Collagen is important not only for the skin, but also for the joints because it protects them from damage caused by oxidation, pain, weakness, and swelling.

Similarly, with the passing of time, the human being stops producing Glucosamine (nutrient involved in the structure of nails, tendons, bones, ligaments, cartilage and heart valves) and as a result osteoarthritis, osteoarthritis and other diseases related to the joints appear.
Despite having a vast amount of food that supports collagen production, we cannot dismiss one of the most important ones: the gelatin.

The hydrolyzed gelatin is collagen par excellence, because it is extracted from bovine or porcine collagen and it contains a total of 18 amino acids, from which 9 are part of the 10 essential amino acids in our body. It is a pure food and it is composed of 84% protein, and 2% mineral salts and water; it is also free of carbohydrates and fats, as well as cholesterol.