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AMINO ANIMO MUSCLE SYNTHESIS
€28.50
Size (1)*: 500gr clear please select size
1 2
AMINO ANIMO MUSCLE SYNTHESIS
€28.50
Size (1)*: 500gr clear please select size

Muscle Synthesis instant protein shake with vanilla aroma by Physis Laboratory contains organic Rice and Pea proteins of high purity and Spirulina.

Details

What it offers

  • Plant proteins of high biological and nutritional value
  • Α balanced amino acid profile
  • Maintenance and strengthening of muscular mass in combination with training
  • Maintenance of blood pressure against hypertension
  • Prevention from oxidative stress caused by exercise  

 

Rice

Rice (Oryza sativa) is a staple food for protein intake for a big part of the world’s population. In Rice crops, the highest percentage of protein is found in bran. Rice bran contains plant hypoallergenic protein of high biological and nutritional value, and is rich in all the essential amino acids, especially Lysine, Leucine, Valine, Threonine, which the human body can’t synthesize and must take in with its diet. The administration of Rice protein in combination with exercise increases muscle mass strengthening skeletal muscles and providing energy comparable to whey protein.

 

Pea

A dietary protein, the composition of which contains higher amounts of limiting and essential amino acids, is considered to be a protein with a more balanced amino acid profile. Pea (Pisum sativum) protein is one of them. This protein has high digestibility and nutritional value. In comparison to other plant proteins, it contains high amount of Leucine, Lysine, Phenylalanine etc. amino acids, that can’t be synthesized de novo by the human body and therefore humans must get them from their diet. Pea protein intake combined with exercise has been found to be effective in increasing and strengthening of muscle mass, while compared to animal whey protein, it is considered to be an effective alternative plant protein for athletes, people who start exercising to lose weight, and even elderly who they want to maintain their muscular mass. Moreover, this protein has been found to be effective in maintaining blood pressure against hypertension.

 

Spirulina

Spirulina is a cyanobacterium of high biological value, that is rich in proteins, vitamins and antioxidants. It has several health benefits based on its antioxidant, anti-inflammatory and immunomodulatory action. Moreover, Spirulina supplementation contributes to the prevention of skeletal muscles from oxidative stress caused by exercise, but it also induces a significant increase in exercise performance.

Usage

How to use

  • Completely dissolve one heaped tablespoon (12.5g) of protein powder in water.

  • Completely dissolve one heaped tablespoon (12.5g) of protein powder in any plant-based milk of your choice, such as Almond or Oat milk, or animal milk of your choice.

  • Add a heaped tablespoon (12.5g) of protein powder into your breakfast cereal, oats, muesli or smoothies and shakes that you prepare.

  • Completely dissolve one heaped tablespoon (12.5g) of protein powder in water and then add a shot of espresso to enjoy a filling and quick breakfast.

  • Prepare your own savory or sweet recipes, such as cereal bars, cakes and bread, by replacing part of the flour with plant-based protein.

Precautions

Caution
It may contain traces of milk and nuts.

 

Storage
Store the product in a cool dry place, away from heating sources and direct sunlight.

 

Lifespan
Do not use after the expiration date printed on the packaging. The expiration date refers to the product in its original saleable condition, kept under proper storage conditions.

Ingredients

Formulated with
Rice protein powder* (82.7%), Pea protein powder*, Spirulina powder*, natural vanilla flavouring* (2.7%), stabilizer: xanthan gum, sweetener: steviol glycosides.

* Organic farming product

 

Formulated WITHOUT
Sugars, Artificial Dyes, Preservatives, Flavor Enhancers, Soy, Lactose, Gluten

 

Nutrition Declaration

Average Values

Per 100g

Per 12,5g

%RDI *

Energy

1703kJ/ 407kcal 

213kJ/ 51kcal 

2,5%*

Fats

7,4g

0,9g

1,3%*

Of which 

 

Saturates

4,2g

0,5g

2,6%*

Carbohydrates

3,0g

0.4g

0,1%*

Of which 

 

Sugars

1,8g

0,2g

0,3%*

Fiber

2,0g

0,3g

---

Protein

78,0g

9,8g

19,5%*

Salt

0,00g

0,00g

0%*


Contains 40 (Heaped tablespoons, 12.5g) portions per package.
*RDI = Reference Daily Intake of an average adult (8400kJ/ 2000 kcal).

 

Amino Acids Table

Amino Acids

Per 100g

Per 12,5g

Histidine

1,78g

0,22g

Isoleucine

3,84g

0,48g

Leucine

6,64g

0,83g

Lysine

5,61g

0,70g

Methionine

0,87g

0,11g

Phenylalanine

4,09g

0,51g

Tyrosine

2,97g

0,37g

Threonine

2,80g

0,35g

Valine

4,15g

0,52g

Alanine

3,36g

0,42g

Arginine

6,32g

0,79g

Asparagine acid

8,76g

1,10g

Glutamic acid

12,71g

1,59g

Glycine

3,10g

0,39g

Proline

2,43g

0,30g

Serine

3,49g

0,44g

Cysteine

0,74g

0,09g

Tryptophan

0,73g

0,09g

Bibliography
  1. Amagliani, L, O’Regan J., Kelly A.L., & O’Mahony, J.A. (2017). The composition, extraction, functionality and applications of rice proteins: A review. Trends in Food Science & Technology, 64: 1-12. https://doi.org/10.1016/j.tifs.2017.0008
  2. Fabian, C., & Ju, Y.H. (2011). A Review on Rice Bran Protein: Its Properties and Extraction Methods. Critical Reviews in Food Science and Nutrition, 51 (9): 816-827. https://doi.org/10.1080/10408398.2010.482678
  3. Joy, J.M., Lowery, R.P., Wilson, J.M., Purpura, M., De Souza, O.E., Wilson, S.M.C., Kalman, D.S., Dudeck J.E., & Jager, R. (2013). The effects of 8 weeks of whey or rice protein supplementation on body composition and exercise performance. Nutrition Journal, 12: 86. https://doi.org/10.1186/1475-2891-12-86
  4. Liu, J., Klebach, M., Visser, M., & Hofman, Z. (2019). Amino Acid Availability of a Dairy and Vegetable Protein Blend Compared to Single Casein, Whey, Soy, and Pea Proteins: A Double-Blind, Cross-Over Trial. Nutrients, 11 (11): 2613. https://doi.org/10.3390/nu11112613
  5. Lu, Z.X., He, J.F., Zhang, Y.C., & Bing, D.J. (2019). Composition, physicochemical properties of pea protein and its application in functional foods. Critical Reviews in Food Science and Nutrition, 60 (15): 2593-260 https://doi.org/10.1080/10408398.2019.1651248
  6. Babault, N., Païzis, C., Deley, G., Guérin-Deremaux, L., Saniez, M.H., Lefranc-Millot, C., & Allaert, F. A. (2015).  Pea proteins oral supplementation promotes muscle hickness gains during resistance training: a double-blind, randomized, Placebo-controlled clinical trial vs. Whey protein. Journal of the International Society of Sports Nutrition, 12: 3. https://doi.org/10.1186/s12970-014-0064-5
  7. Li, H., Prairie, N., Udenigwe, C.C., Adebiyi, A.P., Tappia, P.S., Aukema, H.M., Jones, P.J., & Aluko, R.E. (2011). Blood pressure lowering effect of a pea protein hydrolysate in hypertensive rats and humans. Journal of Agricultural and Food Chemistry, 59 (18): 9854-9860. https://doi.org/10.1021/jf201911p
  8. Lu, H.K., Hsieh, C.C., Hsu, J.J., Yang, Y.K., & Chou, H.N. (2006). Preventive effects of Spirulina platensis on skeletal muscle damage under exercise-induced oxidative stress. European Journal of Applied Physiology, 98 (2): 220-6. https://doi.org/10.1007/s00421-006-0263-0
  9. Kalafati, M., Jamurtas, A.Z., Nikolaidis, M.G., Paschalis, V., Theodorou, A.A., Sakellariou, G.K., Koutedakis, Y., & Kouretas, D. (2010). Ergogenic and antioxidant effects of spirulina supplementation in humans. Medicine & Science in Sports & Exercise, 42 (1): 142-151. https://doi.org/10.1249/mss.0b013e3181ac7a45

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