Hydrolyzed collagen: Exploring its applications in the food and beverage industries and assessing its impact on human health - A comprehensive review.
Level 5 - mechanism / opinion, no new human data
Narrative review without systematic search or meta-analytic methodology.
PubMed 39253251 · doi:10.1016/j.heliyon.2024.e36433
What was done
This narrative review synthesized literature on hydrolyzed collagen, focusing on its biochemical composition (chains of 3–6 kDa rich in glycine, proline, and hydroxyproline), extraction methods across bovine, porcine, marine, and avian cartilage sources, industrial applications, and reported therapeutic health effects.
What was found
The review reports that combined enzymatic and acidic extraction yields hydrolyzed collagen suitable for sensory enhancement in foods, moisturization in cosmetics, and antioxidant formulations. Therapeutically, a daily dose of 12 g is cited as improving pain symptoms, articular cartilage protection, and bone mineral density in osteoarthritis and osteoporosis. No specific quantitative effect sizes, sample counts, or statistical metrics were provided in the abstract.
Why it matters
It aggregates manufacturing techniques and potential clinical applications of hydrolyzed collagen across food, cosmetic, and nutraceutical domains.
Limits
As a narrative review, it lacks a systematic search protocol, risk-of-bias assessment, or quantitative meta-analysis. The clinical claims in the abstract do not specify study designs, participant populations, control groups, or exact numerical outcomes.
Cited by
- supports Hydrolyzed collagen powder contains a significantly higher concentration of proline, glycine, and hydroxyproline than steak.