Soy proteins

Soy proteins are the most common protein supplement for vegetarians and vegans, as they derive from a legume. 
Their biological value is 74, lower than serum proteins and caseins. Despite this, soy proteins are widely used and offer as many benefits as milk proteins. Soy proteins are easily digestible and are slower to absorb than whey proteins but faster than caseins. This is why they are used both for the growth and for the maintenance of muscle mass.
The amino acid profile of soy proteins is different from that of animal proteins (serum, casein, eggs) and what distinguishes it is the presence of phytoestrogens. The main phytoestrogens of soy are isoflavones, especially genistein and daidzein. Isoflavones have various beneficial effects on the body in that they balance estrogen activity in women and help lower LDL cholesterol levels (Zhuo et al., J Nutr, 2004). 


Soy is a widespread allergen in Europe, so soy-allergic individuals cannot take even proteins alone.

+Watt Advice

Recommended use: dissolve 3 scoops of product (30 g) in 250 ml of water or skimmed milk. Women get more benefits from the consumption of soy protein than men. Indeed, soy proteins can be assumed also as an aid to counteract osteoporosis and hot flashes in menopausal women (Mirza & Rahman, WJPPS, 2015).

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