Foods Containing Collagen

Foods Containing Collagen
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Collagen is a form of protein that has a lot of responsibility in the body. It helps maintain the strength and integrity of the skin, bones, cartilage, muscles, organs, connective tissue and teeth. As you age, collagen tends to decrease. This is especially seen in the skin as wrinkles start to appear. Although collagen is not directly found in foods, there are several foods that help promote its release in the system.

Genistein

Soy products are used as alternatives to meat or for people who might be allergic to other foods. Soy has a substance called "genistein" in it that can help promote the release of collagen in your body. Other than soy beans themselves, soy products include milk, cheese, tofu, meat alternatives and edamame.

Antioxidants

Antioxidants help to boost your immunity. These can be found in various fruits that also help promote collagen. Examples of these include beets, red peppers, blueberries, prunes, blackberries, cherries, raspberries and stewed tomatoes.

Meats

Meats are known for their high protein content, and some of them are also high in fat, like red meat. But they can also help promote collagen in the body. Examples are beef, chicken, turkey, pork and duck. Eggs and game meats like venison and bison can also help promote collagen.

Omega Foods

Omega-3 fatty acids are healthy fats that the body cannot produce on its own. Foods that contain these fats can also promote collagen in the body. Examples of these foods are Brazil nuts, almonds, pecans, cashews, flax seeds and cold water fish like salmon, halibut, herring and mackerel.

Vegetables

There are a number of vegetables that are low in calories, high in vitamin C and they help promote collagen. Examples of these include asparagus, kale, cabbage, collards and baby spinach.

Avocados

Avocados are high in monounsaturated fat, fiber and potassium. One other thing they can do is promote collagen. They can be eaten as they are, or you can also find them in the form of avocado oil.

References

Article reviewed by M.J. Ingram Last updated on: May 12, 2011

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