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Soy Protein Isolate-Ingredient
Soy Protein Isolate-Ingredient
Soy Protein Isolate-Ingredient
Soy Protein Isolate-Ingredient

    Soy Protein Isolate-Ingredient

    Rs. 1,025.00 Rs. 1,465.00
    Make Your Own Recipe

    • Ideal choice for Vegetarians as a perfect egg replacement.

    • Cook- Fortify your Roti (Bread), Dal (Lentils) & Curd with extra Protein.

    • Bake: Replace partial flour and add more protein to your baking.

    • Shake: Create your own protein rich ice chilled smoothie & fruit beverages.

     

    What is Vigourfuel Soy Protein Isolate Ingredient?

    Vigourfuel Soy Protein Isolate Ingredient offers an ultra-premium quality plant based Soy Protein Isolate 90 (SPI 90) powder. Our Non-Gmo Soy Protein Isolate 90 has been specifically engineered using only the finest soy beans. The beans are put through a dehulling process to extract only the finest quality protein, with very low carbohydrates, sugar, and fats. Which makes it a perfect protein choice to fuel recovery and lean muscle gain by adding in Atta while preparing Roti’s, Dal or Curd. It’s an excellent vegetarian substitute of meat & dairy and it gives the flexibility to create your own protein food, rich smoothies and fruit beverages.

     

    Benefits for Vigourfuel Soy Protein Isolate Ingredient?

    • Boost Protein Fortification

    • Provide Emulsification

    • Improve Texture

    • Enhance Viscosity

    • Increase Moisture & Juiciness

     

    Who is suitable for Vigourfuel Soy Protein Isolate Ingredient?

    Vigourfuel Soy Protein Isolate Ingredient with PDCAAs of 1 is suitable for everyone for those wanting to add protein to their diet. As part of a healthy balanced lifestyle, build muscle mass to compete. Or just need added protein to get rid of those morning aches and pains after working out. It’s even perfect for individuals on a calorie-controlled diet.

     

    What are the benefits of Vigourfuel Soy Protein Isolate Ingredient?

    Vigourfuel Soy Protein Isolate Ingredient is loaded with natural occurring all essential & non-essential amino acids which are rapidly delivered to the target muscles where they immediately get to work to encourage muscle growth and repair through protein synthesis and therefore help you recover quicker and build muscle more effectively.

     

    What is special about Vigourfuel Soy Protein Isolate Ingredient?

    Even though it has primarily designed with vegans and vegetarians in mind, Soy Protein Isolate 90 is suitable for everyone. If you’re looking for a high protein, low carbohydrate, and delicious tasting 100% plant-based protein shake, then Soy Protein Isolate 90 is an excellent choice. Its low carbohydrate and low fat profile make it ideal for those on a calorie controlled wanting to lose body weight and improve their overall body composition.

     

    How does the Vigourfuel Soy Protein Isolate Ingredient taste?

    Vigourfuel Soy Protein Isolate Ingredient is a derivative of soy beans and provides bland and grainy notes.

     

    How well does this Vigourfuel Soy Protein Isolate Ingredient shake mix?

    This Vigourfuel Soy Protein Isolate Ingredient is thick and viscous. Ensure a shaker or blender for proper mixability.

     

    How often should I take it and how much should I use?

    As a rule of thumb. We recommend consuming at least 2 g of protein per kg of body weight every day. If you want to improve recovery and gain more lean muscle. Find out more on the Suggested Use tab.

     

    Is Soy Protein Isolate safe for Males?

    Absolutely, modern evidence and researches suggest that soy protein is 100% safe for males and it’s the only complete plant protein which is an alternative to meat and dairy proteins.

    SOY BENEFITS

    #1:Cardiovascular Disease

    Cardiovascular diseases (CVDs), such as heart disease, are the primary cause of mortality across the world. High cholesterol, hypertriglyceridemia, increased low-density lipoprotein cholesterol (LDL-C), reduced high-density lipoprotein cholesterol (HDL-C), high blood pressure, obesity, and diabetes are preventable risk factors for CVDs. Considerable researches are suggesting that eating plant-based protein such as soy protein products instead of animal protein products decreases cholesterol levels and may have other health advantages, especially reducing the risk factors of CVDs. This is due to plant-based protein diet is considered low-saturated-fat and reduced cholesterol, thus minimizing the incidence of CVDs. Additional food components like antioxidants, on the other hand, may provide extra advantages. Based on epidemiologists, Asian communities that use soy as a dietary mainstay had a lower likelihood of CVD than others who follow a conventional Western diet.

    Early researches suggested that soy protein consumption was highly beneficial to lower cholesterol, LDL, and triglycerides. Soy-based protein products were then considered to have potential benefit effects on cardiovascular health. Historic studies over the last few decades uncover a strong antioxidant property of isoflavone contained in soy-based products, affecting oxidative stress and lowering cholesterol levels. Multiple recent meta-analyses of randomized controlled trials showed an increased high-density lipoprotein cholesterol (HDL) with a lower amount of low-density cholesterol (LDL) using soy-based protein product therapy. In contrast, some studies found that the intake of soy protein rich in isoflavones did not affect LDL reduction. Clinical trials showed that a dose of 13–58 g of soy per day played a significant role in reducing LDL. Moreover, a higher intake of fermented soy protein products showed a blood pressure-lowering effect.  In a populated-based cohort study in Japan, results showed a higher intake of fermented soybean protein products lower the risk of CVD mortality. While soy protein appears to have beneficial effects on vascular endothelial function, the current evidence from clinical trials is not conclusive and more epidemiological studies are needed to prove the mechanistic rationale of soy protein on CVD risk factor prevention.


    #2:Menopausal symptoms

    Decreased estrogen levels in menopause can cause hot flashes symptoms, genital epithelial atrophy, and osteoarthritis. Estrogen treatment is considered to relieve or eliminate a majority of menopausal symptoms. Isoflavones, naturally present in soybeans, have a similar chemical structure compared to estrogen. The primary underlying mechanism is dictated by the weak binding affinity between the isoflavones found in soy with estrogen receptors resulting in an estrogen-like effect. Many researchers thus have been focusing on how isoflavones in soy can be used to manage menopausal symptoms as a safer alternative than hormone treatment. An observational study showed a significant beneficial effect on managing hot flashes of menopausal women using isoflavones contained soy supplements. Numerous initial meta-analyses of randomized placebo-controlled studies have been conducted to examine the effects of isoflavones on menopausal symptoms. Ten studies showed a significant reduction of hot flashes reported in the treatment group (soybean rich in isoflavones) compared to the placebo group. Whereas, the results obtained from the other seven randomized controlled trials had no significant results between groups. A recent systematic review on fifteen studies using a larger group of study participants with post-menopausal women was conducted by Chen, Ko, and Chen, (2019). It was concluded that women undergoing menopause who experienced hot flashes reported a reduction of symptoms after the soy product treatment compared to their counterparts in the placebo trials. Research in Chen, Ko, and Chen, (2019) demonstrates that soy protein rich in isoflavones can help with menopausal symptoms. Seventy percent of participants in a survey reported their satisfaction from the isoflavones treatment. It was also shown that women in this group showed an improved quality of life during menopause. Many research studies indicated the effectiveness of isoflavones-containing soy protein towards menopausal hot flashes symptoms.


    #3:Osteoporosis

    During women's menopause, endogenous estrogen decline leads to an abrupt bone loss. Hormone therapy was among the most used treatments for menopausal osteoporosis till the very last decade. Soy products not only have high-quality proteins but also are rich in isoflavones and calcium. Thus soy-based protein products could contribute to bone health and prevent the risk of osteoporosis.

    Literature reviews on meta-analysis concluded that soy protein intake affects bone mineral density. According to several randomized controlled trials, therapeutic treatment with soy proteins rich in isoflavones showed a reduction of the bone resorption turnover rate. In addition, a study showed that intake of soy protein results in an increased bone calcium retention in females during the post-menopausal period, reflecting a positive bone balance, thus maintaining bone volume and increasing bone strength. Moreover, as an excellent dietary source for calcium, a higher intake of soy protein and its byproducts can help meet daily calcium recommendations.


    #4:Cancer Risks

    Many studies indicate that cancer prevention can be achieved through healthy dietary intake. Soy products rich in various nutrients can suppress abnormal cells division and spreading and can act as an anti-cancer inhibitor in different types of cancer. Soy-based products are well-studied plant protein food for cancer prevention. One early study from Hirota et al. (2000) had focused on the DPPH free radical scavenging activity of molecular compounds from miso, a fermented soybean product, indicating eight compounds in miso with high activity in cancer cell lines. Moreover, a compound called 8-hydroxydaidzein showed the highest DPPH free radical scavenging activity on human promyelocytic leukemia cells. Furthermore, a study by Sharp et al. (2005) discovered that miso intake may reduce the risk of Hepatocellular carcinoma (HCC) incidence, and indicting miso may have an effect on tumor cells and cell proliferation. Besides miso, other soy products also showed a positive effect on cancer prevention. A study found that chungkukjang, a fermented soybean paste made in Korea, had shown a significant suppress effect on cancer cell growth in AGS human gastric adenocarcinoma cells. Moreover, studies revealed that soy products may have an anti-cancer effect, which can act as an MMP-9 regulator in colorectal cancer.

    Concurrent studies and trial cases have been conducted to determine the relationship between breast cancer and soybean products (tofu and soymilk). This is mainly because the protein structures in soy bond with estrogen to form weak bonds resulting in estrogen modifiers. From a meta-analysis of twenty-one epidemiological studies, there was a 25% reduction of breast cancer risk among women who were subjected to a diet containing high quantities of soy source intake compared to those who did not. A recent meta-analysis of fourteen studies (two cohort and twelve case-control studies) indicate tofu intake is inversely associated with breast cancer risk.

    Several studies and trials have been carried out to test the effects of soy in the prevention and management of cancer among various populations. One meta-study showed that the cases of prostate cancer were significantly lower in the populations who had a higher consumption rate of soy especially non-fermented soy protein products. Another meta-analysis revealed that a high level of non-fermented soy protein consumption reduced gastric cancer risk. It was found that the consumption of soy is ten to fifteen times higher in the Chinese and Japanese populations than in Western people. However, it was established that Asian immigrants have the same rates of prostate cancer as US citizens due to the changes in their dietary patterns after adapting to the western lifestyle. Unfortunately, the studies on the relationship between soy consumption and prostate cancer management and reduction have not yielded convincing results that can be used to either substantiate or negate such claims.


    #5: Abdominal Body Fat

    The efficacy of consuming soy protein on fat loss and preventing obesity has been demonstrated in animal and human research. Daily consumption of soy protein has been studied for its nutritive value and potent antioxidant benefits for many years. Several hypotheses for the anti-obesity impact of soy proteins include restriction of hepatic lipogenic enzymes and FA production, simulation of muscular FA oxidation, enhancement of plasma adiponectin levels, and enhanced fecal matter excretion. Dietary intake high in soy protein could have the potential to prevent hyperlipidemia and obesity.

    The impact of soy intake on weight and other obesity-related characteristics has been investigated to unravel the underlying mechanisms by which soy products exert such health benefits. An early study showed that soy isoflavones activate the peroxisome proliferator-activated receptor, thus improving lipid metabolism and generating anti-diabetic benefits. Furthermore, researches proved that soy protein products rich in isoflavones have an anti-diabetic effect by suppressing insulin resistance. Kim et al. (2008) found that fermented soy product Chungkukjang can regulate the blood glucose and increase the plasma insulin levels in mice, thus ameliorating the symptoms of diabetes. A higher intake level of soymilk in human trials showed a reduction of oxidative stress in the type 2 diabetes mellitus population. In addition, soy isoflavones have demonstrated potent effects on reducing cholesterol levels in both animal and human trials, and such beneficial effects are significantly enhanced when consuming soy protein in the diet compared to purified bioactive compounds. Studies in the clinical study discovered that postmenopausal women who took soy-based meals every day for three months gained less belly fat than those who took average food.


    INGREDIENTS

    Unflavored & Unsweetened: Soy Protein Isolate (Non-Gmo Soy Bean)

    SUGGESTED USE

    Make Your Own Recipe

    • Cook: Fortify your Roti (Bread), Dal (Lentils) & Curd with Protein.
    • Bake: Replace flour and add more protein to your baking.
    • Shake: Create your own protein rich ice chilled smoothie & fruit beverages.

    Functional Benefits

    • Boost Protein Fortification
    • Provide Emulsification
    • Improve Texture
    • Enhance Viscosity
    • Increase Moisture & Juiciness

    Replace Flour in Numerous Applications

    You can replace flour either partially or completely in the following foods as per desired taste and texture:

    • Brownies • Egg Wash • Pancakes • Sauces • Cheesecake • Fresh Pasta • Pie Fillings • Snack Cakes • Cookies • Layer Cakes • Quiche • Sponge Cake • Custards • Muffins • Salad Dressing

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