In recent years, there has been an increased clinical focus on the beautifying benefits of edible collagen. Numerous studies have shown how it hydrates, plumps and firms the skin, boosting moisture as it reduces wrinkles. Along with this, it’s been proven to strengthen nails, encourage hair growth, and promote gut health.
This increased attention from the scientific and beauty community alike means more and more brands have flooded the market. With so many types of edible collagen to choose from, how do we know which one to select? There are two main sources of edible collagen you’ll come across: bovine and marine. Let’s take a deeper look into the difference between each to work out which is best.
What is the main difference between bovine collagen and marine collagen?
Bovine collagen is derived from cow hides, bones and muscles. All of By Beth’s bovine collagen is grass-fed, pasture-raised and sourced domestically from a farm within Australia, making it the highest quality edible collagen available. Marine collagen, on the other hand, is derived from fish scales and skin. There are significant supply chain traceability issues with marine collagen; most brands don’t disclose what country it has come from, meaning it could be imported from a commercial fish farm in China or Southeast Asia and/or pose a safety risk of heavy metal toxicity and environmental pollutants.
Which type of collagen, bovine or marine, yields optimal results?
Bovine collagen is more genetically compatible with the human body than marine collagen, meaning it is more easily absorbed and distributed throughout the body. Marine collagen, on the other hand, is non-mammalian, meaning it is not considered to be as genetically similar and, as this report points out, may adversely affect usage in some applications. In addition, bovine collagen is rich in both Type I collagen (minimises fine lines; strengthens skin, nails, hair) and Type III collagen (increases skin hydration and elasticity; supports gut health), whereas marine collagen only contains Type I collagen. Bovine collagen also has a rich amino acid profile (glycine, proline and hydroxyproline) that promotes healthy, glowing skin.
What tastes more pleasant, bovine collagen or marine collagen?
You’re probably wondering about the taste – and rightfully so. After all, edible collagen gives best results when consumed daily rather than at infrequent intervals, so it’s important you choose a collagen you’ll actually want to use. Bovine collagen is virtually tasteless, blending beautifully into your favourite hot or cold liquid from plain water to smoothies to coffee. It is also suitable for use in both sweet and savoury recipes due to its neutral taste. Marine collagen, however, can tend to have a fishy taste.
Overall, is bovine collagen or marine collagen better?
Bovine collagen is the better choice. In terms of traceability, quality, genetic compatibility, taste and results, bovine collagen’s benefits are superior. If you want a smooth, youthful and lit-from-within complexion, long and strong nails, and glossy, voluminous hair – as well as added gut health benefits – bovine collagen is your answer.
Explore the By Beth range of 100% Australian bovine collagen
