{"id":460,"date":"2026-06-15T15:30:00","date_gmt":"2026-06-15T14:30:00","guid":{"rendered":"https:\/\/dev-prestashop-2b2cd056cbc0.prestashop.sh\/blog\/?p=460"},"modified":"2026-06-30T09:32:21","modified_gmt":"2026-06-30T08:32:21","slug":"aliments-riches-collagene","status":"publish","type":"post","link":"https:\/\/www.nutrixeal.fr\/expertise\/aliments-riches-collagene\/","title":{"rendered":"Quels sont les aliments riches en collag\u00e8ne&nbsp;?"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Le collag\u00e8ne est la prot\u00e9ine la plus abondante du corps humain. Pr\u00e9sente dans la peau, les os, les tendons et les cartilages, elle assure structure et coh\u00e9sion \u00e0 de nombreux tissus. Avec l&rsquo;\u00e2ge, sa synth\u00e8se diminue progressivement. Au laboratoire Nutrixeal, nous vous expliquons comment trouver le collag\u00e8ne dans les aliments et soutenir sa formation au quotidien.<\/p>\n\n\n\r\n<section class=\"article-callout article-callout--summary panel summary-box\">\r\n\r\n    <div class=\"article-callout__header\">\r\n      <span class=\"article-callout__icon\" aria-hidden=\"true\">\r\n                  <svg width=\"24\" height=\"24\" viewBox=\"0 0 24 24\" fill=\"none\">\r\n            <path d=\"M3.5 10C3.5 6.22876 3.5 4.34315 4.7448 3.17157C5.98959 2 7.99306 2 12 2H12.7727C16.0339 2 17.6645 2 18.7969 2.79784C19.1214 3.02643 19.4094 3.29752 19.6523 3.60289C20.5 4.66867 20.5 6.20336 20.5 9.27273V11.8182C20.5 14.7814 20.5 16.2629 20.0311 17.4462C19.2772 19.3486 17.6829 20.8491 15.6616 21.5586C14.4044 22 12.8302 22 9.68182 22C7.88275 22 6.98322 22 6.26478 21.7478C5.10979 21.3424 4.19875 20.4849 3.76796 19.3979C3.5 18.7217 3.5 17.8751 3.5 16.1818V10Z\" stroke=\"#4FA729\" stroke-width=\"1.5\" stroke-linejoin=\"round\"\/>\r\n            <path d=\"M20.5 12C20.5 13.8409 19.0076 15.3333 17.1667 15.3333C16.5009 15.3333 15.716 15.2167 15.0686 15.3901C14.4935 15.5442 14.0442 15.9935 13.8901 16.5686C13.7167 17.216 13.8333 18.0009 13.8333 18.6667C13.8333 20.5076 12.3409 22 10.5 22\" stroke=\"#4FA729\" stroke-width=\"1.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\/>\r\n            <path d=\"M8 7H15\" stroke=\"#4FA729\" stroke-width=\"1.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\/>\r\n            <path d=\"M8 11H11\" stroke=\"#4FA729\" stroke-width=\"1.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\/>\r\n          <\/svg>\r\n                <\/span>\r\n\r\n      <p class=\"article-callout__title\">\r\n        En r\u00e9sum\u00e9      <\/p>\r\n    <\/div>\r\n\r\n    <div class=\"article-callout__content\">\r\n      \n<ul class=\"wp-block-list\">\n<li><strong>Sources directes<\/strong>&nbsp;: Bouillon d\u2019os, peau de poulet, tendons, abats, poissons et g\u00e9latine apportent du collag\u00e8ne issu des tissus animaux.<\/li>\n\n\n\n<li><strong>Synth\u00e8se naturelle<\/strong>&nbsp;: Le corps fabrique aussi son propre collag\u00e8ne \u00e0 partir d\u2019acides amin\u00e9s, avec l\u2019aide de la vitamine C, du zinc et du cuivre.<\/li>\n\n\n\n<li><strong>Vitamine C indispensable<\/strong>&nbsp;: Agrumes, poivrons rouges, fruits rouges et l\u00e9gumes verts soutiennent la formation du collag\u00e8ne dans la peau, les os et les cartilages.<\/li>\n\n\n\n<li><strong>Cuisson \u00e0 privil\u00e9gier<\/strong>&nbsp;: Les cuissons longues et douces transforment le collag\u00e8ne en g\u00e9latine plus digeste, notamment dans les bouillons et plats mijot\u00e9s.<\/li>\n\n\n\n<li><strong>Freins \u00e0 limiter<\/strong>&nbsp;: Exc\u00e8s de sucre, alcool, tabac, UV et aliments ultra-transform\u00e9s peuvent fragiliser les fibres de collag\u00e8ne ou freiner leur renouvellement.<\/li>\n\n\n\n<li><strong>Compl\u00e9ments utiles<\/strong>&nbsp;: Les peptides de collag\u00e8ne hydrolys\u00e9 peuvent compl\u00e9ter l\u2019alimentation lorsque les apports directs sont insuffisants ou difficiles \u00e0 maintenir.<\/li>\n<\/ul>\n    <\/div>\r\n\r\n<\/section>\n\n\n<div class=\"wp-block-uagb-advanced-heading uagb-block-8d0cbca0\"><h2 class=\"uagb-heading-text\">Qu&rsquo;est-ce que le collag\u00e8ne et pourquoi est-il essentiel pour votre corps&nbsp;?<\/h2><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Le <a href=\"https:\/\/www.nutrixeal.fr\/58-collagene\">collag\u00e8ne <\/a>constitue environ 30% des prot\u00e9ines totales de l&rsquo;organisme.<sup>[1]<\/sup> Cette mol\u00e9cule fibreuse forme une structure en triple h\u00e9lice compos\u00e9e principalement de glycine, de proline et d&rsquo;hydroxyproline.<sup>[2]<\/sup><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">On le retrouve dans la peau, les os, les cartilages, les tendons et les vaisseaux sanguins. Il participe au maintien de l&rsquo;\u00e9lasticit\u00e9 cutan\u00e9e et \u00e0 la solidit\u00e9 des tissus conjonctifs. Sa production naturelle diminue avec l&rsquo;\u00e2ge.<\/p>\n\n\n\n<div class=\"wp-block-uagb-advanced-heading uagb-block-c4d3eaa3\"><h2 class=\"uagb-heading-text\">Collag\u00e8ne alimentaire vs. collag\u00e8ne produit par le corps&nbsp;: quelles sont les diff\u00e9rences&nbsp;?<\/h2><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Le collag\u00e8ne alimentaire provient exclusivement de sources animales&nbsp;: viandes, poissons, abats et bouillons. Il est dig\u00e9r\u00e9 puis fragment\u00e9 en acides amin\u00e9s et peptides avant absorption.<sup>[3]<\/sup><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Le collag\u00e8ne endog\u00e8ne, lui, est synth\u00e9tis\u00e9 par les fibroblastes \u00e0 partir des acides amin\u00e9s disponibles. Cette synth\u00e8se n\u00e9cessite des cofacteurs comme la vitamine C, le zinc et le cuivre. Les deux voies sont compl\u00e9mentaires pour soutenir vos tissus.<\/p>\n\n\n\n<div class=\"wp-block-uagb-advanced-heading uagb-block-4b87e163\"><h2 class=\"uagb-heading-text\">O\u00f9 trouver du collag\u00e8ne naturellement&nbsp;: les aliments qui en contiennent directement<\/h2><\/div>\n\n\n\n<div class=\"wp-block-uagb-advanced-heading uagb-block-9bc845dd\"><h3 class=\"uagb-heading-text\">Bouillon d&rsquo;os&nbsp;: une source traditionnelle de collag\u00e8ne<\/h3><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Le bouillon d&rsquo;os s&rsquo;obtient en faisant mijoter pendant plusieurs heures des os, cartilages et tendons d&rsquo;animaux.<sup>[4] <\/sup>La cuisson lente extrait le collag\u00e8ne pr\u00e9sent dans les tissus, qui se transforme en g\u00e9latine. Ce proc\u00e9d\u00e9 culinaire ancestral fournit \u00e9galement des min\u00e9raux et des acides amin\u00e9s vari\u00e9s.<\/p>\n\n\n\n<div class=\"wp-block-uagb-advanced-heading uagb-block-82e8d52f\"><h3 class=\"uagb-heading-text\">Viandes et abats riches en collag\u00e8ne (b\u0153uf, poulet, porc)<\/h3><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Les morceaux de viande contenant des tissus conjonctifs sont particuli\u00e8rement riches en collag\u00e8ne alimentaire.<sup>[5]<\/sup> Le jarret de b\u0153uf, la queue, les pieds de veau et la peau de poulet en concentrent davantage. Les abats comme la langue ou les joues apportent aussi des acides amin\u00e9s caract\u00e9ristiques de cette prot\u00e9ine.<\/p>\n\n\n\n<div class=\"wp-block-uagb-advanced-heading uagb-block-e6406f0c\"><h3 class=\"uagb-heading-text\">Poissons et fruits de mer&nbsp;: le collag\u00e8ne marin<\/h3><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Le <a href=\"https:\/\/www.nutrixeal.fr\/223-collagene-marin\">collag\u00e8ne marin<\/a> est pr\u00e9sent dans la peau, les ar\u00eates et les \u00e9cailles des poissons.<sup>[6]<\/sup> Le saumon, la sardine et le maquereau en contiennent, tout comme les crustac\u00e9s. Ces aliments fournissent par ailleurs des <a href=\"https:\/\/www.nutrixeal.fr\/42-Les-acides-gras-omega-3\">acides gras om\u00e9ga-3<\/a> et de l&rsquo;iode, deux nutriments int\u00e9ressants pour l&rsquo;\u00e9quilibre alimentaire global.<\/p>\n\n\n\n<div class=\"wp-block-uagb-advanced-heading uagb-block-ce35b33f\"><h3 class=\"uagb-heading-text\">La g\u00e9latine&nbsp;: un d\u00e9riv\u00e9 pr\u00e9cieux<\/h3><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">La g\u00e9latine est obtenue par hydrolyse partielle du collag\u00e8ne animal.<sup>[2] <\/sup>Elle se pr\u00e9sente sous forme de feuilles ou de poudre et entre dans la composition de nombreux desserts traditionnels. Cette forme d\u00e9riv\u00e9e du collag\u00e8ne contient les m\u00eames acides amin\u00e9s que la prot\u00e9ine d&rsquo;origine, notamment la glycine et la proline.<\/p>\n\n\n\n<div class=\"wp-block-uagb-advanced-heading uagb-block-93a95027\"><h3 class=\"uagb-heading-text\">Les peaux et tendons&nbsp;: des sources n\u00e9glig\u00e9es<\/h3><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">La peau de poulet, les tendons de b\u0153uf et les couennes de porc figurent parmi les parties les plus concentr\u00e9es en collag\u00e8ne.<sup>[1]<\/sup> Souvent \u00e9cart\u00e9es des assiettes modernes, ces sources animales \u00e9taient pourtant largement consomm\u00e9es autrefois. Leur cuisson prolong\u00e9e lib\u00e8re la prot\u00e9ine sous une forme plus assimilable par l&rsquo;organisme.<\/p>\n\n\n\r\n<section class=\"article-callout article-callout--takeaway panel summary-box\">\r\n\r\n    <div class=\"article-callout__header\">\r\n      <span class=\"article-callout__icon\" aria-hidden=\"true\">\r\n                  <svg width=\"24\" height=\"24\" viewBox=\"0 0 24 24\" fill=\"none\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\r\n            <path d=\"M5.14286 14C4.41735 12.8082 4 11.4118 4 9.91886C4 5.54539 7.58172 2 12 2C16.4183 2 20 5.54539 20 9.91886C20 11.4118 19.5827 12.8082 18.8571 14\" stroke=\"#98800B\" stroke-width=\"1.5\" stroke-linecap=\"round\"\/>\r\n            <path d=\"M7.38287 17.0982C7.291 16.8216 7.24507 16.6833 7.25042 16.5713C7.26174 16.3343 7.41114 16.1262 7.63157 16.0405C7.73579 16 7.88105 16 8.17157 16H15.8284C16.119 16 16.2642 16 16.3684 16.0405C16.5889 16.1262 16.7383 16.3343 16.7496 16.5713C16.7549 16.6833 16.709 16.8216 16.6171 17.0982C16.4473 17.6094 16.3624 17.8651 16.2315 18.072C15.9572 18.5056 15.5272 18.8167 15.0306 18.9408C14.7935 19 14.525 19 13.9881 19H10.0119C9.47495 19 9.2065 19 8.96944 18.9408C8.47283 18.8167 8.04281 18.5056 7.7685 18.072C7.63755 17.8651 7.55266 17.6094 7.38287 17.0982Z\" stroke=\"#98800B\" stroke-width=\"1.5\"\/>\r\n            <path d=\"M15 19L14.8707 19.6466C14.7293 20.3537 14.6586 20.7072 14.5001 20.9866C14.2552 21.4185 13.8582 21.7439 13.3866 21.8994C13.0816 22 12.7211 22 12 22C11.2789 22 10.9184 22 10.6134 21.8994C10.1418 21.7439 9.74484 21.4185 9.49987 20.9866C9.34144 20.7072 9.27073 20.3537 9.12932 19.6466L9 19\" stroke=\"#98800B\" stroke-width=\"1.5\"\/>\r\n            <path d=\"M12 16V11\" stroke=\"#98800B\" stroke-width=\"1.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\/>\r\n          <\/svg>\r\n                <\/span>\r\n\r\n      <p class=\"article-callout__title\">\r\n        Bon \u00e0 savoir      <\/p>\r\n    <\/div>\r\n\r\n    <div class=\"article-callout__content\">\r\n      \n<p class=\"wp-block-paragraph\">La cuisson longue \u00e0 feu doux transforme le collag\u00e8ne fibreux en g\u00e9latine soluble, plus facilement dig\u00e9r\u00e9e. \u00c0 l&rsquo;inverse, une cuisson trop vive ou prolong\u00e9e \u00e0 haute temp\u00e9rature peut d\u00e9naturer les acides amin\u00e9s et r\u00e9duire la qualit\u00e9 nutritionnelle de la pr\u00e9paration.<\/p>\n    <\/div>\r\n\r\n<\/section>\n\n\n<div class=\"wp-block-uagb-advanced-heading uagb-block-97d2f17f\"><h3 class=\"uagb-heading-text\">Les \u0153ufs&nbsp;: une source accessible<\/h3><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Les \u0153ufs ne contiennent pas de collag\u00e8ne dans leur partie comestible classique, mais leur membrane renferme des fibres de cette prot\u00e9ine.<sup>[7]<\/sup> Le blanc et le jaune apportent toutefois des acides amin\u00e9s essentiels \u00e0 la synth\u00e8se endog\u00e8ne, comme la proline. Ils restent une option nutritionnelle accessible et polyvalente.<\/p>\n\n\n\n<div class=\"wp-block-uagb-advanced-heading uagb-block-a9477577\"><h2 class=\"uagb-heading-text\">Aliments qui favorisent la production naturelle de collag\u00e8ne (pr\u00e9curseurs)<\/h2><\/div>\n\n\n\n<div class=\"wp-block-uagb-advanced-heading uagb-block-df0ef812\"><h3 class=\"uagb-heading-text\">Agrumes et vitamine C&nbsp;: le duo gagnant<\/h3><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Les agrumes comme l&rsquo;orange, le citron et le pamplemousse sont d&rsquo;excellentes sources de vitamine C.<sup>[8]<\/sup> Cette vitamine contribue \u00e0 la formation normale de collag\u00e8ne pour le fonctionnement normal de la peau, des cartilages, des os, des gencives, des dents et des vaisseaux sanguins. Une consommation quotidienne d&rsquo;agrumes soutient cette synth\u00e8se naturelle.<\/p>\n\n\n\n<div class=\"wp-block-uagb-advanced-heading uagb-block-f8f129ab\"><h3 class=\"uagb-heading-text\">Poivrons rouges et autres l\u00e9gumes color\u00e9s<\/h3><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Les poivrons rouges affichent une teneur en vitamine C sup\u00e9rieure \u00e0 celle des oranges.<sup>[8] <\/sup>Crus ou l\u00e9g\u00e8rement cuits, ils pr\u00e9servent l&rsquo;essentiel de leurs vitamines. Les tomates, les courges et les carottes compl\u00e8tent cette palette de l\u00e9gumes color\u00e9s. Riches en antioxydants, ils participent \u00e0 la protection des cellules contre le stress oxydatif.<\/p>\n\n\n\n<div class=\"wp-block-uagb-advanced-heading uagb-block-9b76bdf8\"><h3 class=\"uagb-heading-text\">L\u00e9gumes verts feuillus&nbsp;: \u00e9pinards, kale et compagnie<\/h3><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Les \u00e9pinards, le kale et le chou fris\u00e9 apportent vitamine C, vitamine A et min\u00e9raux vari\u00e9s.<sup>[1]<\/sup> Ces l\u00e9gumes verts contiennent \u00e9galement du mangan\u00e8se, qui contribue \u00e0 la formation normale de tissus conjonctifs. Int\u00e9grer ces v\u00e9g\u00e9taux r\u00e9guli\u00e8rement dans vos repas constitue une base solide pour une alimentation \u00e9quilibr\u00e9e.<\/p>\n\n\n\n<div class=\"wp-block-uagb-advanced-heading uagb-block-f3d262e2\"><h3 class=\"uagb-heading-text\">Fruits rouges et autres baies riches en antioxydants<\/h3><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Les framboises, fraises et myrtilles sont riches en vitamine C et en polyph\u00e9nols.<sup>[9] <\/sup>Ces compos\u00e9s agissent comme des antioxydants en aidant \u00e0 prot\u00e9ger les cellules contre les radicaux libres. Une portion quotidienne de fruits rouges, fra\u00eeche ou surgel\u00e9e, compl\u00e8te id\u00e9alement un petit-d\u00e9jeuner ou une collation.<\/p>\n\n\n\n<div class=\"wp-block-uagb-advanced-heading uagb-block-2961d986\"><h3 class=\"uagb-heading-text\">Noix et graines&nbsp;: des alli\u00e9s insoup\u00e7onn\u00e9s<\/h3><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Les amandes, noix de cajou et graines de courge fournissent du zinc et du cuivre.<sup>[1]<\/sup> Ces deux min\u00e9raux interviennent dans le maintien de tissus conjonctifs normaux et dans la synth\u00e8se prot\u00e9ique. Une poign\u00e9e quotidienne de noix ou de graines apporte ces nutriments sans alourdir votre apport calorique.<\/p>\n\n\n\n<div class=\"wp-block-uagb-advanced-heading uagb-block-deb296f9\"><h2 class=\"uagb-heading-text\">Quels sont les nutriments cl\u00e9s pour la synth\u00e8se du collag\u00e8ne&nbsp;?<\/h2><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Plusieurs nutriments interviennent dans la formation du collag\u00e8ne. La vitamine C est indispensable car elle agit comme cofacteur des enzymes responsables de l&rsquo;hydroxylation de la proline et de la lysine.<sup>[8]<\/sup><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Le zinc contribue \u00e0 une synth\u00e8se prot\u00e9ique normale, tandis que le cuivre participe au maintien de tissus conjonctifs normaux.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Le mangan\u00e8se joue un r\u00f4le dans la formation des tissus conjonctifs. Les acides amin\u00e9s glycine, proline et lysine constituent la mati\u00e8re premi\u00e8re de cette prot\u00e9ine.<sup>[2]<\/sup><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Une alimentation vari\u00e9e combinant prot\u00e9ines animales, fruits, l\u00e9gumes et ol\u00e9agineux fournit l&rsquo;ensemble de ces \u00e9l\u00e9ments essentiels.<\/p>\n\n\n\n<div class=\"wp-block-uagb-advanced-heading uagb-block-1d8be159\"><h2 class=\"uagb-heading-text\">Comment optimiser l&rsquo;assimilation du collag\u00e8ne alimentaire&nbsp;?<\/h2><\/div>\n\n\n\n<div class=\"wp-block-uagb-advanced-heading uagb-block-46c51890\"><h3 class=\"uagb-heading-text\">L&rsquo;importance d&rsquo;associer le collag\u00e8ne avec la vitamine C<\/h3><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">La <a href=\"https:\/\/www.nutrixeal.fr\/71-vitamine-c\">vitamine C<\/a> est un cofacteur incontournable de la prolyl-hydroxylase et de la lysyl-hydroxylase, deux enzymes n\u00e9cessaires \u00e0 la stabilisation des fibres de collag\u00e8ne.<sup>[8]<\/sup> Associer une source de prot\u00e9ines animales \u00e0 des aliments riches en vitamine C optimise donc le travail des fibroblastes. Un filet de poisson accompagn\u00e9 d&rsquo;un jus de citron ou une viande mijot\u00e9e avec poivrons illustrent parfaitement cette synergie nutritionnelle.<\/p>\n\n\n\n<div class=\"wp-block-uagb-advanced-heading uagb-block-34cdaa36\"><h3 class=\"uagb-heading-text\">L&rsquo;impact du mode de cuisson sur la biodisponibilit\u00e9<\/h3><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">La cuisson longue \u00e0 feu doux transforme le collag\u00e8ne fibreux insoluble en g\u00e9latine soluble, plus assimilable.<sup>[1]<\/sup> \u00c0 l&rsquo;inverse, les temp\u00e9ratures tr\u00e8s \u00e9lev\u00e9es peuvent d\u00e9grader certains acides amin\u00e9s et oxyder les graisses associ\u00e9es. Pour pr\u00e9server les nutriments, privil\u00e9giez le mijotage, la vapeur douce ou la cuisson lente au four. Cette approche convient particuli\u00e8rement aux bouillons et aux rago\u00fbts traditionnels.<\/p>\n\n\n\n<div class=\"wp-block-uagb-advanced-heading uagb-block-014168a1\"><h3 class=\"uagb-heading-text\">Les associations d&rsquo;aliments favorables<\/h3><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Combiner prot\u00e9ines animales, agrumes et l\u00e9gumes verts renforce l&rsquo;apport global en acides amin\u00e9s et en cofacteurs. Une assiette \u00e9quilibr\u00e9e peut associer un poisson, des \u00e9pinards et un quartier de citron. Les l\u00e9gumineuses apportent de la lysine, tandis que les noix fournissent zinc et cuivre. Cette diversit\u00e9 alimentaire couvre l&rsquo;ensemble des besoins li\u00e9s \u00e0 la formation du collag\u00e8ne.<\/p>\n\n\n\r\n<section class=\"article-callout article-callout--takeaway panel summary-box\">\r\n\r\n    <div class=\"article-callout__header\">\r\n      <span class=\"article-callout__icon\" aria-hidden=\"true\">\r\n                  <svg width=\"24\" height=\"24\" viewBox=\"0 0 24 24\" fill=\"none\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\r\n            <path d=\"M5.14286 14C4.41735 12.8082 4 11.4118 4 9.91886C4 5.54539 7.58172 2 12 2C16.4183 2 20 5.54539 20 9.91886C20 11.4118 19.5827 12.8082 18.8571 14\" stroke=\"#98800B\" stroke-width=\"1.5\" stroke-linecap=\"round\"\/>\r\n            <path d=\"M7.38287 17.0982C7.291 16.8216 7.24507 16.6833 7.25042 16.5713C7.26174 16.3343 7.41114 16.1262 7.63157 16.0405C7.73579 16 7.88105 16 8.17157 16H15.8284C16.119 16 16.2642 16 16.3684 16.0405C16.5889 16.1262 16.7383 16.3343 16.7496 16.5713C16.7549 16.6833 16.709 16.8216 16.6171 17.0982C16.4473 17.6094 16.3624 17.8651 16.2315 18.072C15.9572 18.5056 15.5272 18.8167 15.0306 18.9408C14.7935 19 14.525 19 13.9881 19H10.0119C9.47495 19 9.2065 19 8.96944 18.9408C8.47283 18.8167 8.04281 18.5056 7.7685 18.072C7.63755 17.8651 7.55266 17.6094 7.38287 17.0982Z\" stroke=\"#98800B\" stroke-width=\"1.5\"\/>\r\n            <path d=\"M15 19L14.8707 19.6466C14.7293 20.3537 14.6586 20.7072 14.5001 20.9866C14.2552 21.4185 13.8582 21.7439 13.3866 21.8994C13.0816 22 12.7211 22 12 22C11.2789 22 10.9184 22 10.6134 21.8994C10.1418 21.7439 9.74484 21.4185 9.49987 20.9866C9.34144 20.7072 9.27073 20.3537 9.12932 19.6466L9 19\" stroke=\"#98800B\" stroke-width=\"1.5\"\/>\r\n            <path d=\"M12 16V11\" stroke=\"#98800B\" stroke-width=\"1.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\/>\r\n          <\/svg>\r\n                <\/span>\r\n\r\n      <p class=\"article-callout__title\">\r\n        Bon \u00e0 savoir      <\/p>\r\n    <\/div>\r\n\r\n    <div class=\"article-callout__content\">\r\n      \n<p class=\"wp-block-paragraph\">Consommer une source de vitamine C lors du m\u00eame repas qu&rsquo;un aliment riche en prot\u00e9ines optimise l&rsquo;utilisation des acides amin\u00e9s par l&rsquo;organisme. Un kiwi en dessert, un filet de citron sur le poisson ou une salade de poivrons crus \u00e0 c\u00f4t\u00e9 d&rsquo;une viande blanche suffisent \u00e0 cr\u00e9er cette synergie au quotidien.<\/p>\n    <\/div>\r\n\r\n<\/section>\n\n\n<div class=\"wp-block-uagb-advanced-heading uagb-block-4a556048\"><h3 class=\"uagb-heading-text\">Erreurs \u00e0 \u00e9viter pour une meilleure absorption<\/h3><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Cuire excessivement les viandes \u00e0 tr\u00e8s haute temp\u00e9rature favorise la formation de compos\u00e9s ind\u00e9sirables. Une consommation trop pauvre en v\u00e9g\u00e9taux frais limite par ailleurs l&rsquo;apport en vitamine C et en antioxydants.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sauter le petit-d\u00e9jeuner ou \u00e9liminer totalement les prot\u00e9ines animales d&rsquo;un seul coup peut&nbsp;r\u00e9duire l&rsquo;apport en acides amin\u00e9s essentiels. Une approche progressive et vari\u00e9e reste pr\u00e9f\u00e9rable pour soutenir durablement la synth\u00e8se de collag\u00e8ne.<\/p>\n\n\n\n<div class=\"wp-block-uagb-advanced-heading uagb-block-4637ca5f\"><h2 class=\"uagb-heading-text\">Quels sont les facteurs qui nuisent \u00e0 la production de collag\u00e8ne&nbsp;?<\/h2><\/div>\n\n\n\n<div class=\"wp-block-uagb-advanced-heading uagb-block-775bc434\"><h3 class=\"uagb-heading-text\">Le sucre et la glycation&nbsp;: un ennemi silencieux<\/h3><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">La glycation est une r\u00e9action non enzymatique entre les sucres r\u00e9ducteurs et les acides amin\u00e9s des prot\u00e9ines, notamment du collag\u00e8ne.<sup>[10]<\/sup> Ce processus g\u00e9n\u00e8re des produits avanc\u00e9s appel\u00e9s AGEs (Advanced Glycation End-products), qui modifient la structure des fibres. Une consommation excessive de sucres rapides acc\u00e9l\u00e8re cette r\u00e9action au sein des tissus. Limiter les sucres ajout\u00e9s et privil\u00e9gier les glucides complexes participe \u00e0 pr\u00e9server l&rsquo;int\u00e9grit\u00e9 du collag\u00e8ne.<\/p>\n\n\n\n<div class=\"wp-block-uagb-advanced-heading uagb-block-8809c2f4\"><h3 class=\"uagb-heading-text\">L&rsquo;exc\u00e8s d&rsquo;alcool et ses m\u00e9faits<\/h3><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Une consommation r\u00e9guli\u00e8re et importante d&rsquo;alcool perturbe l&rsquo;absorption de plusieurs micronutriments, dont la vitamine C et le zinc.<sup>[11]<\/sup> Or, ces deux \u00e9l\u00e9ments interviennent directement dans la synth\u00e8se du collag\u00e8ne.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">L&rsquo;alcool favorise&nbsp;aussi la d\u00e9shydratation et le stress oxydatif. Une consommation mod\u00e9r\u00e9e, dans le cadre des rep\u00e8res de sant\u00e9 publique, reste pr\u00e9f\u00e9rable pour pr\u00e9server l&rsquo;\u00e9quilibre physiologique global.<\/p>\n\n\n\n<div class=\"wp-block-uagb-advanced-heading uagb-block-c1735734\"><h3 class=\"uagb-heading-text\">Les graisses trans et les aliments transform\u00e9s<\/h3><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Les graisses trans, pr\u00e9sentes dans certains produits industriels, g\u00e9n\u00e8rent une inflammation de bas grade dans l&rsquo;organisme.<sup>[12]<\/sup> Cette inflammation chronique peut alt\u00e9rer les tissus conjonctifs sur le long terme. Les aliments ultra-transform\u00e9s sont par ailleurs souvent pauvres en vitamines et min\u00e9raux indispensables. Privil\u00e9gier des produits bruts, cuisin\u00e9s \u00e0 la maison, contribue \u00e0 une alimentation plus protectrice.<\/p>\n\n\n\n<div class=\"wp-block-uagb-advanced-heading uagb-block-4df93f13\"><h3 class=\"uagb-heading-text\">L&rsquo;exposition aux UV et le photo-vieillissement<\/h3><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Les rayons ultraviolets activent les m\u00e9talloprot\u00e9inases matricielles (MMP-1), des enzymes qui d\u00e9gradent le collag\u00e8ne cutan\u00e9.<sup>[13]<\/sup> Cette d\u00e9gradation acc\u00e9l\u00e9r\u00e9e participe au photo-vieillissement et \u00e0 la formation des rides. Une protection solaire quotidienne, associ\u00e9e \u00e0 une alimentation riche en antioxydants, limite cet impact visible. Le port d&rsquo;un chapeau et l&rsquo;\u00e9vitement des heures les plus chaudes compl\u00e8tent utilement cette strat\u00e9gie.<\/p>\n\n\n\n<div class=\"wp-block-uagb-advanced-heading uagb-block-8fc9f5b5\"><h3 class=\"uagb-heading-text\">Autres habitudes de vie \u00e0 surveiller<\/h3><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Le tabac g\u00e9n\u00e8re des radicaux libres qui d\u00e9gradent les fibres de collag\u00e8ne et alt\u00e8rent la microcirculation cutan\u00e9e.<sup>[14]<\/sup> Le manque de sommeil, le stress chronique et la s\u00e9dentarit\u00e9 fragilisent \u00e9galement les tissus conjonctifs. Adopter une activit\u00e9 physique r\u00e9guli\u00e8re, dormir suffisamment et g\u00e9rer son stress font partie des leviers compl\u00e9mentaires. Ces gestes simples soutiennent globalement la sant\u00e9 de la peau et des articulations.<\/p>\n\n\n\n<div class=\"wp-block-uagb-advanced-heading uagb-block-57937a57\"><h2 class=\"uagb-heading-text\">Alimentation ou compl\u00e9ments alimentaires&nbsp;: comment choisir&nbsp;?<\/h2><\/div>\n\n\n\n<div class=\"wp-block-uagb-advanced-heading uagb-block-85580e4a\"><h3 class=\"uagb-heading-text\">Les limites d&rsquo;un apport alimentaire seul<\/h3><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Une alimentation \u00e9quilibr\u00e9e fournit les acides amin\u00e9s et les cofacteurs n\u00e9cessaires \u00e0 la synth\u00e8se du collag\u00e8ne. Cependant, les bouillons d&rsquo;os maison demandent du temps et leur teneur en peptides reste variable selon la pr\u00e9paration.<sup>[15]<\/sup><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Les r\u00e9gimes v\u00e9g\u00e9tariens ne fournissent pas de collag\u00e8ne direct, m\u00eame si les nutriments pr\u00e9curseurs y sont pr\u00e9sents. Les besoins augmentent par ailleurs avec l&rsquo;\u00e2ge, ce qui peut rendre l&rsquo;apport alimentaire seul insuffisant pour certaines personnes.<\/p>\n\n\n\n<div class=\"wp-block-uagb-advanced-heading uagb-block-cd3eda2a\"><h3 class=\"uagb-heading-text\">L&rsquo;int\u00e9r\u00eat des peptides de collag\u00e8ne hydrolys\u00e9<\/h3><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Les peptides de collag\u00e8ne hydrolys\u00e9 sont obtenus par fragmentation enzymatique de la prot\u00e9ine animale.<sup>[3]<\/sup> Leur faible poids mol\u00e9culaire facilite leur passage \u00e0 travers la barri\u00e8re intestinale. Cette forme apporte des acides amin\u00e9s caract\u00e9ristiques comme la glycine, la proline et l&rsquo;hydroxyproline.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Au laboratoire Nutrixeal, nous proposons des compl\u00e9ments \u00e0 base de peptides hydrolys\u00e9s pour compl\u00e9ter votre alimentation lorsque vos apports nutritionnels sont insuffisants.<\/p>\n\n\n\n<div class=\"wp-block-uagb-advanced-heading uagb-block-68fb462e\"><h3 class=\"uagb-heading-text\">Collag\u00e8ne natif vs. hydrolys\u00e9&nbsp;: quelles sont les diff\u00e9rences&nbsp;?<\/h3><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Le collag\u00e8ne natif conserve sa structure en triple h\u00e9lice intacte. Il est g\u00e9n\u00e9ralement utilis\u00e9 \u00e0 tr\u00e8s faible dose pour ses propri\u00e9t\u00e9s immunomodulatrices cibl\u00e9es.<sup>[16]<\/sup> Le <a href=\"https:\/\/www.nutrixeal.fr\/222-peptides-de-collagene-hydrolyse\">collag\u00e8ne hydrolys\u00e9<\/a>, lui, est d\u00e9coup\u00e9 en peptides de plus petite taille, mieux assimil\u00e9s par l&rsquo;organisme. Le choix entre ces deux formes d\u00e9pend de l&rsquo;objectif recherch\u00e9 et de la tol\u00e9rance digestive. Un avis professionnel reste utile pour orienter votre d\u00e9marche selon votre profil.<\/p>\n\n\n\n<div class=\"wp-block-uagb-advanced-heading uagb-block-fcb354ec\"><h2 class=\"uagb-heading-text\">Bibliographie<\/h2><\/div>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Harvard T.H. Chan School of Public Health. Collagen. The Nutrition Source. https:\/\/nutritionsource.hsph.harvard.edu\/collagen\/<\/li>\n\n\n\n<li>Wu G, Bazer FW, Burghardt RC, et al. Roles of dietary glycine, proline, and hydroxyproline in collagen synthesis and animal growth. Amino Acids. 2017.<\/li>\n\n\n\n<li>Le\u00f3n-L\u00f3pez A, Morales-Pe\u00f1aloza A, Mart\u00ednez-Ju\u00e1rez VM, et al. Hydrolyzed Collagen-Sources and Applications. Molecules. 2019;24(22):4031.<\/li>\n\n\n\n<li>Alcock RD, Shaw GC, Burke LM. Bone Broth Unlikely to Provide Reliable Concentrations of Collagen Precursors. Int J Sport Nutr Exerc Metab. 2019.<\/li>\n\n\n\n<li>ANSES. Table de composition nutritionnelle des aliments Ciqual. Agence nationale de s\u00e9curit\u00e9 sanitaire de l&rsquo;alimentation.<\/li>\n\n\n\n<li>Subhan F, Hussain Z, Tauseef I, et al. A review on recent advances and applications of fish collagen. Crit Rev Food Sci Nutr. 2021.<\/li>\n\n\n\n<li>Ruff KJ, Endres JR, Clewell AE, et al. Safety evaluation of a natural eggshell membrane-derived product. Food Chem Toxicol. 2012.<\/li>\n\n\n\n<li>EFSA Panel on Dietetic Products, Nutrition and Allergies. Scientific Opinion on the substantiation of health claims related to vitamin C and collagen formation. EFSA Journal. 2009;7(9):1226.<\/li>\n\n\n\n<li>Pullar JM, Carr AC, Vissers MCM. The Roles of Vitamin C in Skin Health. Nutrients. 2017;9(8):866.<\/li>\n\n\n\n<li>Zheng W, Li H, Go Y, et al. Research Advances on the Damage Mechanism of Skin Glycation and Related Inhibitors. Nutrients. 2022;14(21):4588.<\/li>\n\n\n\n<li>Lieber CS. Relationships between nutrition, alcohol use, and liver disease. Alcohol Res Health. 2003;27(3):220-231.<\/li>\n\n\n\n<li>Mozaffarian D, Aro A, Willett WC. Health effects of trans-fatty acids. Eur J Clin Nutr. 2009;63(Suppl 2):S5-S21.<\/li>\n\n\n\n<li>Pittayapruek P, Meephansan J, Prapapan O, et al. Role of Matrix Metalloproteinases in Photoaging and Photocarcinogenesis. Int J Mol Sci. 2016;17(6):868.<\/li>\n\n\n\n<li>Morita A. Tobacco smoke causes premature skin aging. J Dermatol Sci. 2007;48(3):169-175.<\/li>\n\n\n\n<li>Paul C, Leser S, Oesser S. Significant Amounts of Functional Collagen Peptides Can Be Incorporated in the Diet. Nutrients. 2019;11(5):1079.<\/li>\n\n\n\n<li>Bagchi M, Lau FC, Bagchi D. Genomics, Proteomics and Metabolomics in Nutraceuticals and Functional Foods. Wiley-Blackwell. 2010.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Le collag\u00e8ne est la prot\u00e9ine la plus abondante du corps humain. Pr\u00e9sente dans la peau, les os, les tendons et les cartilages, elle assure structure et coh\u00e9sion \u00e0 de nombreux tissus. Avec l&rsquo;\u00e2ge, sa synth\u00e8se diminue progressivement. Au laboratoire Nutrixeal, nous vous expliquons comment trouver le collag\u00e8ne dans les aliments et soutenir sa formation au [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":721,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","nutrixeal_featured":false,"nutrixeal_most_read":false,"footnotes":""},"categories":[37],"tags":[],"class_list":["post-460","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-articles-collagene"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Aliment collag\u00e8ne : quels sont les aliments les plus riches ?<\/title>\n<meta name=\"description\" content=\"D\u00e9couvrez les meilleurs aliments riches en collag\u00e8ne pour une peau \u00e9clatante, des articulations souples et une sant\u00e9 de fer. 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scientifique Nutrixeal","author_link":"https:\/\/www.nutrixeal.fr\/expertise\/author\/equipe-scientifique\/"},"uagb_comment_info":0,"uagb_excerpt":"Le collag\u00e8ne est la prot\u00e9ine la plus abondante du corps humain. 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