Protéines végétales hydrolysées

Hydrolysed plant proteins are proteins derived from plant sources — such as pea, rice, soy or wheat — that have undergone an enzymatic or acid hydrolysis process. This process breaks protein chains down into shorter peptides and free amino acids, improving digestibility and bioavailability compared to intact plant proteins. Rich in essential amino acids, they contribute to the maintenance and development of muscle mass, cellular renewal and the synthesis of numerous biological molecules. Their nutritional profile varies depending on the plant source used, but a formulation combining several origins can cover all indispensable amino acids. Supplementing with hydrolysed plant proteins is a suitable option for those wishing to increase their protein intake without resorting to animal proteins. Their hydrolysed form offers rapid absorption, which is particularly relevant around physical exercise or when nutritional needs are increased.