The Department of Nutrition and Sports Nutrition for Athletics at Penn State University investigated the effect of collagen hydrolysate on activity-related joint pain in athletes who were physically active and who had no evidences of joint disease. The results of this study suggest that athletes consuming collagen hydrolysate can reduce parameters (such as pain) which have a negative impact on athletic performance. The implications are for the use of collagen hydrolysate in supporting joint health and the possibility of collagen to reduce the risk of joint deterioration in a high-risk group.
With a unique amino acid profile, collagen peptides contain high levels of the amino acids glycine, hydroxyproline, proline, alanine and arginine – providing specific sport nutritional benefits. In short, they offers multiple benefits linked to muscles, exercise and injury recovery and connective tissue support. The other major advantage of collagen is that it contains no dairy or lactose which makes it an ideal protein supplement for those who are lactose intolerant and users will not experience the discomfort of gas and bloating that many whey proteins users experience.
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