Marine collagen, at its basic level, is collagen derived from fish. Generally, fish skin and/or fish scales are used to produce it. Once the collagen protein is extracted from the fish products, it goes through an additional process called hydrolysis. This process breaks down the collagen proteins into even smaller units of protein called collagen peptides. These peptides are more easily digestible for the human body, meaning faster and greater benefits! They’re also easier to add to your hot or cold liquids or foods because the smaller molecules dissolve much more quickly and easily. They also leave no taste or smell!
Similarly, to bovine collagen (collagen from cows), marine collagen isn’t just absorbed and delivered as extra “collagen” to the body. Consuming collagenpeptides actually stimulates the body to produce little cells called fibroblasts, and these fibroblasts are what help the body to make collagen. In addition, our digestive system will also take the marine collagen peptides and break them down into individual amino acids, which are then taken in and used by the body where they’re needed most. Marine collagen generally contains 18 different amino acids, but has especially high levels of glycine, proline and hydroxyproline. Marine collagen only contains 8 of the 9 essential amino acids, so it isn’t considered a complete protein source. However, this does not impact its effectiveness.