Compared with other health products, bovine bone Collagen Peptide can quickly supplement the protein needed by the body, and it can also protect the joints. Taking collagen peptides can play its role in replenishing and replacing. This product is more suitable. middle-aged and elderly groups.
Bovine (beef) Collagen peptide is a type 1 and 3 collagen product sourced from cow hides. It is relatively inexpensive and is typically used to improve gut and joint health. Marine (fish) collagen is made from fish skin and scales and contains primarily type 1 collagen. Marine Fish collagen peptide has high bioavailability, is sustainably produced, and in clinical studies has been shown to help reduce wrinkle depth and increase skin moisture levels.
Bovine collagen peptides, a kind of collagen peptides, which are made from cow cartilage or skin and obtained through advanced directional biological enzyme digestion technology, which is rich in a variety of Amino Acid. Its molecular weight <3000, easy to be absorbed and dissolved. Its instant solubility makes it easy to be used as Food Additives in functional food and drink, health nutrition or cosmetics and other fields, safe and no pollution.
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| | White or light yellow powder |
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Function
1. Bovine collagen can make bones hard and flexible, not loose fragil, treat arthritis and pain.
2. Bovine collagen can promote muscle cell connection and make it flexible and gloss, activates muscles.
3. Bovine collagen can protect and strengthen viscera.
4. Bovine collagen protect the skin, prevent the damage caused by exposure to the sun and moisturize the skin, prevent skin aging and eliminate wrinkles, age spots, black spots and etc.
5. Bovine collagen can improve immune, inhibit cancer cells, activate cells function, hemostasis.
1. Used in cosmetics to replenish collagen lost in tissues, prevent aging and reduce stains.
2. Used for health food, such as dairy products, milk powder, calcium tablets, sports food, sports drinks to protect joints and Improve immunity.
3. Used for food additives, in common foods to improve the nutritional structure and product quality of food and aid digestion.
4. Used in medicine and health care products to lower blood pressure and eliminate thrombosis. Prevent senile osteoporosis, health care stomach, liver.
