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  • Lark Books (NC)
  • Randel Plowman
  • Publisher: Lark Crafts
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  • Quarry Books-If You Can Cut You Can Collage
  • Hollie Chastain
  • Publisher: Quarry Books
  • Anais Nin
  • Sky Blue Press
  • Kindle Edition
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As an additive to anti-aging cosmetic products, collagen has been a permanent ingredient in cosmetics for quite some time. Today, collagen is also very popular for direct consumption in powder form. Of course, the question is always what collagen actually is and how it can counteract the natural aging process. Collagen is generally also known with the spelling collagen and it is the protein that occurs most frequently in the body. It is the most important fibrous component of teeth, blood vessels, ligaments, cartilage, tendons, bones and one of the main components of the skin. Collagen generally consists of rope-like structures, which condense to fibers that have a very high strength. The collagen net is a kind of supporting structure for the connective tissue. It is indispensable for the elasticity of the skin and it provides elasticity and suppleness. Collagen is constantly formed and this within the framework of natural regeneration. Moisture is stored and it serves to rebuild the skin cells. The skin can thus remain firm, supple and smooth. With increasing age, the production of the body’s own collagen unfortunately decreases. This causes the skin to lose firmness and elasticity. The result is that even small wrinkles appear. The skin’s natural ageing process is accelerated by stress, alcohol, nicotine, an unhealthy diet and regular intensive UV radiation. Collagen is increasingly used in cosmetic products to counteract this process optically. It is a component of various anti-aging products such as masks, lotions or creams. Collagen is used to bind water so that the skin appears firmer and firmer. Collagen is also increasingly used in mascara and lipsticks to make lips and eyelashes look fuller.

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Collagen contains many building materials and the most important are the amino acids hydroxy-lysine and hydroxy-proline. If foods containing lysine and proline are consumed, collagen can be supplied to the body through the building blocks. There are some sources of amino acids and these are different animal foods, meat and wheat germ. Vitamin C also contributes to the normal formation of collagen and to the normal functioning of teeth, cartilage, bones and skin. There are suitable sources of vitamin C such as strawberries, broccoli, oranges or peppers. Collagen is therefore a protein with a special structure. For the bearers it is of great importance and in the realm of living beings it has a great occurrence. However, it is important that collagen does not occur in plants. There are 28 types of killers known today and there are differences in the arrangement of amino acids, the degree of hydroxylation of lysine and proline residues, the length of chains, the location in tissue, the presence of other components, posttranslational modification, spatial arrangement and degree of glycosylation of hydroxylysine residues. Collagen has a wide range of uses in food, in the manufacture of cosmetic products or in medicine. It is mostly obtained from pig or cow skins and their bones. In higher vertebrates, the collagen is more cross-linked and the denaturation temperature is higher. There is no vegetable collagen. In humans and animals, collagen is thus an occurring structural protein of the connective tissue. The human body is the most common protein, accounting for more than thirty percent of the total weight of proteins. It is an essential part of the skin, ligaments, tendons and cartilage and it is an organic part of teeth and bones. The collagen fibres are not stretchable and the tensile strength is enormous. Collagen has its name from its early use as bone glue in woodworking.

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