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Review | Publishing Language: Chinese | Open Access

Research Progress on the Efficacy and Mechanism of Collagen Peptides in Delaying Skin Aging

Jing SHI1 Shunfeng TIAN1Shuping MA1Yanfei JIANG1Yongkang LUO2Chunyue ZHAO1 ( )
Beijing Qingyan Boshi Health Management Co. Ltd., Beijing 100085, China
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
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Abstract

With the emergence of social aging and the increasing emphasis on skin health, the demand in the market for active ingredients to prevent and delay skin aging is increasing. Collagen peptides have various physiological activities and great potential in delaying skin aging. In this paper, the source, preparation, structure and biological activities of collagen peptides are introduced, and the mechanisms of action of collagen peptides in delaying skin aging are summarized. Moreover, the progress made in the past decade in clinic research on oral collagen peptides in alleviating skin aging is reviewed. At present, collagen peptides have been widely applied in various fields such as foods, oral beauty drinks, health products and cosmetics. However, there are still some problems and challenges in terms of optimal intake, evaluation methods, identification and exploration of functional peptides, and interaction with other components. With the progress of production technology and the continuous deepening of research, collagen peptides with anti-skin aging activity have enormous potential and broad application prospects in food nutrition, healthy skincare, clinical therapy and medical beauty.

CLC number: TS201.4 Document code: A Article ID: 1002-6630(2024)21-0316-07

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Food Science
Pages 316-322

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Cite this article:
SHI J, TIAN S, MA S, et al. Research Progress on the Efficacy and Mechanism of Collagen Peptides in Delaying Skin Aging. Food Science, 2024, 45(21): 316-322. https://doi.org/10.7506/spkx1002-6630-20231025-213

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Received: 25 October 2023
Published: 15 November 2024
© Beijing Academy of Food Sciences 2024.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).