Collagen hydrolysates from salmon and trout skins improved lipid profiles (reduced LDL, increased HDL) in rats, demonstrating cardiovascular benefits of marine collagen peptides beyond skin/joint health.
Key findingCollagen hydrolysates from salmon and trout skins improved lipid profiles (reduced LDL, increased HDL) in rats, demonstrating cardiovascular benefits
What the researchers found
Collagen hydrolysates from salmon and trout skins improved lipid profiles (reduced LDL, increased HDL) in rats, demonstrating cardiovascular benefits of marine collagen peptides beyond skin/joint health.
Why it matters
Relevant for peptide research.
How the study worked
research study.
What this study cannot tell us
See abstract.
How to read the evidence
emerging evidence.
When this study was published
Published in 2009.
The bigger picture
Advances peptide research.
Questions still open
- Further research needed.
Common questions
What was studied?
What was found?
Read the original research
Effect of collagen hydrolysates from salmon and trout skins on the lipid profile in rats.
Journal of agricultural and food chemistry, 57(21), 10477-82
Citation
Saito, Masataka; Kiyose, Chikako; Higuchi, Tomoyuki; Uchida, Naoyuki; Suzuki, Hiramitsu. (2009). Effect of collagen hydrolysates from salmon and trout skins on the lipid profile in rats.. Journal of agricultural and food chemistry, 57(21), 10477-82. https://doi.org/10.1021/jf902355m