Collagen is the main protein of connective tissue in animals and the most abundant protein in mammals, making up about 25% of the total protein content. It has great tensile strength, and is the main component of fascia, cartilage, ligaments, tendons, bone and teeth. Along with soft keratin, it is responsible for skin strength and elasticity, and its degradation leads to wrinkles that accompany aging. It strengthens blood vessels and plays a role in tissue development. It is present in the cornea and lens of the eye in crystalline form. The molecular weight of collagen lies between 3000 to 20 000. What is fish collagen? Fish collagen is produced from fish skin and fish scales, which have more nutritional value than fish meat itself. Fish scales contain high amounts of calcium phosphate and polyunsaturated fatty acids, which in turn, can facilitate the transfer and breaking down of saturated fats, reduce the build up of cholesterol in blood vessels, as well as for the prevention of strokes, hypertension, and other heart diseases.

In our skin:
When we were young the amount of collagen content in our skin is high, thus enabling for easy water absorption and high elasticity. But beginning from the age of 20, the manufacture of collagen has slowed down significantly. This decreases our collagen content in our skin, making it difficult for water absorption to occur. The assimilation of collagen from external sources makes it possible for the increase of water intake by the skin, as well as for the repair and revival of the damaged skin cells.

In our bones:
Collagen is the main carrier of minerals in our bones, cartilage and tendons. Its main function serves to hold minerals like calcium within the skeletal structure. If collagen and mineral content intake do not remain at a certain level, loss of calcium will occur, which leads to osteoporosis.

What is Fish Collagen 1800?
- Molecular weight at 1800: the lower the molecular weight, the smaller the molecules, which enables for easier absorption by the body. Common molecular weight at 3000 – 20 000. Absorption percentage at 95% to 100%.

- High purity: 100% collagen from fish scales. Manufactured through the process of hydrolysis. No additives or preservatives used.

- Good taste and smell perception: most fish collagen products cannot prevent the original odor of fish. But through the sophisticated manufacturing techniques in Japan, we are able to control the quality of our product, to ensure that it has no smell, no taste, and is easy to dissolve. It can be added to any foods or beverages, or it can be used to manufacture other collagen products.

It has passed the tests of the Japan Food Inspection Services and the Japan Frozen Products Services. Guaranteed in quality and is safe to ingest.

Powder form:
Suggested serving: 1-2 packages a day.
Intake methods: can be dissolved in any drinks such as water or juice