TendoGuard™ Collagen Type I, II, V & X
Chicken Sternum Cartilage & Avian Eggshell Membrane
What is Hydrolyzed Collagen Type II?
Hydrolyzed Collagen Type II naturally sourced from Avian Chicken Sternum Cartilage. Through innovative technology the delicate chicken sternum cartilage must be hydrolyzed to a smaller Dalton weight for human consumption. Following the hydrolysis process, the finished raw material will be tested through high performance liquid chromatography (HPLC). For those of you that aren’t familiar with the terminology, it discerns real raw material properties that are intact (not altered) verses fake (inferior) raw material. kollaGen II-xs™ has unique co-factors that are present and naturally occurring compounds, which work in synergy in the cellular system where chondrocyte cell and cartilage health begins. kollaGen II-xs™ has 65% amino acid protein composition (collagen peptides) and 35% hyaluronic acid, glucosamine and chondroitin sulfate (amino acid sugars).
What is Dalton Weight & Why it Matters
Chicken sternum cartilage (collagen type II) when in its raw native form has a natural Dalton weight of 300,000 (300kDa), which is too large of a molecule for our bodies to breakdown and assimilate. Through innovative technology and research, we discovered the precise Dalton weight to be 20,000 (20kDa). How is this to be true one might ask? Simply put, when you look at a certificate of analysis (CoA) from a raw material supplier I would demand to see the collagen type II protein and mucopolysaccharide percentages aka hyaluronic acid, chondroitin and glucosamine (sugar amino acids). kollaGen II-xs™ high performance liquid chromatography testing analysis proves that in every lot # we purchase for our finished products has a range of the following naturally occurring compounds.
Type II Protein > 50% - 70%
Mucopolysaccharide > 25% - 45%
Hyaluronic Acid 10% min. ~ Chondroitin 20% min.
Glucosamine > 3%
Hydrolyzed collagen type II sourced from chicken sternum cartilage is certainly not new to the nutraceuticals arena. The original inventor first hydrolyzed chicken sternum cartilage (collagen type II) at 1.5 (kDa) back in 1995, then fast forward 20 years through advanced innovative technology, the precise Dalton weight was found to be 20 (kDa). Determining the Dalton weight factor was the percentage of active mucopolysaccharides I discussed above. When hydrolyzing too low of a Dalton weight, the delicate sugar amino acids are lowered significantly. It’s important to keep them intact for two reasons. First, hyaluronic acid, glucosamine and chondroitin work in synergy with the protein peptides (amino acids). Secondly, the mucopolysaccharide compounds aid in the natural hydrolysis that takes place throughout the gastrointestinal tract, epithelial stomach cells and thereafter, the chondrocycte cells from within and optimum cartilage repair throughout the entire extracellular matrix, not just weight bearing areas of the body.
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