Other Names: Chicken Collagen Type II, Chicken Type II Collagen, Colágeno de Pollo, Collagen II, Collagen Type II, Collagène de Poulet, Collagène de Type II, Collagène de Type II de Cartilage de Poulet, Collagène de Type II Hydrolysé, Hydrolyzed Chicken Collagen Type II, Hydrolyzed Collagen Type II, Type II Collagen.<br>
See also : [[Eggshell Membrane]]<br>
Other Names: Chicken Collagen Type II, Chicken Type II Collagen, Colágeno de Pollo, Collagen II, Collagen Type II, Collagène de Poulet, Collagène de Type II, Collagène de Type II de Cartilage de Poulet, Collagène de Type II Hydrolysé, Hydrolyzed Chicken Collagen Type II, Hydrolyzed Collagen Type II, Type II Collagen.<br>
Collagen makes up about 25 percent of all the protein in your body, according to the Research Collaboratory for Structural Bioinformatics Protein Data Bank. Special cells manufacture collagen from basic amino acids, so you won't lack collagen if you don't eat collagen-rich food. If you eat complete proteins and consume enough vitamin C, your body makes collagen as needed. Without vitamin C, collagen production stops. Symptoms of scurvy begin when body tissues fail to repair themselves.Most collagen in food comes from animal sources, although your body can utilize the collagen found in mushrooms. To build tendons, ligaments or other collagen-based tissues, your body must first break down digested protein into its amino acid components. Special cells, such as fibroblasts and osteoblasts, reassemble the amino acids into the type of collagen needed. Animal collagen provides a good source of amino acid-building blocks, but so do other protein sources. If you eat several different types of vegetables, grains and legumes daily, a plant-based diet yields all the amino acids you need to build new collagen.