Only manufacturer of marine collagen in Norway and Scandinavia.
We have production sites on the island of Karmøy, in Tromsø and in Senjahops, Norway. The Norwegian fishing industry is virtually unique in the world because it is based on sustainable fishing in clear, clean water. Therefore, the excellent quality of our products.
Gentle and safe – state-of-the-art production.
In Seagards, we extract sea collagen peptides with mild enzymatic hydrolysis. The process is significantly more gentle than in the extraction of cattle and pig eptides. In addition, sea collagen is absorbed by the body up to 1.5 times better* than mammals collagen. Thanks to the low molecular weight of our collagen of 3 kDA, the collagen peptides are absorbed faster and transported to the synthesis of new collagen in the skin, bones and tendons.
*Sripriya, R. and Kumar, R. (2015) Food and Nutrition Sciences, Vol. 6, 1468-1478
The history of “Skrei” (Norwegian cod)
Every winter, a miracle happens in the northern part of Norway. The cry (high-quality Norwegian cod) returns from the ice cold water of the Barents Sea to its original spawning sites off the north coast of Norway. Thanks to the long, cumbersome journey, the wild cod develops strong muscles and incredibly firm meat of unmatched taste and unique consistency.
Sustainability in focus.
Seagarden uses only wild caught cod from sustainable fishing.
We are an active partner of Aquabiopro-fit, an EU-funded initiative that aims to reduce waste and obtain nutritional values from European aquaculture and fishing by-products.
Moisturises the skin and prevents skin ageing.
In 2017, Seagarden performed a clinical dermatological study together with Dermatest, Germany, in the context of women aged 40 to 55 years take our marine collagen daily for 8 weeks. Our product was well tolerated and resulted in significantly increased skin moisture, from an average increase of 34.8% to the peak value of 80.1%.
Another independent study on a group of women aged 35 to 55 years in 2013 showed that daily intake of sea collagen peptides improved skin elasticity after just 4 weeks.
The same researcher group also showed a positive impact on the body’s own production of Type I procolagen and elastin as well as reducing eye wrinkle volume in women aged 45 to 65 years.
Almost 70% of the cartilage tissue in our body is made of collagen, so cartilage is often referred to as the body’s natural “shock absorber”. By taking collagen peptides inflammation or pain caused by the degradation of cartilage substance can be reduced.
By increasing collagen production, you help your body build a robust collagen structure and strengthen connective tissue. And the stronger the connective tissue – joint cartilage, tendons and ligaments – the lower the risk of injury.
Hair and nails.
Collagen is rich in amino acids, which are required for building protein keratin – the basic building material of hair and nails. Proline, an amino acid contained in high quantities in sea collagen peptides, is also the main ingredient of keratin.
In addition, the dermis, the middle layer of skin in which each individual hair is rooted, consists of 70% collagen. If the body produces less collagen over time, the overall elasticity of the dermis and its ability to hold the hair is impaired.
Get healthier with an active lifestyle
Sea collagen is unique due to its high levels of amino acids – glycine, prolin and hydroxyproline. It is the combination of these amino acids, the length of the peptides and their formation of the actual protein, which give our collagen its unique properties, such as strength, flexibility and elasticity.
In addition, our collagen contains a high amount of protein, which contributes to growth and maintenance of muscle mass. It is also important for maintaining healthy bones and thus supports an active lifestyle, even in age.
Dissolves quickly and easily.
Stir 1 tablespoon (5g) with 150ml of warm or cold liquid. Mix well and wait a few minutes for the collagen powder to dissolve completely. Drink it immediately.
The taste is mild to neutral, depending on your taste sensation.