NICS Trace elements with Collagen

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 the 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 building.

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 (especially 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.

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.

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.

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.

It is named after Selene, the moon goddess of Greek mythology. By the late 1800s, it had been proven to be an essential trace element for the body, as it contains an enzyme called glutathione peroxidase, which protects the body against toxins that enter the body. Selenium is found in the human body in amounts of only 10-15 mg.

The main natural sources of selenium are

Brazil nuts, tuna, sunflower seeds, rice, red meats, poultry, wholemeal flour bakery products, cashew nuts.

Why is selenium important?

They interact with vitamin E to enhance each other's benefits, helping to protect cells against oxidative stress. In addition, selenium contributes to the maintenance of normal nails and hair, as well as normal thyroid and immune function.

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 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.

Manganese is involved in normal energy-producing metabolic processes and contributes to the maintenance of normal bone structure, protection of cells against oxidative stress and normal connective tissue formation.

Discovered in 1808 by three chemists. It is a relatively rare trace element. Its best known compounds are boric acid and borax.

Main natural sources

Leafy vegetables, oilseeds, fruits, cereal grains, soya beans, salmon, sardines, cheese.

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 is most abundant in the Earth's interior, but is also present in the Earth's crust and surface waters. It is mostly found in ores as it does not occur in elemental form. The human body contains only 1-2 milligrams of cobalt, which, together with vitamin B12, plays an important role in the normal functioning of our body.

Vitamin B9, also known as folic acid, is a water-soluble compound that is actually not a single pteridine derivative but several pteridine derivatives with similar structure and action. Folic acid was discovered in the 1930s by Dr Lucy Wills in experiments on anaemic people using yeast.

Its main natural sources are

Leafy vegetables (Brussels sprouts, broccoli, lettuce, spinach), black-eyed beans, liver, yeast, peanuts, walnuts.

Discovered around 1830. It is named after the Norwegian god Vanadis, goddess of beauty and fertility.

Its main natural sources are

Mushrooms, cereals, oilseeds, wine, fruit juices, parsley, crustaceans and other sea creatures.

It is present in our bodies in very small amounts, but it is essential for a healthy human body. Molybdenum contributes to the normal metabolism of sulphur-containing amino acids.

Its main natural sources are

Beans and pulses, spinach, brown rice, offal, lentils, milk, oilseeds, cereals.

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. Since 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 proliferation 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.