Oyster peptides are essentially products obtained by treating oyster meat with enzymatic hydrolysis. This process breaks down the large proteins in oysters into small peptide segments made up of a few to dozens of amino acids.
Their main advantage is good absorption. These small peptides (with more than 80% of components having a molecular weight under 1000 Da) can be absorbed directly and quickly by the human body, making them biologically more effective than eating oysters directly or taking protein or amino acid supplements. At the same time, they retain the natural trace elements and minerals in oysters, like taurine, zinc, and selenium.