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Poultry Protein Hydrolysate is obtained by hydrolytic processing, which results in the breaking of polypeptide chains in the protein structure and the formation of shorter chains or amino acids, which are more easily absorbed by our body than longer polypeptide chains. This means that the hydrolysed protein is easily digestible, i.e. amino acids are more easily absorbed in our digestive tract and then quickly used by the body. In addition, the raw material used to obtain poultry hydrolysate is poultry. Meat with exceptional nutritional properties. It contains a low fat content compared to meat from slaughter animals, therefore it is low-calorie and easily digestible.
It should be emphasized that the poultry protein hydrolyzate used in Activlab products is obtained from the broth portion according to a technology specially patented by Regis in one of our production plants. Thanks to this, we control the highest quality of the raw material throughout the entire production process, until the final product is released on the market.
According to the latest scientific research, it is peptides that are primarily responsible for the body's strength, endurance and resistance to fatigue. Dipeptides occur only in meat protein, in the largest amounts in poultry protein. They are the result of combining two amino acids with a peptide bond in a condensation reaction.
The condition for the production of muscle mass is the reproduction of the appropriate sequence of amino acids in the protein.
This means that a deficiency of even one amino acid or a minor error in a given protein leads to a disruption of its synthesis. The nutritional value of a protein depends primarily on the amount and mutual proportions of exogenous amino acids contained in a given protein and its digestibility, i.e. the degree of release and absorption of individual amino acids during digestion processes in the digestive tract. Poultry protein is characterized by an ideal amino acid composition, which means that it contains all amino acids, both exogenous and endogenous, in the appropriate amounts and proportions necessary for the biosynthesis of body proteins and the so-called de novo synthesis, i.e. the construction of new tissues , which is mainly related to the increase in muscle mass. Poultry protein hydrolysate is rich in arginine, glutamine, glycine and proline, i.e. amino acids that significantly improve training effects and thus increase the efficiency and capacity of the body.
The high content of L-arginine is particularly noteworthy – the importance of which for the human body, and especially for athletes, is described by Nobel Prize winner Dr. Louis Ignarro from the University of California. The best natural source of L-arginine is meat, especially poultry. As is known, L-arginine plays a key role in the process of producing nitric oxide in the body (through this it improves aerobic endurance and increases exercise capacity). However, according to Dr. Louis Ignarro, less than half of the consumed amounts of this amino acid reaches the cells of our body, where it can be processed into nitric oxide. For this reason, he recommends using nutrients and supplements with the highest possible content of L-arginine to ensure a sufficient amount of it in the endothelial cells, which will enable an increase in the production of nitric oxide.
Glycine is essential for the creation of creatine, and together with glutamine it is a precursor of the powerful antioxidant glutathione, a compound with antioxidant properties. Such compounds participate in the defense against free radicals, which can be created, for example, during intense physical exercise as a result of so-called oxidative stress. In addition, glutamine is a source of energy for lymphocytes, which is of great importance during intense physical exercise , because during its performance the immune system can be weakened.
The dipeptide Carnosine contained in poultry protein plays an extremely important role in the body of athletes. By increasing the intramuscular capacity to buffer hydrogen ions, it prevents excessive muscle acidification, which in turn translates into longer and harder training. Carnosine prevents muscle injuries and accelerates regeneration, performs antioxidant, buffering, neurotransmitting functions, and is also a natural substrate for the production of nitric oxide (NO).
In addition , it is also worth paying attention to proline, which, together with glycine, participates in the formation of collagen. This compound is a structural material of tendons and ligaments, and also seals blood vessels and allows for the repair of damaged tissues. It is an excellent material for the regeneration of joints and joint cartilage and has a beneficial effect on reducing bone pain.
In addition, poultry protein hydrolysate , unlike any milk protein that is widely used in special purpose foods and supplements, does not contain lactose, which may cause food allergies.
