Collagen plays an important role in maintaining skin elasticity, bone, tendon and joint strength.
Among the food sources rich in natural collagen, boiled chicken feet are a popular choice, easy to prepare and recommended by many nutritionists.
Research shows that chicken feet contain large amounts of type I and type II collagen, especially in the skin, tendons and connective tissue. Experts say that collagen from animal food has the ability to increase endogenous collagen production in the body after being hydrolyed into amino acids such as glycine, proline and hydroxyproline. These are the amino acids that make up collagen.
Eating boiled chicken feet regularly (23 times a week) can improve skin moisture and elasticity, as well as support joint pain relief in the elderly thanks to its high biochemical collagen content, which is easy to absorb.
World Health Organization recommendations on collagen supplementation from boiled chicken feet
To absorb the maximum amount of collagen from boiled chicken feet, how to prepare and eat it is very important. According to the World Health Organization's recommendation, chicken feet should be boiled for a sufficient amount of time, from 6090 minutes, to soften tendons and skin without destroying collagen structure. Avoid frying because high temperatures and fat can change protein, reducing nutritional value.
In addition, collagen should be combined with foods rich in vitamin C such as oranges, grapefruits, and guava to increase the body's ability to synthesize endogenous collagen, and should be avoided with foods high in sugar because sugar can damage collagen structure.
Boiled chicken feet are an ideal source of natural collagen, which helps support skin and bone health if processed and used properly.
