Does boiling stock diminish its healthy properties?

[Guest guest]

I have the unfortunate habit of keeping stock (which I work hard to make!) in

the

refrigerator too long. This has been discussed and the consensus is boil it for

awhile.

Does boiling stock diminish its good properties at all? Does is denature the

proteins

that form gelatin/collagen? (Side note, are gelatin and collagen the same

thing?) Or is

biling not an issue because it's the amino acids that matter and they're not

affected by

heat?

Anyone?