How it works
Collagen is the main structural protein of tendons, ligaments, cartilage, bone and skin. Hydrolyzed collagen and gelatin are rich in glycine, proline and hydroxyproline, amino acids needed to make new collagen. Exercise loading stimulates connective tissue to remodel, and studies suggest that providing these amino acids, along with vitamin C (a cofactor for collagen synthesis), roughly 30–60 minutes before a short bout of loading may increase markers of collagen production. Collagen is an incomplete protein, so it contributes little to muscle protein synthesis.
What research supports
- May increase collagen synthesis markers when taken with vitamin C before exercise
- Some studies suggest reduced activity-related joint pain in athletes
- Early evidence for supporting tendon adaptation and rehabilitation, alongside appropriate loading
- Some research suggests possible benefits for skin elasticity and hydration
- Not effective as a primary protein source for muscle growth
Dosage
Typical research dose: 10–15 g of hydrolyzed collagen or gelatin, often with about 50 mg vitamin C, taken 30–60 minutes before exercise or rehabilitation loading. Joint pain studies often use around 10 g per day for several months.
Timing
Research on connective tissue typically uses collagen 30–60 minutes before a short session of loading, such as rope skipping or rehabilitation exercises, because blood levels of key amino acids peak around then. For general use, most studies simply had people take it daily, at any time.
Side effects
- Generally well tolerated
- Mild digestive upset or a lingering aftertaste in some people
Cautions
- Collagen usually comes from cattle, pigs or fish, so it isn't vegan and matters for fish allergies and religious diets
- Do not count collagen protein as equivalent to whey or other complete proteins when calculating protein for muscle building
- People with conditions affecting protein or kidney function should consult a doctor
- Athletes subject to anti-doping rules should only use products certified by an independent third-party testing program for banned substances; certification lowers, but does not eliminate, the risk of contamination.
Food sources
Bone broth, Gelatin desserts, Chicken skin and cartilage, Fish with skin, Slow-cooked tougher cuts of meat.