Gelatin, often associated with simple desserts and low-calorie diets, acquired a new value thanks to its collagen contribution and its effects on various functions of the body.
Research from institutions like Harvard University are highlights the ability of this food to stimulate the production of collagen, an essential protein in the structure of skin, bones and connective tissue.
Collagen makes up about 30% of the body’s proteins. Its presence helps maintain skin strength, muscle resistance, tendon stability and joint flexibility.
Over time, the production of this protein decreases, which promotes the appearance of wrinkles, bone fragility, loss of muscle mass and joint problems.
With growing interest in preventative nutrition, gelatin is emerging as a natural and accessible resource for those seeking to improve their health through nutrition.
Its composition favors the recovery and maintenance of collagen in the bodymaking it a functional supplement within a balanced diet.
Harvard specialists highlight the ability of gelatin to stimulate collagen synthesis and improve skin elasticity. This property becomes relevant due to the natural decline of this protein with age and other environmental factors.
This version provides between eight and nine grams of protein per 10 grams of product.
It is particularly rich in Glycine and proline, essential amino acids for collagen formation. It contains no fat or sugar and provides between 35 and 40 calories per serving.
There are several practices that favor the use of this food:
By Jose Guerrero
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