Ullrich congenital muscular dystrophy and the imperfect osteogenesis. It is important to emphasize that the structures formed with the collagen fibers make it possible to resist tensile forces.
Given the functions that collagen performs in our organism, some call it informally “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, as plants cannot. On the other hand, the consumption of certain vegetables and substances of natural origin can stimulate your production, something 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 such as collard greens, cabbage, endive, cabbage, spinach, eggplant, and cauliflower;
* food with amino acids, rich in proline and lysine, two substances that we find 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. 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 collagen production. The drink Soy is one of the most outstanding examples of this group.
There are different types of collagen according to their molecular composition: from the type I collagen until the type XXI collagen. The presence of these collagens is spread over different areas of the body.
It should be noted that with collagen the jelly. This semi-solid consistency product at room temperature is produced with collagen obtained from connective tissue. Collagen is boiled in Water and then, as it cools, it acquires the typical consistency of gelatin.
Due to its high protein value, gelatin is a food that is recommended in many subsistence allowance. The dessert jelly, flavored and flavored with fruit, it is popular in many countries.