Although gelatin is 98-99% protein by dry weight, it has less nutritional value than many other complete protein sources. Gelatin is unusually high in the non-essential amino acids glycine and proline (i.e., those produced by the human body), while lacking certain essential amino acids (i.e., those not produced by the human body). It contains no tryptophan and is deficient in isoleucine, threonine, and methionine. The approximate amino acid composition of gelatin is: glycine 21%, proline 12%, hydroxyproline 12%, glutamic acid 10%, alanine 9%, arginine 8%, aspartic acid 6%, lysine 4%, serine 4%, leucine 3%, valine 2%, phenylalanine 2%, threonine 2%, isoleucine 1%, hydroxylysine 1%, methionine and histidine <1% and tyrosine <0.5%. These values vary, especially the minor constituents, depending on the source of the raw material and processing technique.[12]
Several Russian researchers offer the following opinion regarding certain peptides found in gelatin: "gelatin peptides reinforce resistance of the stomach mucous tunic to ethanol and stress action, decreasing the ulcer area by twice."[13]
Gelatin is also a topical haemostatic. A piece of gelatin sponge of appropriate size is applied on bleeding wound, pressed for some time and tied in bandage. Haemostatic action is based on platelets damage at the contact of blood with gelatin, which activates the coagulation cascade. Gelatin also causes a tamponading effect - blood flow stoppage into a blood vessel by a constriction of the vessel by an outside force.[14]
Gelatin has also been claimed to promote general joint health. A study at Ball State University sponsored by Nabisco, the former parent company of Knox gelatin,[15] found that gelatin supplementation relieved knee joint pain and stiffness in athletes.[16]
Oral gelatin consumption have been claimed to have beneficial therapeutic effect on hair loss in both men and women.[17][18][19][20][21][22][23][24] In addition there are scientific publications that present evidence that consumption of oral gelatin has beneficial effect for some fingernail changes and diseases.[25][26][27][28][29]
Gelatin found to reduce joint pain in athletes
By Tony Barker
Communications Manager
MUNCIE, Ind. -- Grandma's favorite gelatin can also help keep athletes' joints healthy, according to a Ball State University study.
Research at Ball State's Human Performance Laboratory showed a gelatin supplement to have a positive effect on joint pain and stiffness in athletes.
David Pearson, associate professor of physical education and a consultant for Nabisco, said the company decided to develop a gelatin supplement to promote healthy joints. Nabisco would market its Nutrajoint supplement under the century-old Knox gelatin brand.
Ball State athletes suffering knee pain were tested last year. Male and female athletes in all sports were included. One group received a placebo while the other group received Nutrajoint for eight weeks.
"Post-test evaluation indicated the Nutrajoint supplement had a significant positive effect on reduction of knee pain," Pearson said. "If there's one thing that sidelines an athlete quicker than anything else, it's a joint problem. This shows that a food supplement such as gelatin can reduce joint pain in athletes."
Pearson believes the results are also encouraging to older adults suffering joint pain.
"It's possible that gelatin can repair minor cartilage damage that may result in greater joint problems later," he said. "It's also encouraging to be able to use a food supplement in alleviating joint pain rather than have to resort to prescription drugs."
While the Food and Drug Administration gives gelatin a rating of GRAS (Generally Regarded as Safe), Pearson cautioned that eating gelatin alone is of little benefit.
"The supplement has a greater concentration of gelatin than you would find in the common dessert," he said.
Pearson said the Human Performance Laboratory is proposing to study Ball State faculty and staff diagnosed with arthritis to further determine benefits of the gelatin supplement.
(NOTE TO EDITORS: For more information about this story or how to reach the source, contact Anthony Barker at 765-285-1560 or tbarker@wp.bsu.edu.)
