Collagen is the most abundant structural protein in the human body. It occurs in different types, which vary in their amino acid composition and their presence in tissues.
On the market, you can find both collagen type I and III mixtures as well as isolated type II products. But what are the differences – and when is which type typically used?
1. Generally: What are collagen types?
Over 20 collagen types have been identified to date. For dietary supplements, the most relevant are:
These differ primarily in their structural function in the body.
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2. Collagen Type I – Structural provider in connective tissue
Type I is the most abundant collagen type in the human body. It is found primarily in:
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Skin
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Tendons
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Ligaments
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Bones
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Fascia
Hydrolyzed collagen powder from beef or fish predominantly contains Type I (often combined with Type III).
3. Collagen Type III – Supplement to Type I
Type III often occurs together with Type I and is also a component of:
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Skin
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Blood vessel walls
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Organ structures
Many "Collagen Type I + III" products are based on bovine collagen, as this naturally contains both types.
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4. Collagen Type II – Cartilage-specific
Type II differs significantly in structure from Type I and III. It is primarily a component of:
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Cartilage tissue
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Joint structures
Type II collagen is mostly derived from chicken cartilage. It is either:
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hydrolyzed (split into peptides) or
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offered as undenatured Type II collagen (low dosage, different processing).
5. Hydrolyzed vs. undenatured – technical difference
Hydrolyzed Collagen (Collagen Peptides)
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enzymatically split
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highly water-soluble
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tasteless
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flexibly dosed
Type I + III products are mostly hydrolyzed.
Undenatured Type II
Here, the focus is on the structure, not the quantity.
6. Powder mix: Why are Type I + III combined?
A mix of Type I and III is based on the natural composition of many connective tissues.
Since Type I dominates in the body and Type III frequently occurs alongside it, this combination is particularly common in the supplement sector.
Type II, on the other hand, is specifically offered separately, as its occurrence in the body is functionally clearly delineated.
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7. Origin: Beef, Fish, or Poultry?
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Bovine collagen → mostly Type I + III
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Fish collagen → predominantly Type I
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Poultry collagen → often Type II
The choice depends on individual preferences, diet, and product concept.
8. What does this mean for consumers?
The differences lie less in "better or worse," but in:
A Type I+III powder is versatile and usually higher dosed.
Type II products are more specifically positioned and often lower dosed.
Conclusion
Collagen Types I and III are typical components of classic collagen powders, while Type II is primarily cartilage-specific and often offered separately.
The choice of product depends on the objective, origin preference, and desired dosage form – not on sweeping claims of superiority.
