Pro-96™ Soy Proteins

High energy vegetarian protein

• Super-Green Pro-96

• Super-Red Pro-96

• Super-Blue Pro-96

Highlights

• Soy Protein Isolate has the highest bioavailability possible

• No Cholesterol, No Sugar, No Saturated Fat

• Contains antioxidant carotenoids and flavonoids

• Provides an average of 72 mg isoflavones per serving

• Full range of amino acids including Branched Chain

  Features & Benefits

Protein is composed of chains of amino acids and constitutes about 20% of our total body weight. It functions as the structural material of muscles, other tissues and organs, as well as important bi-substances such as enzymes and many hormones. Protein is also converted to glucose and used as a source of energy. When there is limited protein intake, the needs of the organs take priority over the needs of the muscles. While other nutrients are equally important, protein provides a key foundation for good health.

Of the vegetarian sources of protein, soybeans stand out. A protein isolate of soy has a Protein Digestibility Corrected Amino Acid Score (PDCAAS) as high as egg or milk protein; 1.0, the highest score possible in this U.S. government protein quality rating system. PDCAAS is based on the amino acid requirements for humans, and is the foundation for the determination of the Daily Reference Value of protein (50 grams). Nature's Life Pro-96 protein powders provide almost half (23 grams) of the Daily Reference Value (DRV) of protein in one serving.

Super-Green Pro-96™, Phyto-Red Pro-96™ and Berry-Blue Pro-96™ meet or exceed the amino acid requirements for children and adults.1 Included in the full range of essential and non-essential amino acids in Pro-96 soy proteins, are significant amounts of essential branched-chain amino acids (leucine, isoleucine, valine). These branched chain amino acids are critical for building and maintaining muscle strength.

Humans can use soy proteins as effectively as animal protein 2,3 and since soy doesn’t contain unwanted saturated fat and cholesterol (as does most animal protein),4 it is a sensible choice for all health-conscious people.

Besides high quality protein, soy also contains phytonutrients (plant source nutrients)—such as isoflavones, phytosterols, saponins and lignans. These phytonutrients play many important roles in supporting good health.5,6,7

Three isoflavones (genistein, daidzein and glycitein) are found in large amounts only in legumes such as soy.8 They are classified as phytoestrogens (natural plant estrogens) and have antioxidant properties.9 Plant estrogens compete with estrogens produced in the body or introduced from the environment, and prevent them from binding to estrogen-receptor cells.10,11 The benefit is that the weak soy phytoestrogens are preferentially absorbed and used instead of stronger, potentially damaging, estrogens.12,13 A recent study found that a soy protein supplement with high isoflavone content was effective in helping women going through menopause maintain normal temperature sensation.14

Eating foods high in saturated fat and cholesterol may increase serum cholesterol levels and in turn, increase the risk of heart disease. Nature’s Life’s Pro-96™ soy proteins contain no cholesterol and no saturated fat.

An analysis of soy protein isolate at the Veterans Affairs Medical Center indicates that soy protein isolate can help maintain healthy serum cholesterol levels.15 Other studies have reported that replacing animal protein with isolated soy protein helps maintain healthy levels of both LDL ("bad") and HDL ("good") cholesterol.16,17,18  

The Safety of Soy

Questions linger about the benefits of certain soy constituents. For instance, protease inhibitors are enzymes found in soybeans and other legumes, and can prevent the body from completely digesting proteins. If consumed in large amounts, as in raw beans, they can lead to protein malnutrition. For the most part, protease inhibitors are destroyed by heat and because Nature’s Life soy protein isolate is heat-processed, protease inhibitors do not significantly affect nutrient absorption.

Another so-called “anti-nutrient” in soy is phytic acid, a plant fiber which binds to certain minerals and can prevent their absorption. Again, good qualities are being discovered for this soy constituent: phytic acid (also called inositol hexaphosphate or IP6) is an effective scavenger of free radicals.19 For example, when phytic acid binds to excess iron in the body, it prevents the formation of iron oxide, which is one of the more damaging free radicals.20

Other Natural Ingredients

All Pro-96 proteins start with the same food base of soy protein isolate, lecithin, psyllium seed husk, apple pectin, oat fiber, and the digestive enzymes bromelain (from pineapple) and papain (from papaya). Nature’s Life also adds carotenoids and flavonoids to the Pro-96 protein powders. These phytonutrients are the source of natural food colors (pigments) and have been studied extensively for their value. The more intense the color, the more beneficial the food. Carotenoids have free-radical scavenging properties, as well as offering support to the immune system.21,22,23 Maintaining high levels of carotenoids in the tissue helps to encourage healthy cell membranes. While carotenoids are fat-soluble, flavonoids are water-soluble, and have similar antioxidant properties.24,25,26

Super-Green Pro-96™ adds Kona pure Hawaiian Spirulina algae, with naturally-occurring amino acids, minerals, chlorophyll and carotenoids. In addition, we add lemon bioflavonoids, kelp and barley grass. These additional ingredients provide a highly nutritious combination of protein, fiber, minerals, and phytonutrients like carotenoids.

Carotenoids such as lycopene, found primarily in tomatoes, can be found in Phyto-Red Pro-96™. Recent research supports the protective, anti-oxidant properties of lycopene.27,28 In addition to lycopene, Phyto-Red Pro-96™ has other carotenoid- and flavonoid-rich red foods in its Phyto-Red Blend™: raspberries, cherries and red bell pepper.

As with carotenoids, some flavonoids have very specific benefits, such as those found in Berry-Blue Pro-96™. Grape, bilberry and blueberry make up the Phyto-Blue Blend™ in Berry-Blue Pro-96™. The flavonoids in these foods are called anthocyanidins (or OPCs), and have been studied for their supportive benefits as antioxidant free-radical scavengers.29,30,31,32,33

References

1. Scrimshaw, NS and Young VR. Soy protein in adult human nutrition. In: Wilcke H.L., Hopkins D.T., Waggle D.H., eds. Soy Protein and Human Nutrition, Academic Press, Inc., New York, NY, pp. 121-48, 1979.

2. Subcommittee on the tenth edition of the RDA’s Food and Nutrition Board. Recommended Dietary Allowances, Tenth Revised Edition, FNB/NAS, National Academy Press, Washington, D.C., 1989:56-8.

3. Wayler A, et al. Nitrogen Balance Studies in Young Men to Assess the Protein Quality of an Isolated Soy Protein in Relation to Meat Proteins. J Nutr. 1983;113:2485-2491.

4. Energy and Protein Requirements, 1985. Report of a joint FAO/WHO/UNI consultation. World Health Organization Technical Report series 724.

5. Friedrich JA. Protective and regulatory benefits of soy: clinical perspectives. Altern Complementary Ther 1997(Feb):53-58.

6. Potter SM. Soy protein and cardiovascular disease: the impact of bioactive components in soy. Nutr Rev 1998;56:231-35.

7. Rao AV, Sung MK. Saponins and anticarcinogens. J Nutr. 1995;125 (3 suppl):717S-724S.

8. Setchell KDR. Phytoestrogens: the biochemistry, physiology and implications for human health of soy isoflavones. Am J Clin Nutr 1998;68(suppl):1333S-46S.

9. Lichtenstein AH. Soy protein, isoflavones and cardiovascular disease risk. J Nutr 1998;128:1589-92.

10. Noteboom, WD, and Gorski J. Estrogenic effect of genistein and coumestrol diacetate. J Endocrinl 1963;73:736-43.

11. Zava DT, Duwe G. Estrogenic and antiproliferative properties of genistein and other flavonoids in human breast cancer cells in vitro. Nutr Cancer. 1997;27(1):31-40.

12. Martin, PM, et al. Phytoestrogen interaction with estrogen receptors in human breast cancer cells. J Endocrinol 1978;103:1860-7.

13. Adlercreutz, H, et al. Dietary phyto-oestrogen and the menopause in Japan. Lancet 1992;339:1233.

14. Albertazzi P, Pansini F, Bonaccorsi G, et al. The effect of dietary soy supplementation on hot flushes. Obstet Gynecol 1998;91:6-11.

15. Anderson, JW, et al. Meta-analysis of the effects of soy protein intake on serum lipids. N Eng J Med 1995;333:276-82.

16. Potter SM, Baum JA, Teng H, et al. Soy protein and isoflavones: their effects on blood lipids and bone density in postmenopausal women. Am J Clin Nutr 1998;68:1375S-79S.

17. Wong WW, Smith EO, Stuff JE, et al. Cholesterol-lowering effect of soy protein in normocholesterolemic and hypercholesterolemic men. Am J Clin Nutr 1998;68:1385S-89S.

18. Wang MF, Yamamoto S, Chung HM, et al. Antihypercholesterolemic effect of undigested fraction of soybean protein in young female volunteers. J Nutr Sci Vitaminol 1995;41:187-95.

19. Graf, E, and Eaton JW. Antioxidant functions of phytic acid. Free Rad Biol Med 1990;8:61-9.

20. Nelson, RL. Dietary iron and colorectal cancer risk. Free Rad Biol Med 1992;12:161-8.

21. Steinmetz KA. Vegetables, fruit and cancer prevention: a review. J Am Diet Assoc. 1996;96(10):1027-39/

22. Jacob RA and Burri BJ. Oxidative damage and defense. Am J Clin Nutr. 1996;63(6):985S-990S.

23. Tsuchihashi H, Kigoshi M, Iwatsuki M, Niki E. Action of beta-carotene as an antioxidant against lipid peroxidation. Arch Biochem Biophys. 1995;323(1(:137-47.

24. Rice-Evans CA, et al. The relative antioxidant activities of plant-derived polyphenolic flavonoids. Free Radic Res. 1995;22(4):375-83.

25. Rice-Evans CA and Miller NJ. Antioxidant activities of flavonoids as bioactive components of food. Biochem Soc Trans 1996;24:790-795.

26. Havsteen B. Flavonoids, a class of natural products of high pharmacological potency. Biochem Pharmacol. 1983;32(7):1141-8.

27. Giovanucci E. Tomatoes, Tomato-Based Products, Lycopene, and Cancer: Review of the Epidemiologic Literature. J Nat. Cancer Inst. 1999;91:317-31.

28. Gann PH, Giovanucchi E, et al. Lower prostate cancer risk in men with elevated plasma lycopene levels: results of a prospective analysis. Cancer Res. 1999;59(6):1225-30.

29. Bagchi D, et al. Oxygen free radical scavenging abilities of vitamins C and E, and a grape seed proanthocyanidin extract in vitro. Res Commun Mol Pathol Pharmacol. 1997;95(2):179-89.

30. Ames BN, Shigenaga MK, and Hagen TM. Oxidants, antioxidants, and the degenerative diseases of aging. Proc Natl Acad Sci USA 1993;90:7915-1922

31. Tixier J, et al. Evidence by in vivo and in vitro studies that binding of pycnogenols to elastin affects its rate of degradation by elastases. Biochem Pharm 1984;33:3933-3939

32. Jonadet M, et al. Flavonoids extracted from Ribes nigrum L. and Alchemilla vulgaris L.: 1. In vitro inhibitory activities on elastase, trypsin and chymotrypsin. 2. Angioprotective activities compared in vivo. Journal de Pharmacologie 1986;17:21-27

33. Terrasse J, and Moinade S. Premiers resultats obtenus avec un nouveau factuer vitaminique P “les anthocyanosides” extraits du Vaccinium myrtillus. Presse Med. 1964;72:397-400.