Vital Proteins Collagen Peptides Ingredients & Health Benefits

Vital Proteins Collagen Peptides Review

Bovine hide collagen peptides

Bovine hide collagen peptides are a type of protein derived from the hides of cows. Collagen is an essential component of skin, bones, and connective tissue, and supplementation with collagen peptides may help to improve skin elasticity, reduce wrinkles and promote joint health.

Hyaluronic acid

Hyaluronic acid (sodium hyaluronate) is a substance naturally found in the body, particularly in skin and joints. It is known for its ability to retain moisture and improve skin hydration, leading to a plumper and smoother appearance. It may also help to reduce joint pain and inflammation.

Vitamin C (ascorbic acid)

Vitamin C (ascorbic acid) is a powerful antioxidant that is important for the growth, development and repair of body tissues. It is known to help boost collagen production, which can improve skin texture and reduce the appearance of fine lines and wrinkles. Additionally, vitamin C is important for maintaining a healthy immune system and protecting the body from damage caused by free radicals.

Vital Proteins Collagen Gummies Ingredients & Health Benefits

Vital Proteins Collagen Gummies Ingredients

VERISOL® Collagen Peptides

VERISOL® Collagen Peptides are a specific type of collagen peptide derived from bovine collagen. These peptides are specifically designed to support skin health, by improving skin elasticity and reducing the appearance of wrinkles. They are also believed to support joint health, by reducing joint pain and improving mobility.


Gelatin is a protein derived from collagen, which is found in animal connective tissues. It is commonly used as a gelling agent in foods such as desserts and gummy candies. Gelatin is also believed to have various health benefits, such as improving skin, hair, and nail health, and supporting joint health. However, these benefits are not backed by strong scientific evidence, and more research is needed to confirm them.

Lactic Acid

Lactic acid is a natural organic acid that is found in various foods, including fermented dairy products such as yogurt and kefir. It is commonly used as a flavoring agent and preservative in food products. Lactic acid is also produced by the body during exercise, and has been associated with various health benefits, such as improving athletic performance, reducing inflammation, and promoting gut health.

Orange Juice Concentrate

Orange juice concentrate is made by removing the water from freshly squeezed orange juice. It is commonly used as a flavoring agent and sweetener in food products. Orange juice is rich in vitamin C, which is an antioxidant that helps to support immune function and protect against cellular damage.

Pectin (derived from apples and/or citrus)

Pectin is a soluble fiber that is found in various fruits, including apples and citrus fruits. It is commonly used as a thickening agent in food products such as jams and jellies. Pectin has been associated with various health benefits, such as improving digestive health, reducing cholesterol levels, and supporting weight loss.


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  3. Jiang, T., Gao, X., Wu, C., Tian, F., Lei, Q., Bi, J., Xie, B., Wang, H., Chen, S. and Wang, X. (2016). Apple-Derived Pectin Modulates Gut Microbiota, Improves Gut Barrier Function, and Attenuates Metabolic Endotoxemia in Rats with Diet-Induced Obesity. Nutrients, 8(3), p.126. doi:
  4. Liu, D., Nikoo, M., Boran, G., Zhou, P. and Regenstein, J.M. (2015). Collagen and gelatin. Annual review of food science and technology, [online] 6, pp.527–57. doi:
  5. Proksch, E., Schunck, M., Zague, V., Segger, D., Degwert, J. and Oesser, S. (2014). Oral Intake of Specific Bioactive Collagen Peptides Reduces Skin Wrinkles and Increases Dermal Matrix Synthesis. Skin Pharmacology and Physiology, 27(3), pp.113–119. doi:
  6. Walker, K., Basehore, B.M., Goyal, A. and Zito, P.M. (2023). Hyaluronic Acid. [online] PubMed. Available at:
  7. Wang, H. (2021). A Review of the Effects of Collagen Treatment in Clinical Studies. Polymers, [online] 13(22), p.3868. doi:   

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