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In this blog we are going to examine the protective and restorative benefits that collagen can provide to our skin, with special emphasis on the effects of ageing. Can it reduce the impact of ageing? Let’s find out in this article!
When you start using collagen, it's smart to know which one is best absorbed by your body. So that it really does something for your body!
Fish collagen is a type I collagen, the most abundant collagen in the human body. Type I is responsible for supporting beautiful skin, strong connective tissue and strong bones. But there are more advantages, read more about them in this blog.
Several independent scientific studies have been conducted on the effect of collagen. The results in the field of skin improvements - such as reduction of wrinkles and cellulite, and skin firming - are impressive.
Collagen peptides have swiftly risen to the forefront of the supplement and functional food industry. Many people are interested in their potential benefits, but lack the knowledge of their application and potential value.
Picking the right protein supplement can be a challenge when there are many choices in the market, especially now that we both have Whey and Vegan protein to choose from. This article compares two of these protein sources and will help you decide which protein source to add to your cart next time you shop for protein supplements.
There are dozens or maybe hundreds of superfoods and health trends buzzing the internet. And our topic for this blog is no exemption. Camu Camu is a trendy berry that some of you may have already heard of. But for some you may go, “Camu - what now?”. That’s why in this blog, we’re going to help shed some light on what Camu Camu really is, its benefits, and its common uses for it in the market.
Medium-chain triglyceride (MCT) oil is a common supplement used in athletic populations for sports performance but also amongst individuals targeting fat loss. The main reasons for the supplement’s use in these groups are because of the rapidly-absorbing nature of the fatty acids and the inability of the body to store these as fat.
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