Nutraviva Bone Broth
Bones
contain an abundance of minerals as well as 17 different amino acids, many of
which are found in broth as proteins like Collagen and Gelatin. Though the
exact nutritional content varies based on the bones used, cooking time, and
cooking method, the following nutrients are consistently found in most bone
broths.
Bone Broth – Collagen
With 28
different types, Collagen makes up about 30 percent of the protein in your body
(4)
and is the main component of connective tissues like cartilage, ligaments,
tendons, bone, and skin. It is also present in the blood vessels, cornea, and
lens of the eye. The name Collagen comes from the Greek “kólla,” meaning “glue” and the suffix “gen,” which means
“producing.” In fact, early glue was made from Collagen more than 8,000 years
ago, likely by boiling the skin and sinews of animals (5). In addition to providing structure,
Collagen also plays an important role in tissue development and regulation (6, 7).
Bone Broth - Gelatin
When
Collagen is simmered, it forms Gelatin. This hydrolysis of Collagen is
irreversible and results in the breakdown of long Collagen protein fibrils into
smaller protein peptides. However, its chemical composition is very similar to
its parent molecule, Collagen (8). Gelatin is what gives bone broth or stock
its Jell-O-like consistency once it has cooled.
Bone Broth Benefits
Glycosaminoglycans (gags) are complex carbohydrates that are involved in
many biological processes. They can attach to proteins in order to form
proteoglycans, which are integral parts of connective tissue and synovial
fluid, the lubricant that surrounds joints (9). If the connective tissue, such as tendons,
ligaments, and cartilage, is still attached, the bones in broth will provide
our bodies with the whole spectrum of gags, including keratan sulfates,
dermatan sulfates, chondroitin sulfates, and hyaluronic acid, which are the raw
materials for skin, bone, and cartilage formation.
Glycine
is an amino acid that makes up more than a third of Collagen. It also acts as a
neurotransmitter, binding to glycine receptors present throughout the nervous
system and peripheral tissues. Signaling through this receptor is particularly
important in mediating inhibitory neurotransmission in the brainstem and spinal
cord (10, 11).
Proline
is an amino acid that makes up about 17 percent of Collagen. The addition of
hydroxyl groups to proline significantly increases the stability of Collagen
and is essential to its structure. Though small amounts of proline can be manufactured
in the body, evidence shows that adequate dietary proline is necessary to
maintain an optimal level in the body (12, 13). Proline is not typically thought of as a
neurotransmitter, but it is able to bind to glutamate receptors and glycine
receptors (14).
Glutamine is
yet another important amino acid found in bone broth and is the most abundant
amino acid in the blood (15). It is one of the few amino acids that can
directly cross the blood-brain barrier (16).
Intestinal epithelial cells and activated immune cells eagerly consume
glutamine for cellular energy (17, 18).
Bone marrow is found inside the center
cavity of the bone and consists of two types, red and yellow. Both types
contain Collagen. Red bone marrow is the site of manufacturing for new immune
cells and red blood cells, while yellow marrow consists of healthy fats (19, 20). It is thought that important nutritional
and immune support factors might be extracted from marrow during cooking, but
the bioavailability of these factors has not been studied.
Minerals
including calcium, copper, iron, magnesium, manganese, phosphorus, potassium,
sodium, and zinc are also present in Bone Broth.(21).
An acidic medium is necessary to extract these minerals from food. When making
broth, always add a splash of vinegar or other acid in order to fully extract
minerals from the bone.
