Amino Collagen C with Hyaluronic Acid The Amazing Anti-Aging ProteinThe Collagen DeclineUnique Features of of Fish Collagen PeptideBenefits of Amino Collagen CFeaturesAnother 5 star review for Amino Collagen C with Hyaluronic AcidNutritional Facts The Amazing Anti-Aging Protein Collagen peptide from fish is quickly gaining ground as an amazing component for beautiful hair and skin. Fish collagen has the most desirable amino acid profile because it is easy for the body to digest and stimulate the cells. For this reason, Amino Collagen C uses pure fish collagen peptide and is an amazing protein supplement for promoting youthful hair and skin. Have you noticed a difference in your hair, skin, and nails? Are you spending more on treatments and seeing less results? If so, your body’s collagen production is in rapid decline and it needs to be replaced through diet. The decline starts in your mid 20s, then speeds up as you age, no wonder our skin loses elasticity so quickly!
Élavonne’s Amino Collagen C with Hyaluronic Acid is an amazing anti-aging supplement that replenishes your body with the collagen you need to keep youthful-looking hair, nails, and skin. Every day, you can replace the collagen you’re missing through supplementation.* “Since I started using the Amino Collagen C with Hyaluronic Acid I’ve noticed that my hair and skin are stronger and healthier looking… that was the first thing I noticed. Then, my dermatologist told me that my skin looked firmer, and I hadn’t even told her that I’d been using the collagen powder. I would say the the amino collagen supplement has been a big help in my skin’s appearance.” Related: Do Collagen Supplements Really Work? Unique Features of of Fish Collagen Peptide Amino Collagen C is sourced purely from fresh water fish, not various “marine” life, so its better for you and provides better results for your hair and skin. This is more than just a collagen supplement, too, it also contains hyaluronic acid, and vitamin C to increase the absorption and retention of collagen in the body.
And by the way, fish collagen peptide is shown to be 150% more absorbable and effective than bovine, porcine, or other sources of collagen. Benefits of Amino Collagen C Improves skin smoothness & firmness Prevention of deep-wrinkle formation Improves skin moisture level and hydration retention Strengthens skin, new hair and nail growth Made in the USA 5000mg of low-weight Fish Collagen Peptide Protein per serving Only 20 calories per serving Amino Collagen C with Hyaluronic Acid dissolves with any food or drink. This unflavored formula contains powerful amounts of anti-aging ingredients that will keep you looking younger and feeling great! Directions: For use as a dietary supplement, Mix 1 scoop with 4-8 oz. of cold water or your favorite beverage. The amino collagen formula mixes well with just about anything! Ingredients: Fish peptide collagen, Hyaluronic Acid, Ascorbic Acid (Vitamin C), Cellulose, Magnesium Stearate. Another 5 star review for Amino Collagen C with Hyaluronic Acid
“I had used multiple brands of collagen supplements in the past: like Meiji,Biocell, Neocell, and others. Elavonne’s Amino Collagen C has everything I need and without sugar, plus its easy to use. I’ve been trying to remove most added sugar from my diet and this doesn’t have any, which is great. It has the added benefit of Hyaluronic Acid, which I love. This is great price, so I get the 16oz canister. By the way, my skin is firmer and smoother, less age spots and wrinkles.” “The fact that it’s made in the USA also appeals to me. It has a very slight chalky taste to it and it settles at the bottom, so I keep stirring or swishing it around until the end. Considering all the benefits I’m reaping (my skin looks and feels fantastic and I have difficulty keeping my hands away from my face–yeah, it’s that good), it’s a small price to pay. Will be ordering again very soon!” “I love Elavonne’s Amino Collagen, its given me the fountain of youth for my skin.
Easy to drink with my juice every morning. Hair is shiny and strong, is it possible that my pores appear tighter? I am a 45 year old RN and seeing great results, this is my second purchase. I don’t have a single line or sagging of ANY kind. Everyone i meet is shocked when i tell my age. i recommend to all coworkers and friends. I will send before and after pictures next month and do a review. Related: Perfecting the Anti Aging Diet Serving size: 1 scoop (7.6 grams) Total Fat – 0 Dietary Fiber – 1.8g (7% DV*) Protein (fish collagen peptide) – 5g (10% DV*) Vitamin C – 50mg (83.3% DV*) Hyaluronic Acid – 50mg [Percent Daily Values (DV) based on a 2,000 calorie per day diet] For use as a dietary supplement only. This product is not intended to cure, prevent, diagnose, lessen, or mitigate any disease. These statements have not been evaluated by the Food and Drug Administration.Volume 32, Issue 2, 2014, Pages 33–39 In a study aimed at ascertaining whether boiling or frying best conserves nutrients;
since the two methods are commonly adapted in Nigeria, the effect of boiling and frying on total carbohydrate, vitamin C and mineral contents of Irish (Solanum tuberosum) and sweet (Ipomea batatas) potato tubers were investigated. The determination of total carbohydrate was carried out using the phenol-sulphuric acid method and the spectrophotometric method was used to determine vitamin C content at 520 nm. The minerals evaluated are iron, zinc, magnesium, sodium, calcium and copper. These were determined by the atomic absorption spectrophotometric method. There was no significant difference (p > 0.05) in the total carbohydrate content of the boiled and fried sweet and Irish potatoes compared with their raw tubers. There was significant difference (p < 0.05) in the vitamin C content of the boiled and fried potato tubers. Boiling and frying of Irish potato resulted in a loss of 37.34 mg/100 ml (63.90%) and 30.44 mg/100 ml (53.90%) vitamin C respectively. Boiled sweet potato lost 51.16 mg/100 ml (72.37%) and fried lost 43.05 mg/100 ml (60.90%) of vitamin C.
The mineral compositions of the boiled and fried Irish and sweet potatoes were significantly different (p < 0.05) from their raw tubers. Boiling retained more iron and copper while frying retained more zinc, magnesium, sodium and calcium in both Irish and sweet potato tubers. Boiling retained more carbohydrate while frying retained more vitamin C and minerals.Potato is a tuberous dicotyledonous crop grown all over the world because of the special role that it plays in human diet. It is a source of raw material for the cook, can be eaten as vegetable and is cheap and nutritious. Potatoes are sensitive to heavy frosts, which damage them in the ground. Even cold weather makes them more susceptible to bruising and possibly later rotting which can quickly ruin a large stored crop (Alison, 2008). Irish potato (Solanum tuberosum), named after the Irish who were among the first to accept the potato, proved to be a source of protein, carbohydrates, minerals and vitamins ( Hamilton et al., 2004).
Irish potato can also be referred to as 'white potato'. It is probably one of the most common and an abundant form of this popular tuber and it is a major source of starch worldwide. Most markets stock Irish potatoes along with an assortment of other potato varieties. Like other tubers, the Irish potato keeps well when it is stored in cool, dry conditions, and as a result it is usually available all year round. When selecting Irish potatoes for eating, it is advisable to look for the tubers that do not have soft spots or slimy areas (Pawanexh, 2009).Sweet potato (Ipomea batatas) belongs to the family Convolvulaceae. It is an irregularly shaped oblong tuber that has sweet taste ( Purseglove, 1991 and Woolfe, 1992). The young leaves and shoots are sometimes eaten as greens.Potatoes are used to brew alcoholic beverages such as vodka, potcheen or akavavit. They are also used as food for domestic animals. Potato starch is used in the food industry as thickener and binder of soups and sauces, in the textile industry as adhesive and for the manufacturing of papers and boards (Abidin, 2004 and Verrill, 1973).
They can be boiled, fried or grilled, steamed, braised, baked and roasted (Hampson, 1957). These different cooking methods vary in different countries. Potatoes are good sources of nutrients, such as carbohydrate, lipids, protein, vitamins and minerals. They are also rich in enzymes and acids.Two most common ways of consuming potato in Nigeria are boiling in water and frying in refined vegetable oil or palm oil. These methods of processing potatoes for consumption make them palatable but also have adverse effects on the nutrients. Cooking can be detrimental to micronutrient but beneficial to macronutrient contents of food (Chukwu et al, 2010). Cooking of foods leads to the improvement of microbiological and organoleptic qualities, destroys toxins and antinutritional factors, increases digestibility and nutrients bioavailability (Erdman and Schneider, 1994). Unfortunately, these procedures cause the loss of some of the micronutrients (Yang and Gadi, 2008). Macronutrient such as carbohydrate though not thermo-sensitive is important in providing the body with energy and spare protein so that they concentrate on building, repairing and maintaining body tissues instead of being used up as energy sources.
It is the only source of energy for the brain. Some carbohydrates are high in fibre, which help to lower the risk of certain diseases such as cancer, heart diseases and diabetes (Gordon, 1999). Micronutrient such as vitamin C though thermo- sensitive, is required for the growth and repair of tissues in the body, necessary to form collagen, aid iron absorption and essential for healing of wounds and for repair and maintenance of cartilage (Sweetman, 2007). Vitamin C functions as anti- oxidant and anti-allergic molecule and is a crucial factor in the eye's ability to deal with oxidative stress, and can delay the progression of advance age-related macula degeneration (AMD) and vision loss. It is also important in the stimulation of the immune system. Mineral elements do not furnish energy but their presence is necessary for the maintenance of certain physiochemical conditions, which are essential for life. Minerals are not destroyed in food preparation; however, they are soluble in water so that some loss will occur if cooking liquids are discarded (Fafunso and Bassir, 1977).
In an attempt to determine whether boiling or frying best retains nutrients since these two methods of food processing are the most common in preparing Nigerian delicacies, and coupled with the fact that there is paucity of information concerning how cooking methods affect minerals in food and also in view of the importance of these nutrients to human health, this work was initiated to evaluate the effect of boiling in water and frying in refined vegetable oil on total carbohydrate, vitamin C and mineral contents present in Irish and sweet potato tubers.Potato tubers were freshly purchased from Lusada market in Igbesa, Ogun State, Nigeria. The local varieties of Irish potato (Solanum tuberosum) and sweet potato (Ipomea batatas) freshly harvested were used and identified by a plant taxonomist in the Department of Biological Sciences, Crawford University, Igbesa, Ogun-State. The potato tubers were washed with clean water and allowed to dry at room temperature for 3 h, cooled and finally weighed using a triple beam balance.
Boiling and frying were done using the Nigerian household methods. Ten grams of the raw Irish and sweet potato tubers were manually peeled and weighed. They were chopped into pieces using a sterile knife and homogenized using a Warring mechanical blender (Model No: QBL-18 L 40 China). 10 g of the potato tubers were boiled with 250 ml clean water at 100 °C in a metallic pot for 40 min. After boiling, the tubers were drained on absorbent paper and cooled for 20 min in desiccators before being homogenized. Ten grammes (10 g) of the tubers of potato were also peeled and chopped up into 2 mm slices and fried in 250 ml refined kings vegetable oil at 150 °C for 15 min in a metallic frying pan. The fried potatoes were drained on absorbent paper and cooled for 20 min in desiccators before homogenization. The raw, boiled and fried potato tubers were divided into three groups. The first group was used immediately for the evaluation for vitamin C content. The second group was dried in an oven at 45 °C until constant weight for the determination of total carbohydrate content.