Contains amino acids and antioxidants, has great ability to retain moisture and can have a smoothing effect in minimizing roughness and wrinkles.
(Amino acids from soy beans) Conditions.
The U.S Food and Drug Administartion (FDA) recently approved that diets low in saturated fat and cholesterol which includes 25 grams of Soy Protein a day may reduce the risk of heart disease.
This protein is made up of complex combinations of amino acids and has excellent affinity with the skin. Soy protein increases the ability of the skin to hold moisture and provides a smoothing effect, minimizing roughness and the appearance of wrinkles.
Amino acid and lipid rich to help aid cellular regeneration. Helps increase elasticity and soften lines and wrinkles.
Pure protein isolated from soybeans that is cholesterol, lactose, and fat free.
Primary vegetable source of protein found in protein powders; lower in nitrogen retention and BCAA's than whey and egg, but higher in arginine and glutamine and contains isoflavones with antioxidant properties.
Protein derived from soybeans.
A protein ingredient extracted from soy beans that can be used as a protein supplement (in powder form) and as a protein source in a variety of food and beverage products.
An advanced cationic hydrolyzed soy protein which has been chemically modified, having a fatty acid quat group covalently bonded to the protein molecule. This protein bonds with hair to reconstruct, rebuild and strengthen hair's cystine bonds while the long chain fatty groups provide the ultimate in conditioning and reparative properties.
Soy protein is generally regarded as the storage protein held in discrete particles called protein bodies which are estimated to contain at least 60-70% of the total soybean protein. Upon germination of the soybean, the protein will be digested and the released amino acids will be transported to locations of seedling growth. Legume proteins, such as soy, and pulses belong to the globulin family of seed storage proteins called leguminins (11S) and vicilins (7S), or glycinin and beta-conglycinin in soybeans.