Do you want to support your health and specifically focus on your skin, hair, and nails? Then you've probably heard of a collagen or silicon supplement. But what does collagen do for your health, or why would you rather choose a silicon supplement? In this blog, we discuss the benefits and differences!
What is collagen?
As we age, the natural production of collagen decreases, which can lead to wrinkles and reduced skin elasticity. That's why collagen supplementation is becoming increasingly popular as a way to support natural production.
What is silicon?
Silicon, also known as silicic acid, is a mineral primarily found in the Earth's crust. It is a natural compound that forms when the elements silicon & oxygen combine.
In very small quantities, silicon can also be found in foods such as millet, seafood, and nettle leaf, as well as in dates, oats, bananas, and spinach.
A silicon supplement
So, silicon can be found in food, but it is not optimally absorbed by the body. However, silicon based on nettle extract is well absorbed by the body, which is why we have added nettle leaf to our silicon supplement.
An extra fine addition to our silicon supplement is the trace element copper. Copper helps keep the skin's connective tissue supple and contributes to normal hair and skin pigmentation. Furthermore, copper supports the immune system, promotes energy metabolism, and, as an antioxidant, protects healthy cells and tissues!
The difference between collagen and a silicon supplement?
Combining collagen and silicon supplements is therefore possible and can positively contribute to the health of your skin, hair, or nails. But always remember that supplements are an addition to a varied diet, not a replacement. Good health always starts with Brain Foods, at least 500 grams of vegetables per day, good quality sleep, sufficient relaxation, and daily exercise!
Source:
Sripanyakorn, S., Jugdaohsingh, R., Dissayabutr, W., Anderson, S. H., Thompson, R. P., & Powell, J. J. (2009). [...] silicon from different foods and food supplements. British Journal of Nutrition, 102(06), 825-834.
