Descrizione Clinica
Protein&Vit
FRESH FRUIT
Description
Food supplement of proteins suitable for sportsmen, vegans, vegetarians, seniors, adults and adolescents; low calorie substitute meal in hypocaloric diets; convalescence. The product is a soluble protein-based preparation enriched with vitamins of group B, vitamin D, beet juice and spiruline algae powder. The selected vegetable raw materials offer a balanced food supplement that tastefully meets the nutritional and energy needs of adults of all ages. The nourishing and satiating action of vegetable proteins is reinforced by the addition of vitamins of group B and vitamin D that, together with the presence of alga Spirulina and Barbabietola, allow to obtain an energizing and antioxidant superfood. The sought-after combination of Barbabietola and Frutti di Bosco gives the product a pleasant taste and makes it ideal for a stew snack, a delicious snack or a meal with high nutritional power. No refined sugars or synthetic aromas. Suitable for celiac, vegetarian and vegan subjects.
Property
Vegetable protein sources do not provide cholesterol and are characterized by very low saturated fat levels: the most known and used of them is Soia, potentially allergizing and also rich in phytoestrogens (which can reach high levels when used as a prevalent protein source). The beans Rice contain about 7% of proteins, which are extracted through wet grinding to promote separation from starch and other macronutrients present. According to FAO data, these are cereal proteins with the highest biological value, that is, they are characterized by a high propensity to be assimilated and transformed by the organism. The high protein title (85%) makes the raw material used comparable to soybean and whey by amino acid composition and concentration of essential amino acids, and distinguishes it from previous ones by nutritional value and absence of allergizing properties. Such characteristics are also proper from proteins extracted from Dick. They have a high and balanced content of essential branched amino acids such as Leucine, Isoleucine and Valina, presenting an effective and proven activity of muscle promotion comparable to that of proteins derived from serum. They complete the amino acid profile of the product with a high intake of Lisina, amino acid of which rice proteins are lacking. The combination of the two protein sources ensures the assimilation of the sufficient amount of daily essential amino acids and the balance of the composition of some microelements. Piselli are also a valuable source of minerals (magnesium, calcium, iron and zinc) and vitamins of group B. The vitamin D Panmol is a powder of quinoa sprouts rich in biologically active vitamin D3, obtained as a result of a refined, innovative and patented production process that guarantees the high bioavailability and a wide range of optimal functions. It regulates protein synthesis and is indispensable for the proper development and maintenance of the functionality of the muscle system. Recent studies highlight significant trends in muscle strength improvement of athletes after supplementing vitamin D3. You also find an indispensable role in the regulation of calcium homeostasis in combination with the parathyroid hormone, necessary for the development and maintenance of strong bones. The vitamins of group B are fundamental to be well and feel energetic, as they intervene as cofactors in the metabolism of all macronutrients (especially protein and glycogen). They regulate the synthesis and activity of steroid hormones, vitamin D and some neurotransmitters, with direct effects on psychological function, mental performance and physiological activity of the nervous system. They are involved in the regulation of the cell division, in particular in the formation of red blood cells resulting in a reduction in the sense of fatigue. The Spirulina is a green-blue fresh water algae with a high nutrient concentration that makes it an ideal food for people of all ages and with different lifestyles. Its reconstituent power depends on the high concentration of vitamins (especially A, B, betacarotene, D, K, E), minerals (ferro, potassium, magnesium, selenium, calcium) and an important protein content (60-70 g/100 g) with highly bioavailable amino acids. In particular, it provides the amino acid Fenilalanine, useful to control the sense of hunger. Unlike other marine algae, it does not bring significant amounts of salt and iodine, and instead contains small amounts of bicarbonates indicated to restore the acid-base balance of tissues. The Beetle it is considered among plants with increased antioxidant and anti-radicalic activity, particularly performed by Betaine and other phenolic compounds. They increase the action of cell protection from damage caused by free radicals, with a potential protective role towards the development of numerous chronic-degenerative pathologies to the nervous system (e.g. Alzheimer and Parkinson) or the circulatory apparatus (aterosclerosis), where they are able to reduce the oxidized LDLs circulating and improve vascular function. Beetroot is a valuable source of biologically active substances, minerals (potassium, sodium, phosphorus, calcium and magnesium) and vitamins.
Ingredients
Rice protein powder 85%, pea protein powder 86%, beet dehydrated juice concentrate root (Beta vulgaris L.); thickeners: acacia rubber, xanthan rubber; wood fruit mixture dehydrated powder: blackberry, raspberry and blueberry; natural aromas of berries and blueberry, spirulina heel powder [Spirulina maxima (Setchell & Gardner) Geitler], mix of vitamins of group B (thiamin, niacin, vitamin B6, biotin, pantotenate calcium, folic acid, vitamin B12), vitamin D3 panmol; eulcorant: glycosides of the slender; anti-agglomerating agent: silicon dioxide.
Without gluten and naturally devoid of lactose.
Nutritional characteristics
*VNR: Reference Nutritional Values.
Warnings
Consult a doctor if kidney conditions are not in the norm.
Conservation
Store the product at room temperature.
Validity of whole packaging: 36 months.
Format
320 g jar.
Cod. 180270
Bibliography
-Amagliani L. et al. "The composition, extraction, functionality and applications of receive proteins: A review." Trends in food science & technology 64:1-12. 2017.
-Santos T.D. et al. "Development of powdered food with the addition of Spirulina for food supplementation of the elderly population." Innovative food science & emerging technologies 37: 216-220. 2016.
-Chhikara N. et al. "Bioactive compounds of beetroot and utilization in food processing industry: A critical review." Food chemistry 272: 192-200. 2019.
-Chiang C. M., et al. "Effects of Vitamin D Supplementation on muscle strength in athletes: a systematic review.
-Lu Z. X., et al. "Composition, physicochemical properties of pea protein and its application in functional foods. Critical reviews" Food Science and Nutrition, ISSN: 1040-8398. 2019.
Food supplement of proteins suitable for sportsmen, vegans, vegetarians, seniors, adults and adolescents; low calorie substitute meal in hypocaloric diets; convalescence. The product is a soluble protein-based preparation enriched with vitamins of group B, vitamin D, beet juice and spiruline algae powder. The selected vegetable raw materials offer a balanced food supplement that tastefully meets the nutritional and energy needs of adults of all ages. The nourishing and satiating action of vegetable proteins is reinforced by the addition of vitamins of group B and vitamin D that, together with the presence of alga Spirulina and Barbabietola, allow to obtain an energizing and antioxidant superfood. The sought-after combination of Barbabietola and Frutti di Bosco gives the product a pleasant taste and makes it ideal for a stew snack, a delicious snack or a meal with high nutritional power. No refined sugars or synthetic aromas. Suitable for celiac, vegetarian and vegan subjects.
Property
Vegetable protein sources do not provide cholesterol and are characterized by very low saturated fat levels: the most known and used of them is Soia, potentially allergizing and also rich in phytoestrogens (which can reach high levels when used as a prevalent protein source). The beans Rice contain about 7% of proteins, which are extracted through wet grinding to promote separation from starch and other macronutrients present. According to FAO data, these are cereal proteins with the highest biological value, that is, they are characterized by a high propensity to be assimilated and transformed by the organism. The high protein title (85%) makes the raw material used comparable to soybean and whey by amino acid composition and concentration of essential amino acids, and distinguishes it from previous ones by nutritional value and absence of allergizing properties. Such characteristics are also proper from proteins extracted from Dick. They have a high and balanced content of essential branched amino acids such as Leucine, Isoleucine and Valina, presenting an effective and proven activity of muscle promotion comparable to that of proteins derived from serum. They complete the amino acid profile of the product with a high intake of Lisina, amino acid of which rice proteins are lacking. The combination of the two protein sources ensures the assimilation of the sufficient amount of daily essential amino acids and the balance of the composition of some microelements. Piselli are also a valuable source of minerals (magnesium, calcium, iron and zinc) and vitamins of group B. The vitamin D Panmol is a powder of quinoa sprouts rich in biologically active vitamin D3, obtained as a result of a refined, innovative and patented production process that guarantees the high bioavailability and a wide range of optimal functions. It regulates protein synthesis and is indispensable for the proper development and maintenance of the functionality of the muscle system. Recent studies highlight significant trends in muscle strength improvement of athletes after supplementing vitamin D3. You also find an indispensable role in the regulation of calcium homeostasis in combination with the parathyroid hormone, necessary for the development and maintenance of strong bones. The vitamins of group B are fundamental to be well and feel energetic, as they intervene as cofactors in the metabolism of all macronutrients (especially protein and glycogen). They regulate the synthesis and activity of steroid hormones, vitamin D and some neurotransmitters, with direct effects on psychological function, mental performance and physiological activity of the nervous system. They are involved in the regulation of the cell division, in particular in the formation of red blood cells resulting in a reduction in the sense of fatigue. The Spirulina is a green-blue fresh water algae with a high nutrient concentration that makes it an ideal food for people of all ages and with different lifestyles. Its reconstituent power depends on the high concentration of vitamins (especially A, B, betacarotene, D, K, E), minerals (ferro, potassium, magnesium, selenium, calcium) and an important protein content (60-70 g/100 g) with highly bioavailable amino acids. In particular, it provides the amino acid Fenilalanine, useful to control the sense of hunger. Unlike other marine algae, it does not bring significant amounts of salt and iodine, and instead contains small amounts of bicarbonates indicated to restore the acid-base balance of tissues. The Beetle it is considered among plants with increased antioxidant and anti-radicalic activity, particularly performed by Betaine and other phenolic compounds. They increase the action of cell protection from damage caused by free radicals, with a potential protective role towards the development of numerous chronic-degenerative pathologies to the nervous system (e.g. Alzheimer and Parkinson) or the circulatory apparatus (aterosclerosis), where they are able to reduce the oxidized LDLs circulating and improve vascular function. Beetroot is a valuable source of biologically active substances, minerals (potassium, sodium, phosphorus, calcium and magnesium) and vitamins.
Ingredients
Rice protein powder 85%, pea protein powder 86%, beet dehydrated juice concentrate root (Beta vulgaris L.); thickeners: acacia rubber, xanthan rubber; wood fruit mixture dehydrated powder: blackberry, raspberry and blueberry; natural aromas of berries and blueberry, spirulina heel powder [Spirulina maxima (Setchell & Gardner) Geitler], mix of vitamins of group B (thiamin, niacin, vitamin B6, biotin, pantotenate calcium, folic acid, vitamin B12), vitamin D3 panmol; eulcorant: glycosides of the slender; anti-agglomerating agent: silicon dioxide.
Without gluten and naturally devoid of lactose.
Nutritional characteristics
| Average values | For 21 g | For 100 g |
| Energy | 356,37 kJ 84.2 kcal | 1.679 kJ 401 kcal |
| Fats of which saturated fatty acids | 1.2 g 0.3 g | 5.9 g 1,7 g |
| Carbohydrate of which sugar | 2,4 g 0,4 g | 11.6 g 1,9 g |
| Protein | 15.7 g | 75.1 g |
| Rooms | 0.37 g | 1.8 g |
| Rice proteins plv | 13 | - |
| Pea protein plv | 6.0 g | - |
| Beetle juice conc. plv | 0,7 g | - |
| Spirulina plv | 100 mg | - |
| Tiamina | 1.1 mg (100)%VNR* | - |
| Niacin | 16.0 mg (100% VNR*) | - |
| Vitamin B6 | 1.4 mg (100% VNR*) | - |
| Bio | 50.0 mcg (100% VNR*) | - |
| Pantothenic acid | 6.0 mg (100% VNR*) | - |
| Folic acid | 200 mcg (100% VNR*) | - |
| Vitamin B12 | 2.5 mcg (100% VNR*) | - |
| Vitamin D3 Panmol | 5 mcg (100% VNR*) | - |
Warnings
Consult a doctor if kidney conditions are not in the norm.
Conservation
Store the product at room temperature.
Validity of whole packaging: 36 months.
Format
320 g jar.
Cod. 180270
Bibliography
-Amagliani L. et al. "The composition, extraction, functionality and applications of receive proteins: A review." Trends in food science & technology 64:1-12. 2017.
-Santos T.D. et al. "Development of powdered food with the addition of Spirulina for food supplementation of the elderly population." Innovative food science & emerging technologies 37: 216-220. 2016.
-Chhikara N. et al. "Bioactive compounds of beetroot and utilization in food processing industry: A critical review." Food chemistry 272: 192-200. 2019.
-Chiang C. M., et al. "Effects of Vitamin D Supplementation on muscle strength in athletes: a systematic review.
-Lu Z. X., et al. "Composition, physicochemical properties of pea protein and its application in functional foods. Critical reviews" Food Science and Nutrition, ISSN: 1040-8398. 2019.
