Browse evidence-based analysis of health-related claims and assertions
Pigs with scaffold-augmented ACL repairs had the same knee movement and stability tests as those with just stitches.
After 13 weeks, there was no trace of the collagen scaffold left in the pigs' knees.
Pig blood tests before and after knee surgery showed no big changes in immune cells or platelets, regardless of whether they got a scaffold.
Under the microscope, the healed ligaments in pigs looked the same whether they had a collagen scaffold or not.
In pigs, adding a collagen scaffold to stitched ACL repairs didn't make the ligament stronger or stiffer than just stitching it.
Adding a collagen scaffold to stitched-up knee ligaments in pigs didn't make the knee wobble less when bent at different angles compared to just stitching it up.
Adding beef silver skin doesn't change the red or yellow color tones of cooked meat products.
Adding beef silver skin doesn't change how much water is available in the meat mixture during processing.
Warmer meat mixtures during processing tend to lose more fat during cooking, with a clear link between temperature and fat loss.
Higher collagen content in meat mixtures is linked to softer texture, with a clear inverse relationship between collagen levels and hardness measurements.
Adding beef silver skin doesn't change the basic makeup of the meat mixture or its raw color, and doesn't affect total cooking loss or water loss during cooking.
Adding more beef silver skin during mixing makes the meat batter warmer, increasing from 7.6°C to 9.0°C as silver skin goes from 0% to 10%.
More beef silver skin in meat mixtures leads to higher collagen content, increasing from 7.66 to 9.32 mg per gram as silver skin goes from 0% to 10%.
Adding more beef silver skin makes cooked meat products softer and less chewy, with hardness dropping from 36.9 to 32.9 units, gumminess from 8.78 to 7.70, and chewiness from 27.9 to 22.1 as silver skin increases from 0% to 10%.
As more beef silver skin is added to meat mixtures, the cooked product becomes darker, with lightness dropping from 64.1 to 62.9 when silver skin goes from 0% to 10%.
Adding more beef silver skin to meat mixtures causes more fat to leak out during cooking, going from about 1.4% to 2.3% as the silver skin amount goes from 0% to 10%.
Rats given the peptides healed their skin wounds about a day or two faster than those not given the peptides.
Higher doses of the peptides led to stronger skin and uterine wounds, with the highest dose showing the best results.
At one week, the peptides increased CD31, a marker for blood vessels, helping to form new vessels in the wound area.
Within the first two weeks, the peptides boosted levels of bFGF, a growth factor that helps skin cells multiply and repair the wound.
The peptides increased levels of a growth factor (TGF-β1) in the skin wounds after two weeks, which helps in tissue repair and collagen production.
After two weeks, the skin wounds of rats given the peptides had more collagen, which is the main structural protein needed for strong healing.
The peptides helped form more blood vessels in the skin wounds of rats within a week, which is important for delivering nutrients to heal the wound.
Rats given the peptides had more hydroxyproline in their skin wounds, which is a key component of collagen and helps in tissue repair.