The research behind Relivo's high-quality collagen

Intro

When we at Relivo evaluated collagen manufacturers, we set high standards. The product would be efficient, safe, sustainable, scientifically-backed and come from a producer with uncompromising quality control.

The election fell on Seagarden AS, a Norwegian company that has been working on marine bioactive nutrition for decades — a which has developed some of the most effective and well-documented collagen peptides on the market.

In this article, we explain why Seagarden's collagen is one of the absolute best options in the world — and why it's at the core of Relivo's recipe.

What is collagen and why does it matter?

Collagen is the body's most abundant protein and a vital building block of skin, joints, skeleton, cartilage, tendons, blood vessels and intestinal walls.

It makes up 25-35% of all the body's protein mass. When we age or are exposed to stress, inflammation, hard exercise or poor diet, collagen breaks down faster than the body can produce new.

O resultado? Wrinkles, stiffness, reduced recovery, increased injury risk and worsening stomach health.

Supplying hydrolyzed collagen can help the body stimulate new collagen formation where it is needed — but only if it is of the right type and quality.

Seagarden's cold water collagen — what makes it unique?

Seagarden manufactures collagen peptides from wild-caught cold-water fish from the Norwegian Sea. This type of collagen (mainly type I) has:

• A unique amino acid profile with high levels of glycine, proline and hydroxyproline — key components of the body's own collagen synthesis
• Low molecular weight (0.3—8 kDa) which increases bioavailability (Sibilla et al., 2015)
• Enzymatic hydrolysis, meaning the collagen is broken down with natural enzymes -- not chemicals
• High water solubility and solid absorption (Iwai et al., 2005)
• Better taste and smell compared to bovine and porcine collagen
• High ethical and environmental sustainability — extracted from fish cleaning, not from industrial animal husbandry

Origin of clean, northern waters

Seagarden's fish collagen is derived from Wild caught fish in the North East Atlantic, in an area that includes Greenland Sea, Norwegian Sea and Barents Sea, including surrounding waters Svalbard, Jan Mayen and Bjørnøya.

This area, as you can see on the map, is characterized by:

• Extremely clean and cold water, free from industrial influences
• Naturally slow-growing fish stocks which provides a high density and quality collagen
• Fishing that takes place under strict regulation and traceability, often in collaboration with MSC certified fisheries

Fact that collagen comes from these particular Arctic and sub-Arctic oceans is crucial — it not only provides a clean and sustainable raw material, but also unique bioactive properties thanks to special amino acid profile of cold-water fish.

Absorption and biological effect

Para un supplementación de collagenamiento oral a ser ejectivo, debe ser abradable a la corpo e reachta la tecnologia. Seagarden's collagen fulfills this by its low molecular weight and high hydroxyproline concentration. Studies show that:

• Collagen peptides absorbed through the intestine, reaches the bloodstream and accumulating in tissues such as joints, skin and bones (Oesser et al., 1999; Ohara et al., 2007)
• Thee Stimulates fibroblasts — the body's collagen-producing cells — to produce more collagen (Postlethwaite et al., 1978)
• Thee inhibits degrading enzymes which otherwise breaks down the body's collagen (Zague et al., 2011

Clinically proven benefits for the skin

Seagarden's fish collagen has been studied for its effect on skin texture, moisture and firmness. Resultados:

• Increased skin moisture by 12% after 8 weeks of daily intake (Asserin et al., 2015)
• Reduced wrinkle depth and increased skin elasticity (Proksch et al., 2014)
• Increased dermal collagen density and improved collagen structure (Zague et al., 2008)
• Preventing skin aging by decreased activity of MMP-2 (enzyme that breaks down collagen)

Support for joints, tendons and muscles

Collagen is the main component of the body's tendons, ligaments and cartilage. Seagarden peptides contribute to:

• Strengthened connective tissue and reduced injury risk (Schunck & Oesser, 2013)
• Increased muscle mass and strength in the elderly in combination with exercise — better than other protein sources (Zdzieblik et al., 2015)
• Improved recovery during physical activity

Improved bone density and bone health

Type I collagen is essential for bone structure and mineralization. Seagarden's fish collagen is a sample of:

• Increase bone density and bone mineralization in animal models (Wu et al., 2004)
• Activate Collagen-Producing Genes in bone cells (Yamada et al., 2013)
• Improving the structure of the bone matrix through higher collagen quality

Also effective when used topically

In addition to oral consumption, Seagarden peptides can be used in skin care. They:

• Binds moisture to the skin and creates a protective film (Chai et al., 2010)
• Improves skin feel and texture
• Protects hair during bleaching and styling (Mintz et al., 1991)

Safety, purity and durability

Seagarden's collagen is:

• GRAS (Generally Recognized as Safe) by FDA
• Approved by WHO and the EU as a food ingredient
• Produced in accordance with EU food safety standards
• Free from antibiotics, hormones and mammalian disease-transmitting risks
• En résultat resource optimization, in which fish cleanser becomes a functional health ingredient

Summary

When we at Relivo say that we have chosen the best collagen on the market, we back that claim up with science.

Seagarden combines Nordic purity with advanced biotechnology and sustainable production — and their fish collagen is not just an ingredient, but a Active ingredient in your daily health.

That's why we've chosen Seagarden's collagen as a mainstay of Relivo — to deliver a real, measurable effect in everything from skin to joints, bones and muscles.

References

1. Asserin, J. et al. (2015). Journal of Cosmetic Dermatology, 14 (4), 291—301.
2. Chai, H. J. et al. (2010). Journal of Biomedicine and Biotechnology, Artikelnummer 757301.
3. Iwai, K. et al. (2005). Journal of Agricultural and Food Chemistry, 53 (16), 6531—6536.
4. Mintz, G. R. et al. (1991). Journal of the Society of Cosmetic Chemists, 42, 35—44.
5. Ohara, H. et al. (2007). Journal of Agricultural and Food Chemistry, 55 (4), 1532—1535.
6. Oesser, S. et al. (1999). Cellular and Tissue Research, 296 (3), 395—401.
7. Postlethwaite, A. E. et al. (1978). Proceedings of the National Academy of Sciences USA, 75 (2), 871—875.
8. Proksch, E. et al. (2014). Skin Pharmacology and Physiology, 27 (3), 113—119.
9. Schunck, M. & Oesser, S. (2013). Journal of the International Society of Sports Nutrition, 10 (Suppl 1), P23.
10. Sibilla, S. et al. (2015). The Open Nutraceutical Journal, 8, 29—42.
11. Wu, J. et al. (2004). Journal of Bone and Mineral Metabolism, 22 (6), 547—553.
12. Yamada, S. et al. (2013). Journal of Dental Materials, 32 (1), 88—95.
13. Zague, V. (2008). Archives of Dermatological Research, 300 (9), 479—483.
14. Zdzieblik, D. et al. (2015). The British Journal of Nutrition, 114 (8), 1237—1245.