Clinical Trial: Evaluation of Amino Acids Bioavailability in a Food Product Based on a Vegetable Protein Combination
Study Status: COMPLETED
Recruit Status: COMPLETED
Condition: Biological Availability
Study Type: INTERVENTIONAL
Official Title: Evaluation of Amino Acids Bioavailability in a Food Product Based on a Vegetable Protein Combination: a Randomized, Double-blind Crossover Study
Brief Summary:
Proteins can be classified as high or low biological value proteins depending on their composition in essential amino acids, which are those amino acids that the body cannot synthesize and must be provided through food.In recent years, there has been growing interest in reducing the consumption of proteins of animal origin, leading to the search for more sustainable protein options, such as vegetable proteins.However, vegetable options do not have a complete profile of essential amino acids.In this sense, soy…
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