Amount of Collagen in the Meat Contained in Japanese Daily Dishes and the Collagen Peptide Content in Human Blood after Ingestion of Cooked Fish Meat

Objectives of the present study were to evaluate amounts of collagen in Japanese daily dishes and contents of food-derived collagen peptides in human blood. The meat in one serving of most Japanese daily dishes contains 0.2–2.5 g of collagen, except for beef tendon, eel with skin, and skinned shark...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2019-03, Vol.67 (10), p.2831-2838
Hauptverfasser:	Asai, Tomoko, Takahashi, Akira, Ito, Kumie, Uetake, Tatsuo, Matsumura, Yasuki, Ikeda, Kaori, Inagaki, Nobuya, Nakata, Masahiro, Imanishi, Yoshiharu, Sato, Kenji
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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