France-based ingredients manufacturer Rousselot says it has conducted clinical studies that give a greater understanding of the action that fish collagen has in the fight against wrinkles.
The company performed the test in partnership with French laboratory COSderma and says that the latest techniques in dermatological testing were employed in an attempt to extrapolate more information about the process involved than previous trials have revealed.
The clinical trials were carried out on the company’s Peptan fish collagen peptide ingredient, and build on trials that were conducted in both Japan and France back in 2009, when it was proven that the ingredient helps to hydrate, reduces micro-relief furrows and prevents deeper wrinkles.
Improved collagen density and less fragmentation
The 2012 study was designed to investigate the underlying collagen network and to understand the impact that the daily intake of Peptan F sachets, formulated for drinking, can have on the skin’s structure.
The clinical trials were a double-blind randomized study that was compared to a placebo and performed on a group of 106 females in the 40 to 65 age group over a period of 12 weeks, with tests made at a four week and then the 12 week period.
According to COSderma, the results showed during the 12 week period showed a 31 percent improvement in collagen, a 9 percent improvement in collagen density, on top of a high acceptability and no side affects.
Advanced technology helps to draw a cleare picture
The researchers noted that for the trials concerning collagen fragmentation they had used the latest VivaScope technology to demonstrate the reduction in fragmentation, while no change was noted in the placebo.
For the collagen density testing, the laboratory had incorporated the use of a Dermcup ultrasound system to highlight the increased density in the dermis, while no change was also seen the placebo.
The company believes the results demonstrate even greater applications for its Peptan ingredient as a nutricosmetic, while also underlining the fact that it can be easily incorporated into supplements, foods and beverages.