pea crisp sports nutrition
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Pea protein, a valuable ingredient for sports nutrition
Pea protein is a both a very nutritive and a highly digestible source of vegetable protein. It confers
multiple benefits and is of great interest in dietary sports products not only because of its high
levels of branched amino acids, glutamic acid and arginine but also because it is rich in lysine.
Today, however, sports foods are no longer specialist niche products dedicated exclusively to
sports people: as health trends significantly change purchasing habits so have sports nutrition
products become increasingly attractive to the general consumer. Today, consumer demand is for
safety and things natural. This opens the door to a wider use of vegetable sources of protein,
including the pea. Pea protein is remarkable for its safety and its clearly identifiable origin, as well
as for the fact that it is not genetically modified, nor on the list of major allergens requiring labeling.
On top of this, pea protein is an environmentally friendly source of food protein and hence ideal for
sustainable forms of agriculture.
The need for proteins is much higher for people who exercise on a regular basis. Protein derived
from the pea is a good protein source for foods or supplements needed for intense endurance
activities. The nutritional value of a dietary protein is based on three factors: digestibility; the
essential amino acid content of food protein; and the ability to supply the latter in the amountsneeded. Pea proteins are fully able to cover the nitrogenous requirements of a healthy human
(Tom, 1998); clinical results have demonstrated that humans digestion and retention of nitrogen
obtained from pea protein is good (Gaussers et al., 1997 i).
Nutralys pea proteins extracted from the yellow pea (pisum sativum, using an original process)
are highly purified proteins (85% protein on dry substance) and well suited to protein enriched
foods. Isolated pea proteins are very easy to digest, more so than pea flour and in this respect
comparable to that of the best animal protein source.
As a source of beneficial amino acids, pea protein content is very close to that of the ideal
protein for humans as recommended by FAO/WHO
Pea protein combined with cereals is also of interest because cereals such as wheat are deficient
in lysine and rich in sulphur amino acids, whereas legumes such as the pea are the reverse: rich
in lysine and low in sulphur amino acids. The association of these two therefore leads to an
improved amino acid profile that is in line with FAO recommendations.
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Specific amino acids in Nutralys pea protein particularly relevant for sports nutrition
(Table 2)
The content ofbranched amino acids (leucine, isoleucine, valine) in Nutralys is comparable tothat in animal proteins. Such amino acids make it possible to maintain of muscle tissue during
intense exercise. The high arginine content of Nutralys can contribute to cellular division
(collagen formation and tendon development). Arginine is also required in muscle metabolism, and
is known to contribute to weight control by helping maintaining a high lean body mass and
reducing body fat. Among its multiple health benefits, lysine (an essential amino acid also
abundant in Nutralys pea protein) helps maintain the correct nitrogenous balance in lean tissues
as well as healthy blood vessels. It also plays a role in the production of antibodies, hormones and
enzymes, and in tissue-regenerating processes. Another amino acid specifically useful for human
and sports nutrition is glutamine, which may play a role in helping immune restoration during
intense stress periods like over training.
Amino acids: Useful for:Nutralys pea protein
content(in % of amino acids)
Lysine Human growth and bone health 7.3%
Branched-chain
amino acidsEnergy metabolism 18.1%
Arginine Physical effort, prevention of CVD 8.7%
GlutamineHelps restore nitrogen balance
after intense physiological stress17.2%
Table 2: Summary of the relevant amino acids for sports nutrition.
For more information: ROQUETTENutrition Business Unit
62080 Lestrem Cedex, France - Telephone: +33 (0) 3.21.63.36.00 -
Email: [email protected]
iGaussers N, Mah S, Benamouzig R, Luengo C, Ferriere F, Rautureau J and Tom D. [15N]-Labeled Pea Flour Protein NitrogenExhibits Good Ileal Digestibility and Postprandial Retention in Humans. J. Nutr. 1997, 127: 1160-1165
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