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Nutrient blocking of cacao polyphenols by collagen hydrolisate?

Asked on October 11, 2016
Created October 11, 2016 at 12:33 PM

Anyone got an idea how bad this is for powder collagen. I saw that whey protein can reduce some nutrients their uptake by 60-80% Mainly anthocyanins, polyphenols, catechenins end up being bound into the protein rather then taken up. So the question is does this also apply to something more refined like collagen hydrolisate. Because if its just a question of molecules finding each other then it's probably even worse. If anyone with some organic chem could maybe think this over? 

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