BioCell Collagen protects skin from UVB-induced photoaging, says recent animal study

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An animal study recently published in the Journal of Functional Foods¹ found that supplementation with a patented hydrolyzed chicken sternal cartilage extract (BioCell Collagen from BioCell Technology, Irvine, CA) protected skin against UVB-induced photoaging. The ingredient contains naturally-occurring hydrolyzed type II collagen peptides, chondroitin sulfate and hyaluronic acid. In the study, 40 hairless mice were either given placebo without UVB exposure, placebo with UVB exposure, 200 mg/kg collagen with UVB exposure, or 600 mg/kg with UVB exposure every day for 14 weeks.

Results showed that supplementation with the collagen extract at both doses significantly improved skin elasticity compared to control, significantly reduced transepidermal water loss at 600 mg/kg, and statistically improved wrinkles. At 200 mg/kg, mice saw a 23.6% reduction in total wrinkle length compared to controls. At 600 mg/kg, mice saw a 28% reduction in wrinkle area, a 18% reduction in number of wrinkles, a 28% reduction in wrinkle length, and a 22% reduction in wrinkle depth compared to controls.

"These findings are consistent with prior research on the efficacy of BioCell Collagen as a safe and effective component to a skin health routine," said Suhail Ishaq, president of BioCell Technology, in a press release. "Photoaging effects nearly everyone and is responsible for a vast majority of visible skin damage. While BioCell Collagen cannot replace your sunscreen, this study is further evidence that BioCell Collagen can serve as a safe, easy-to-take, non-invasive addition to a skin care regimen. Pairing daily oral supplementation of BioCell Collagen with a quality topical sunscreen to prevent damage can be the foundation of a good year-round skin care routine."

References:

1. Phipps KR et al. “Oral administration of a novel hydrolyzed chicken sternal cartilage extract (BioCell Collagen®) reduces UVB-induced photoaging in mice.” Journal of Functional Foods, vol. 68 (2020)