THE POWER OF PEPTIDES

Weight Control Fish peptides have been demonstrated to highly stimulate the secretion of appetite-suppressive molecules such as the peptide hormones cholecystokinin (CCK) from duodenal I-cells and glucagon-like peptide-1 (GLP-1) from intestinal cells. Short-term this induces a decrease in food intake by increasing the feeling of satiety, and can lead to a decrease in body weight gain. Therefore, in the long term this may decrease adipose tissue by reducing overall food intake.

Joint health

Collagen is essential for bone health. It provides the protein matrix (‘scaffolding’) on which calcification (bone mineralisation) can occur. Bone collagen undergoes continual breakdown, repair and renewal, so providing nourishment through dietary collagen or collagen peptides is important to help maintain lifelong, strong, healthy bones.

Freshly Prepared Hydrolysed White Fish (26%), Potato, Hydrolysed Dried White Fish (11.5%), Pea Protein, Sweet Potato, Salmon Oil (5.5%), Lignocellulose (5.5%), Beet Pulp (4%), Pea Fibre (4%), Hydrolysed Salmon Gravy (2.5%), Minerals, Green Lipped Mussel (0.3%), Marigold (Source of Lutein)

Crude Protein . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29%

Crude Fat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9%

Crude Fibre . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.5%

Crude Ash . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7% Moisture..................................... 8%

NFE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38.5%

Metabolisable Energy . . . . . . . . . . . . . 315 kCal/100g

Omega-6 Fatty Acids . . . . . . . . . . . . . . . . . . . . . . 1.2%

Omega-3 Fatty Acids . . . . . . . . . . . . . . . . . . . . . . . 1.4%

Calcium . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1.2%

Phosphorus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1%

Collagen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1.3%