NICS Beautiful Collagen + Hialuron acid

Collagen is a natural protein that makes up 30% of the protein mass in the human body. It is found mainly in connective and supportive tissues, but it is also one of the important building blocks of bones, cartilage, tendons, ligaments and skin. Collagen makes up 70% of the average mass of skin proteins.

This protein can be produced by our body from amino acids, but its production gradually decreases with age.

The natural sources of collagen are foods of animal origin, especially poultry and fish, but it is also found in fungi. It's also important to eat a variety of vegetables, seeds and pulses, as plant proteins are also involved in collagen formation.

Interesting facts

Even in ancient China, joint pain caused by wear and tear was cured with a broth made from beef bones. The raw material in beef bones (mainly the cartilaginous part) is collagen, which is converted into gelatin in boiling water.

Medical studies show that the tensile strength of tendons is determined by the amount of collagen fibres.

The word yeast refers to several species of yeast and their numerous spontaneously evolved or cultured strains, but mostly to the food products made from them. First discovered on the skin of grapes, the chromium-containing glucose tolerance factor was isolated in the 1950s as an effective component of yeast. It also contains many vitamins (especially B vitamins), minerals and important amino acids.

Omega-3 fatty acids have always been present in the human diet, but their role in the body has only been recognised in recent decades. Omega-3 is one of the two most important essential fatty acids, i.e. it cannot be produced by the body and must be obtained from an external source in the diet.

It does not occur naturally in its elemental state, but in its various compounds it makes up 4.8% of the earth's crust. It is present in the human body as a micronutrient, with an average adult body containing 2.5-5 grams of iron. Most of it is bound to haemoglobin, while the rest is bound to various transport proteins.

Main natural sources

Bran, dried apricots, spinach, liver, other offal and meat.

Why is Iron important?

It contributes to normal red blood cell and haemoglobin production, normal mental function, normal immune function and reduced fatigue and tiredness. It plays a role in cell division. Involved in normal oxygen transport and normal energy-producing metabolic processes.

Cystine is a natural nutrient found in the human body, mainly in the hair follicles, nail keratin and hair. It promotes the utilisation of vitamin B6.

Methionine, like cystine, is an essential amino acid that also contains sulphur. Both play an important role in building proteins.

Hyaluronic acid (hyaluronan, hyaluronate) is a natural high molecular weight carbohydrate found in all tissues. In the human body it has mainly a water-binding role, in joints and muscles it has a lubricating role.

It has been used as a medicinal herb and spice since ancient times. Naturally occurring, fennel contains calcium, iron, vitamin C, manganese, potassium and magnesium.

Native to Asia, buckwheat is an increasingly common addition to 21st century cuisine. Covered with a brownish-blackish husk, its three-edged, rounded cone-shaped grain is eaten in a similar way to wheat.

Malt extract contains a number of vitamins and minerals that are essential for our body, such as vitamins B2, B3, B6 and B12, as well as high levels of zinc, iron, calcium, magnesium, phosphorus and amino acids.

One of the oldest grains is barley, which is complete if not hulled, as both the hulls and bran contain extremely valuable nutrients such as high levels of vitamins A and B, iron, calcium, potassium, silicon and phosphorus.

Millet, also known as the "queen of the grains", contains many minerals and vitamins, such as the B vitamin family, fluorine, phosphorus, calcium, sulphur, iron, magnesium, potassium, zinc, as well as beta-carotene.

PABA (para-aminobenzoic acid) was formerly classified as a B vitamin (vitamin B10). It is a water-soluble compound that is absorbed from the small intestine. PABA is an intermediate in the production of folic acid by bacteria and is therefore only found with folic acid.

Vitamin C is perhaps the best known vitamin. It is a sugar derivative belonging to the group of water-soluble vitamins. Most animals can synthesise their own vitamin requirements, whereas humans must rely on dietary sources. Vitamin C is present in very small amounts in animal foods, with green plants and fruits meeting the majority of the need. Some plants contain particularly high amounts, such as rosehips and some types of pepper, which contain 1-2% of vitamin C in dry weight. It was first isolated in its pure state from the adrenal glands of Albert Szent-Györgyi in 1928, and later from lemon juice and tomato peppers in 1931. It was this discovery that was awarded the Nobel Prize for Medicine in 1937.

Main natural sources

Citrus fruits, berries, green and leafy vegetables, tomatoes, peppers.

Why is vitamin C important?

Vitamin C contributes to normal energy-producing metabolic processes, the maintenance of normal psychological function, and the normal functioning of the nervous and immune systems. Vitamin C also contributes to the normal formation of collagen, and through this to the maintenance of normal skin, blood vessels, cartilage, bones, teeth and gums. It helps to reduce fatigue and tiredness, contributes to the regeneration of reduced forms of vitamin E and enhances the absorption of iron. Contributes to the protection of cells against oxidative stress and to the normal functioning of the immune system during or after intense exercise.

This mineral is bluish at room temperature and is a cold, metallic element. Its name comes from the German name Zink, also known as horgany in Hungarian.

In the form of alloys, zinc was known in antiquity, but the material itself was not produced until around 1300. Its role in the human body was long overlooked.

The body contains 2-3 grams of zinc, mainly in the hair, eyes and male genitals, but also in the liver, kidneys, muscles and skin.

Main natural sources

Eggs, pulses, liver, seafood, crab, pumpkin seeds, wheat germ, oil seeds.

Why is zinc important?

Zinc is involved in normal carbohydrate metabolism, the normal metabolism of macronutrients, fatty acids and vitamin A, and the maintenance of a normal acid-base balance. It contributes to normal bone structure, normal vision, hair, nails and skin. It also contributes to normal immune function, protection of cells against oxidative stress, maintenance of normal mental function, normal DNA synthesis and maintenance of normal blood testosterone levels. It plays a role in cell division, normal protein synthesis and the maintenance of normal fertility and reproduction.

A fat-soluble compound that is stored in the liver, adipose tissues, heart, muscles, blood, adrenal glands and pituitary gland. Vitamin E was discovered and isolated in the 1920s and 1930s in the course of experiments to study vegetable oils, but it was not until the 1970s that it was realised that it was a substance essential for humans. Unlike the other fat-soluble vitamins, vitamin E, like the B vitamins or vitamin C, remains in the body for a relatively short time.

Main natural sources

Wheat germ, soya beans, vegetable oils, broccoli, Brussels sprouts, spinach, wholegrain cereals, eggs.

Why is vitamin E important?

It helps protect cells against oxidative stress.

It contributes to the normal functioning of the nervous system, to the maintenance of normal psychological function, to the maintenance of normal skin and mucous membranes, and to the reduction of fatigue and tiredness. Participates in normal energy-producing metabolic processes.

Vitamin B6 - also known as pyridoxine - is a group of compounds whose members have a related structure and act together. It was isolated in five independent laboratories in the late 1930s. It is a water-soluble vitamin, not stored by the body during metabolism, and is eliminated within 8 hours after digestion.

Main natural sources

Wheat bran, wheat germ, brewer's yeast, poppy seeds, cabbage, milk, eggs, beef.

Of interest

Many anti-nausea medicines used during pregnancy contain vitamin B6.

Why is vitamin B6 important?

It contributes to the maintenance of normal psychological function, normal functioning of the nervous system and the reduction of fatigue and tiredness. It is involved in normal energy-producing metabolic processes, normal protein and glycogen metabolism and normal cysteine metabolism. Vitamin B6 contributes to normal immune function, regulation of hormonal activity, normal red blood cell formation and normal homocysteine metabolism.

It contributes to the normal functioning of the nervous system, the maintenance of normal psychological function and the proper functioning of the heart. Involved in normal energy-producing metabolic processes. Thiamine contributes to the proper functioning of the heart.

It is involved in normal energy-producing metabolic processes. Contributes to normal vision, maintenance of normal red blood cells, skin and mucous membranes, normal functioning of the nervous system. Vitamin B2 contributes to the reduction of fatigue and tiredness and to normal iron metabolism and protection of cells against oxidative stress.

Vitamin A is a fat-soluble vitamin. It needs fats and minerals to be absorbed from the digestive tract. It occurs in two forms, one is pre-vitamin A and the other is pro-vitamin A, known as carotene.

Its main natural sources are

Milk, eggs, carrots, melons, apricots, pumpkin, spinach and animal offal (liver, kidneys, heart).

Why is vitamin A important?

It helps to maintain normal mucous membranes and skin. It is involved in normal iron metabolism and plays a role in cell differentiation. Contributes to normal vision and normal immune function.

Copper is one of the most commonly and longest used metals, and its presence in our bodies is necessary for many processes.

Its main natural sources are

Tomato sardines, sunflower seeds, crab, lobster, peanuts, oysters, prunes.

Why is copper important?

Copper in the body contributes to normal energy-producing metabolic processes, normal functioning of the nervous system, normal pigmentation of hair and skin, normal functioning of the immune system.

It contributes to the normal functioning of the nervous system, to the maintenance of normal psychological function and to the reduction of fatigue and tiredness. Participates in normal energy-producing metabolic processes, plays a role in cell division. Vitamin B12 contributes to normal immune function, normal red blood cell formation and normal homocysteine metabolism.

Live flora is made up of beneficial, living microorganisms that help maintain a healthy balance of gut flora by surviving the acidic environment in the digestive tract. Our products contain a high germ count of several live flora and Inulin, which promotes their reproduction.

The term Probiotic, also known as Living Flora, is of Greek origin, meaning for life. In its modern sense, the term probiotic was first used by R. B. Parker in 1974 to describe the organisms and substances responsible for the microbial balance of the intestinal tract. The characteristics of probiotics are that they are of human origin, non-pathogenic, resistant to the action of gastric acid, bile and digestive enzymes in saliva, pancreas and intestinal fluids. They retain their resistance during the shelf life of foodstuffs and during technological processes. In addition, probiotics are able to adhere to mucosal cells, exerting an antimicrobial effect against potential pathogens and reducing the adherence of pathogenic microbes to the mucosal surface. Probiotics are mostly lactic acid bacteria and bifidobacteria. The majority of the best known probiotic strains of lactic acid bacteria belong to the genus Lactobacillus, with a minority belonging to the genus Streptococcus.

Prebiotics are the natural nutrients that are typically the exclusive nutrients of probiotics and therefore promote their proliferation and predominance. In the oral cavity or gastrointestinal tract, digestive enzymes do not break down prebiotics, so they can pass undigested into the large intestine. Prebiotics are dietary fibres, but they are water soluble, making them the most excellent of all dietary fibres. In addition to their dietary fibre function, their real utility lies in the fact that they are the sole food source of probiotics. As the large intestine is already low in digestible food, i.e. relatively malnourished, ingested prebiotics offer the opportunity for the proliferation of human-friendly gut bacteria.

In their natural state, they are found in many foods, e.g. Jerusalem artichokes, chicory root, onions, garlic, leeks, artichokes, wholegrain cereals, wheat, bananas, flax, spinach, spinach, cabbage, Swiss chard, mustard, berries, pulses, milk and most mature cheeses.

One type of prebiotic is Inulin, basically a dietary fibre that enters the colon undigested, enhancing the reproduction and overgrowth of probiotics.

Their role: digestion, intestinal flora balance

Our intestinal tract, the largest surface area of our body, is about 7-9 metres long and is the way we communicate with the outside world. This makes it a potential site of attack for pathogens and toxic substances. The gut normally contains around 200-400 strains of bacteria. During foetal life, beneficial bacteria predominate in 95-98%. A healthy gut flora provides protection against many pathogens, ensures the integrity of the gut lining and helps the body absorb the nutrients it needs. They produce many vitamins essential for the body. If the defence mechanisms of the digestive tract are weakened, this can cause, among other things, a disturbance of absorption processes.

In order for probiotics to be able to have an effect on their environment, high abundance is a prerequisite, which means at least 108 c.f.u. organisms per gram of intestinal fluid.

What does the term c.f.u. mean?

c.f.u.: colony-forming unit per millilitre, the number of viable micro-organisms (germ count). In preparations, the number of bacteria is usually expressed in this unit. However, Inulin is expressed in mg. A minimum of 109 c.f.u. is accepted as an appropriate dose.

What is an effective live-flower preparation?

• Prebiotics promote the growth of probiotics, so the preparation should contain Inulin or fructo-oligosaccharides.
• They are resistant to the action of stomach acid, bile and digestive enzymes, allowing the beneficial bacteria to live and enter the large intestine, where they can multiply and thrive. It is essential that the bacteria retain their viability during their passage through the gastrointestinal tract.
• Good live-flora preparations contain a minimum of 5 to 6 strains, as we want to replenish the diverse multicultural gut bacteria.
• They retain their resistance during their shelf life and during technological processes.
• They contain an adequate number of germs, with a minimum of 108 or 109 colony forming units recommended by experts.