Collagen is one of the most essential proteins in the human body. It forms the structural foundation of connective tissues and is found in the skin, bones, tendons, cartilage, and blood vessels. It is responsible for strength, elasticity, and the overall resilience of these tissues.
Although the body produces collagen naturally, this process gradually declines with age. The first changes can appear as early as the mid-twenties, and the decline is further accelerated by stress, lack of sleep, hormonal changes, and lifestyle factors.
As natural collagen production decreases, the effects become visible. Skin loses elasticity, fine lines begin to form, hair and nails weaken, and joints may feel stiffer or less comfortable. It is no surprise that collagen has become one of the most sought-after supplements. Yet not all collagen delivers the same results, and this is where confusion often begins.
Not All Collagen Is the Same
Collagen is not a single, uniform substance. There are multiple types in the human body, but from a supplementation perspective, Types I, II, and III are the most relevant.
Type I collagen is primarily found in the skin, bones, and tendons, playing a key role in skin firmness and hydration.
Type II collagen is characteristic of cartilage and is essential for joint function.
Type III collagen often appears alongside Type I and contributes to the elasticity of tissues and blood vessels.
Choosing the right collagen should always depend on the outcome you expect.
Form Matters More Than You Think
Equally important as the type is the form of collagen.
In its natural state, collagen consists of large molecules that the body cannot efficiently absorb. For this reason, high-quality supplements use hydrolyzed collagen, also known as collagen peptides. This form is enzymatically broken down into smaller units, making it more bioavailable and easier for the body to utilize.
Marine vs. Bovine Collagen
Beyond type and form, the source of collagen also matters.
Collagen is most commonly sourced from cattle, pigs, chicken, or marine animals.
The key difference isn't effectiveness — clinical studies confirm that collagen from all these sources is safe and well tolerated. The difference lies in risk profile. Marine collagen doesn't carry diseases associated with mammals and poultry, such as BSE ("mad cow disease") or avian and swine flu — risks that are theoretically associated with bovine and other animal sources.
This is precisely why we chose marine collagen for AVE Comeback! — type I from Naticol® and type II from Abyss Ingredients.
To learn more about why we combine these two, read our article Marine Collagens Type I — Naticol® + Type II from Abyss Ingredients: Why We Combine Them.
What to Look for on the Label
When selecting a collagen supplement, composition matters.
A well-formulated product should contain minimal additives and a clearly defined source of collagen. One essential component is vitamin C, which plays a direct role in the body’s own collagen synthesis. Without sufficient vitamin C, the body cannot effectively produce collagen, regardless of how much is consumed through supplementation.
The Myth of Instant Results
Collagen is often misunderstood as a quick fix for visible concerns. In reality, it works gradually.
Consistency is key, and results depend on a broader context. Collagen does not act in isolation. Its effectiveness is supported by adequate protein intake, a balanced diet, regular movement, and quality sleep. Think of it as part of a system, not a shortcut.
A More Thoughtful Approach
Collagen supplementation has a meaningful place in both health and appearance when approached with clarity and understanding.
This principle is at the core of the new AVE SALUS collagen line, developed in collaboration with Silvia Horecká. The goal is simple: to deliver formulations that are transparent, functional, and grounded in expertise.
This article is based on the original text How Not to Get Collagen Wrong (in Slovak) by Silvia Horecká — a nutrition and food literacy specialist and creator of the Terapia jedlom (Food Therapy) concept. Silvia studied food technology and biological sciences with a specialization in human nutrition physiology at Università di Siena and Università di Torino in Italy. She has 30 years of experience in the gastronomy sector and is co-author of the Mama mňam cookbook series. Learn more about her work at horecka.sk.