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One serving of the supplement Jarrow Fish Collagen provides 5 g of hydrolysed peptides of fish collagen type 1, which is the main building material of connective tissue in the human body system. It promotes general improvement in condition of i.a. bones, tendons and skin.
Collagen is the main protein building connective tissue in the body system, which constitutes a quarter of proteins content in the human body. It is made of amino acids – glycine, hydroxylysine, hydroxyproline and proline, and there are 8 different types of collagen. The supplement by JARROW contains 5 g of type 1 collagen, the most common one in the body system, which is present mainly in the tissues forming scars, connective tissue of bones, in tendons and subcutaneous tissue. It is responsible mainly for tensile strength of tissues (elasticity), their integrity and bone stiffness.
The natural biosynthesis of collagen in the body system declines with age. The results of deficiencies include mainly deterioration of skin elasticity (wrinkles, sagging skin), nails condition and many problems with the osteo-articular system. Supplementation with collagen can delay those symptoms and alleviate their effects. Collagen is also of great importance for athletes who burden their joints much more intensive that people who are not physically active. Studies demonstrate that collagen supplementation not only complements deficiencies, but also stimulates the body system to produce it by itself.
Why fish collagen?
The component is obtained mainly from two sources – from fishes and breeding animals (pouldry, cows and pigs). Usually, because of higher availability and lower acquisition costs, supplement manufacturers use the collagen from the second source. However, it is hard to get pure and active protein in this way. The organisms of breeding animals do not excret dead collagen cells, which makes it harder to get the living ones. In turn, the process of collagen exchange in fish organism takes place continuously; dead cells are exchanged for the new ones. This process resembles the process which takes place in the human body system, which makes fish collagen much more bioavailable and effective than collagen from any other source.
Support for bones and tendons
Collagen constitutes about 90% of human bones. It is responsible for their stiffness, mineralisation and resistance to fractures. Positive influence of collagen on the skeletal system results from its ability to stimulate osteoblasts (blood-froming cells) and increase their mineral density, which makes them more resistant to mechanical injuries. Because of that, supplementation with type 1 collagen is especially recommended for elderly people who are exposed to the risk of osteoporosis because of their age.
Type 1 collagen is also the main building material of tendons. It is responsible for their elasticity and proper tensile strength. Collagen supplementation contributes to the protection of tendons from damage or rupturing, especially when they are highly burden during any physical activity. Collagen provided in form of a supplement supports post-traumatic regeneration, as it stimulates the body system to the endogenous production.
Healthy skin, hair and nails
Type 1 collagen is crucial for maintenance of the proper condition of skin, hair and nails. It is one of the core elements of the subcutaneous tissue, positively affects skin thickness, which is why it is responsible for elasticity, firmness, tension and texture. This directly results in a slow down of ageing and reduction in the most visible symptoms – wrinkles, dryness and sagging skin. It accelerates wound healing and reduces the risk of unaesthetic, thick and inelastic scars. Collagen supplementation reduces also the risk of stretch marks, which is why it is recommended for people who are building muscle mass and for pregnant women.
Apart from that, collagen improves condition and thickness of hair. It restores also nail plates, which is why supplementation is a good solution for people who are struggling with weak and brittle nails.
Essential for elderly people and athletes
Because of the above described properties, collagen supplementation is recommended especially for elderly people and people who burden their joints with physical activity. Natural production of this protein essential for the body system declines with age and at the age of 60 it contitutes only 50%. Exogenous collagen will slow down ageing of skin and minimise the risk of ailments typical for the old age and problems with the osteo-articular system. It will positively affect condition of hair and nails.
In case of physically active people, who intensively burden their joints and tendons, there is an increased demand for collagen. Natural production and small amounts provided with food are not enough to provide the optimal supply necessary for continuous regeneration and maintenance of the proper condition of tendons and bones. Collagen supplementation is perfect protection against tendon damage or rapture as well as supports post-traumatic regeneration.
Collagen and growth hormone
Few people know that scientific studies demonstrated the influence of collagen proteins on the stimulation of the body system to produce growth hormone (GH). In the controlled group consuming collagen, the release of the hormone was much bigger than in case of groups consuming soy or milk proteins. It is another strong argument for the use of collagen both for anti-ageing purposes and for shape sports.
To sum it all up, the supplement Fish Collagen is valuable support for the osteo-articular system, hair, skin and nails. The highly available form of the protein ensures maximal benefits from its use. The supplement is especially recommended for elderly and physically active people, women who care about the appearance and condition of their skin as well as for people being at risk of bone or joint disorders.
Type 1 collagen is the best support for elderly and physically active people; these people should consider using the supplement in their diets. You should remember that in some cases the collagen alone can be insufficient and it is worth to combine its use with other supplements.
People who want to support their joints, tendons and bones should consider complementing their supplement complex with type 2 collagen, glucosamine, vitamins C and D3, MSM and calcium. In turn, if you want to make use of the positive influence of collagen on hair, skin and nails, you should combine it with supplements containing hyaluronic acid and vitamins A and E.
It is worth to remember that products containing proteins (including protein boosters) inhibit collagen absorption. Because of that, it is recommended to take the supplement on an empty stomach, 30–60 minutes before a meal (with the same time interval after the last one). You should not combine supplements containing collagen with protein boosters. Positive effects can be observed already after a few weeks of regular supplementation.
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Cellulose, Stearic Acid (Vegetable Source), Magnesium Stearate (Vegetable Source) And Silicon Dioxide.
Calories are the conventional name of the unit expressing the energy value of food, the demand and energy expenditure in human body, which in fact is 1 kilocalorie (1 kcal). 1 kilocalorie is the amount of thermal energy required to heat 1 g of water and 1 degree Celsius. The SI unit of thermal energy is 1 joule (1J), equal to approximately 4,185 kcal.
The energy value is determined by the chemical composition of the food product, by means of the so-called. physiological equivalents. Most often Atwater equivalent is used: ratio for protein 4 kcal / g, for carbohydrates 4kcal / g, and for fat - 9kcal / g.
The energy value carried out with the so-called. "Caloric bomb" is equivalent to the physical energy, amounting to 4.1 kcal per 1 g carbohydrate to 5.65 kcal per 1 g protein, 9.45 kcal per 1 g of fat.
Nutritional value, determines the suitability of a food product for realizing life functions of human, the higher it is - the higher bioavailability and lower quantity for consumption for obtaining the effects.
Fat is an essential nutrient plant and animal organisms. Because of the nutritional value and composition of fats are divided into: saturated (mono-saturated and multi-saturated fatty acids) and unsaturated fatty acids (including essential fatty acids - EFA). The group of lipids include lipids (triacylglycerols, waxes), complex fats (glycolipids, phospholipids), sterols and isoprenoids. Saturated fatty acids is a group of fatty acids having different carbon chain lengths, in which except for the carboxyl group, each of the carbon atoms is bound by a single bond. May adversely affect the lipid profile, so they can be used in limited quantities. Fats are a concentrated source of energy, with different flavours, facilitating the consumption and swallowing of food. They have building functions (part of cell membranes and co-create the white matter of the brain). EFAs are precursors of tissue hormones and biologically active compounds. The unsaturated fatty acids include fatty acids from the group Omega-3, Omega-6 and Omega-9 (the last digit indicates, on which, counting of the end of the chain, there is a double bond in the appropriate carbon chain. The essential fatty acids include: acids, medium-Omega-3 [n-3 ] included in EFAs [essential fatty acids], and long chain (eicosapentaenoic acid [EPA] and docosahexaenoic acid [DHA]) Omega-6 and Omega-9. the number indicates that the last double bond in the carbon chain is on the third from the end carbon atom. The acids from the omega 3 group are essential components of cell membranes, they are precursors of eicosanoids and biological activators. They must be combined with ingestion in suitable proportions of Omega-6 acids.
Dosage: Depending on demand and applied diet. It is generally accepted that fats should constitute 20-30% of the energy (calorie) of meals daily.
Sugars - is the term used to refer to the crystal structure of the carbohydrate (sugar), characterized by a sweet taste. This group includes: sucrose (obtained from sugar cane and sugar beets and natural foods), fruit sugars (fructose) and glucose. Carbohydrate intake should not exceed 10% of the energy consumed during the day meals. Excess intake of sugars leading to diseases, including diabetes, atherosclerosis and obesity. Particular caution should be performed carbohydrate intake by athletes of sculpting disciplines and people on a diet. A greater need for carbohydrates, due being easily accessible sources of energy, may be in the periods before and after workouts and before and after the fight. Preparations available at www.muscle-zone.pl
Proteins (proteins, polypeptides) is a polymer, of which the basic units (monomers) are amino acids. Protein is composed of carbon, oxygen, nitrogen, hydrogen and sulfur, and is an elementary nutrient necessary for the proper functioning of the body, an ingredient and a component of tissues, part of the hormones and enzymes and other bioactive substances. Protein determines the proper metabolism and energy processes, as well as all other life processes. The sources of natural proteins are foods of animal origin (including meat, fish, eggs, dairy products) and plant origin (legumes, soy). Deficiency of protein leads to protein malnutrition and a significant weakening of the body. It can lead to anaemia, reduced immunity, muscle relaxation, disorders of the digestive system. Also, overdose protein is undesirable because it can lead to acidification of the body, and interfere with the digestive system and an increase in the concentration of homocysteine in the blood. It is a component of many supplements and nutrients necessary for the proper functioning of the body, both showing a low physical activity, or training the strength and endurance competitions.
Dosage: strength athletes: approx. 1.7 - 2.5 g / 1 kg of body weight; endurance athletes and strength -endurance athletes approx. 1.3 - 2 g / 1 kg of body weight, people with low activity approx. 0.8 - 1.1 g / 1 kg of body weight / 24h. In estimating the amount of protein, you should take into account the intake of other nutrients (carbohydrates and fats)
Sodium is an important component of the intracellular fluids, and is a regulator of acid-base balance. Along with potassium affects the proper of growth and provides the proper functioning of muscles and nerves. The source of acquisition is table salt (NaCl) and bladderwrack, shellfish, bacon, beef, and of plant beets and carrots. People on salt-free diet should avoid, among others, spicy sauces and smoked meats and sausages.
Sodium deficiency is very rare, at heaving sweating after a long effort (e.g. in the marathon).
Excess sodium increases blood pressure (especially for the elderly), edema and increased thirst. Exceeding the daily dose of 14g a day can cause poisoning.
Collagen is a major component that builds connective tissue (tendons, ligaments cartilage, bone, and blood vessels) from the group of fibrous proteins (i.e. scleroprotein), representing a quarter of the content of protein in the body. It is composed of amino acids (glycine, hydroxylysine, hydroxyproline and proline). Distinguished are eight types of collagen located in different parts of the human body. The source of the acquisition is gelatin (a component of the connective tissue of animal origin). It occurs most frequently in the form of processed collagen hydrolyzate characterized by a high and a good absorbency of amino acids. Recommended in sports supplementation and physically active people, as well as during convalescence after injuries and certain diseases. Available as mono-preparation supplement or of multi-compound supplement (usually also containing chondroitin, hyaluronic acid, and ascorbic acid).
Dosage: 10-20 g per day.
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