Gelatin is a denatured and partially hydrolyzed collagen derived from animal skin and bones. Gelatin is made of proteins, and contains a high concentration of the amino acids glycine, hydroxyproline and proline, according to the Gelita Group, DGF Stoess AG, Eberbach, Germany. Proline and glycine are the main building blocks of connective tissue, skin, cartilage and bone.
Cartilage and collagen absorb the pressure and tension of activity, and tendons and ligaments ensure flexibility. Collagen is the most commonly occurring protein in the human body. Researchers have found that when human subjects consumed gelatin, firmness of collagen increased. Subjects with osteoarthritis had better ease of movement and a reduction of inflammation. Sports students who consumed gelatin had less pain and improved joint mobility. People at risk of osteoporosis showed less loss of collagen and mineral salts vital to bone health. Researchers concluded that gelatin replaces missing collagen and prevents degeneration of bones, joints and cartilage. It also activates the formation of cartilage.