Max Protein is a protein product designed to help those

who are keen on meeting their daily protein requirement

with good quality protein. It is made of superior quality

soy protein isolate sourced from an internationally

acclaimed company known for its quality ingredients.

Max Protein can be easily incorporated into your daily

diet without any extra effort. It is a bland product and

can be added to many recipes in your kitchen without

changing the taste or texture. Max Protein is a quality

nutrition product formulated to take a position of value

in your healthy life style plan.

The word protein is

derived from the Greek

word proteos, which

means “primary” or “to

take place first”. Proteins

are large biological molecules consisting of one or more

chains of amino acids. Most proteins have a complex,

three-dimensional design that enables each protein’s

unique function (Wildman 2009).

Proteins are made of amino acids. Twenty amino acids

form the building blocks of proteins out of which ten are

essential amino acids. We cannot make these essential

amino acids in our body to promote growth,

development and health throughout life. Therefore these

amino acids need to be provided by our diet. The

remaining amino acids are termed non-essential amino

acids as these can be made in our body using essential

amino acids and/or other molecules (Wildman 2009).

Some proteins contain just a few amino acids while

others contain hundreds of amino acids.

Much of the structure and function of our body is based

on proteins. Proteins and individual amino acids function

in our body in a number of ways. Proteins can function as

• enzymes (regulate chemical reactions)

• structural proteins (yield form to cells and tissue)

• contractile proteins (provide basis for muscle

contraction)

• antibodies (help protect us from foreign entities)

• transport proteins

(help transport

substances in our

blood)

• protein hormones

(insulin, glucagon,

and growth

hormone)

• clotting factors (allow

our blood to clot to stop a hemorrhage)

• receptor proteins (allow hormones and

neurotransmitters to function).

Protein quantity and quality are of paramount

importance for better maintenance of muscles, organs,

skin, blood, energy metabolism and defence against

disease through immune function.

Protein quality depends on

the fact whether the said

protein provides all the

essential amino acids in the

required ratio and amounts

that is required by the

human body. The protein

quality is said to be high

when the protein supplies

all the essential amino acids in the required quantities

and it is also called a complete protein. While choosing

protein sources to incorporate into our diet, it is

necessary to try and choose complete and high quality

proteins which will aid our body to function better over a

long period of time.

The continuous breakdown of protein in tissues

necessitates the requirement of protein in diet every day

even for adults who have stopped growing. Dietary

requirements for protein are based on the needs for both

total amino nitrogen and indispensible amino acids and

presently are set at 1 g/kg/day for adults. The protein

requirement is even greater for anabolic processes such

as growth, pregnancy, lactation, rehabilitation after a

LiveActive Max Protein - Protein Supplement and Health Booster

Protein Quality

What is Protein?

Amino acids: The structural units of Protein

Functions of Protein in the Body Protein Requirement

1st

limiting amino acid

determines protein synthesis

Health Claim: “25 grams of soy protein a day as

part of a diet low in saturated fat and cholesterol,

may reduce the risk of heart disease”.

debilitating disease, or malnutrition (Yeung and Laquarta,

2003).

Gram protein /kg body weight

Current RDA for sedentary adult 0.8 (0.4 g/lb)

Recreational exerciser, adult 1.0 - 1.5 (0.5 – 0.75 g/lb)

Competitive athlete, adult 1.2 - 1.8 (0.6 - 0.9 g/lb)

Growing teenage athlete 1.8 - 2.0 (0.9 - 1.0 g/lb)

Adult building muscle mass 1.4 – 1.8 (0.7 – 0.9 g/lb)

Athlete restricting calories 1.4 – 2.0 (0.7 – 1.0 g/lb)

Maximum usable amount (adults) 2.0 (1.0 g/lb)

Adapted from: Clark N. Nancy Clark’s Sport Nutrition Guidebook, 2nd Ed. Champaign, Ill: Human Kinetics; 1997

What happens when we consume less protein?

Protein deficiency in quantity and quality may cause

several problems such as growth retardation, reduced

immunity and falling prey to frequent infections,

anemia, muscle wasting

Amino acids are also used for energy. Typically 20-40

grams of body protein in the form of free amino acids is

used as energy each day. If we fail to incorporate

sufficient protein in our diet we would lose significant

amount of body protein over time (Wildman 2009). There

are no protein reserves as such. Because protein

breakdown is a constant activity leading to catabolism of

amino acids, there is a constant dietary requirement for

amino acids even in adults. Body proteins are broken

down to a greater extent when their dietary supply is

inadequate. The proteins in the liver are most labile

followed by muscle proteins (Yeung and Laquarta, 2003).

As proteins are important constituents of several

biologically active components such as hormones,

enzymes, antibodies and clotting factors all these

processes will be affected in deficiency of protein.

Therefore it can be said that protein plays a significant

role in all body functions and that protein in sufficient

quantity and quality is essential to perform these

activities well.

Soy foods have been consumed for centuries in Asian

countries. Production and consumption of soy foods

within Western countries have increased dramatically in

the last decade, especially after the approval of a food-

labeling health claim for soy proteins in the prevention of

coronary heart disease by the U.S. FDA in 1999 (Food

labeling 1999). Soybeans contain 35–40% protein on a

dry-weight basis. Soy protein when isolated does contain

isoflavones. Isoflavones are phytochemicals which

contribute towards health and well being in many ways.

Isoflavones exhibit antioxidant activity and this probably

contributes to the various health benefits they offer (Wei

et al, 1996, Hermansen et al, 2001).

• High quality protein

• Heart healthy

• Diabetic friendly

• Improves bone health

• Helps in weight management

Soy protein was

chosen to be the

main ingredient in

Max Protein because

it is a high-quality,

complete, plant-

based protein,

equivalent in protein

quality to that of meat, dairy and eggs. Soy protein

contains all amino acids essential to human nutrition

which makes soy products almost equivalent to animal

sources in protein quality but with less saturated fat and

no cholesterol (Young 1991). Protein quality, as

determined by the Protein Digestibility Corrected Amino

Acid Score (PDCAAS) method, is a measure of a protein's

ability to provide adequate levels of essential amino acids

for human needs. PDCAAS is calculated using an amino

acid profile and true digestibility of a food protein. The

PDCAAS value of soy protein is 1 which makes it on par

Soy Protein as part of Max Protein

Daily protein requirement

High Quality Protein

Advantages offered by soy protein

with milk and egg proteins which are considered to be

standard proteins (Schaafsma 2000).

Increased blood cholesterol concentrations, specifically

those of LDL cholesterol, increase the risk of coronary

heart disease. There is a lot of evidence documented on

the beneficial effects of soy proteins on the lipid profile.

Consuming as little as 20 g of soy protein a day instead of

animal protein for

6 weeks reduced

the concentrations

of non-HDL

cholesterol

(Teixeira et al,

2000). Isolated soy protein at high or moderate

concentration of isoflavones may be protective against

cardiovascular diseases by altering lipoprotein profiles in

postmenopausal women (Potter et al, 1998). American

Heart Association (Erdman 2000) concluded that it is

prudent to recommend including soy protein foods in a

diet low in saturated fat and cholesterol to promote

heart health. Diabetics are at a higher risk of getting

heart diseases and soy helps in reducing this risk

(Hermansen et al, 2001).

The prevalence of type 2 diabetes mellitus has been

increasing rapidly worldwide. Soy protein has been

shown to be beneficial for diabetics. The findings of a

study by Teixeira et al (2004) indicated that isolated soy

protein consumption

improves several markers

that may be beneficial for

type 2 diabetic patients

with nephropathy. Dietary

supplementation with soy

protein with high levels of isoflavones had beneficial

effects on cardiovascular risk markers in type 2 diabetic

subjects (Hermansen et al, 2001).

Researchers have observed that soy protein and

isoflavones have a beneficial effect on bone health.

When 1 gm soy protein replaces 1 gm animal protein it

reduces the dietary requirement of calcium by 5 mg

(Messina and Messina 1994). The results of a study

conducted by Blum et al (2003) show that dietary soy

had a beneficial effect on the preservation of bone

mineral density

associated with estrogen

deficiency bone loss in

aged rats. These data

also show that at the

tissue level, soy

functions by increasing

or sustaining elevated bone formation rates after

ovariectomy. Soy protein may positively influence bone

and calcium homeostasis in postmenopausal women,

particularly those not on hormone replacement therapy

(Arjmandi et al, 2003).

Protein is the most satiating macronutrient when

compared to carbohydrate or

fat. This property of protein

makes it an excellent choice for

incorporating it into weight

management or weight loss

diets. Soy protein being a good

quality protein will be an ideal

protein for weight management (Anderson and Moore,

2004, Halton and Hu, 2004). Paddon-Jones et al (2008)

say evidence suggests that a moderate increase in dietary

protein in association with physical activity and an

energy-controlled diet may improve the regulation of

body weight.

Soy protein and isoflavones were studied extensively.

There is also evidence that soy provides other benefits

such as reducing the risk of certain cancers, alleviating

distressful menopausal symptoms etc.

Calcium is a mineral found in many foods. The body

needs calcium to maintain strong bones and to carry out

many important functions. Almost all calcium is stored in

bones and teeth, where it supports their structure and

hardness. The body also needs calcium for muscles to

move and for nerves to carry messages between the

brain and every body part. In addition, calcium is used to

help blood vessels move blood throughout the body and

to help release hormones and enzymes that affect almost

Bone Health

Max Protein also contributes Calcium

Diabetic Friendly

Weight Management

Heart Health

every function in the human body (NIH). Max Protein provides almost 9 % of the calcium RDA. Max Protein has soy protein isolate as its major constituent. One serving (10 gm) of Max Protein provides 8 gm of protein. It can be added to wheat �our with which you can make rotis, sprinkled over rice or soup before serving, added to gravies of any vegetable preparations, juices or milk shakes or any other recipe you generally make at home. Max Protein can be added to besan with which chillas or pakoras or koftas are made. It can be added to kheer or any other milk sweet we make at home. It is a very easy to use product as it does not contribute to taste or texture of the recipe. Used properly Max Protein can become an irreplaceable nutrition product in your homes. • Anderson G, Moore S (2004) Dietary proteins in the

regulation of food intake and body weight in humans. J Nutr, 134:974S-9S.

• Arjmandi et al. 2003. Soy Protein Has a Greater E�ect on Bone in Postmenopausal Women Not on Hormone Replacement Therapy, as Evidenced by Reducing Bone Resorption and Urinary Calcium Excretion. J Clin Endocrinol Metab88: 1048 -1054.

• Blum et al. 2003. Dietary Soy Protein Maintains Some Indices of Bone Mineral Density and Bone Formation in Aged Ovariectomized Rats J. Nutr. 133: 1244 -1249.

• David Yeung and Idamarie Laquarta , 2003; Heinz Handbook of Nutrition, Ninth Edition; Minerals 119; H.J. Heinz Company.

• Erdman Jr, J. W. (2000). Soy protein and cardiovascular disease: a statement for healthcare professionals from the nutrition committee of the AHA. Circulation, 102(20), 2555-2559.

• Food labeling 1999: health claims: soy protein and coronary heart disease. Food and Drug Administration, HHS: �nal rule: soy protein and coronary heart disease. Fed Reg. 64: 57700-57733.

• Halton, T. L., & Hu, F. B. (2004). The e�ects of high pro tein diets on thermogenesis, satiety and weight loss: a critical review. Journal of the American College of Nutrition, 23(5), 373-385.

• Hermansen et al. 2001. Bene�cial E�ects of a Soy-Based Dietary Supplement on Lipid Levels and Cardiovascular Risk Markers in Type 2 Diabetic Subjects. Diabetes Care February 2001 vol. 24 no. 2 228-233

• Messina, M. and Messina, V. 1994. The Simple Soybean and Your Health. Garden City Park (NY): Avery Publishing Group.

• O�ce of dietary supplements, National Institutes of Health. http://ods.od.nih.gov/

• Paddon-Jones, D., Westman, E., Mattes, R. D., Wolfe, R. R., Astrup, A., & Westerterp -Plantenga, M. (2008). Protein, weight management, and satiety. The American journal of clinical nutrition, 87(5), 1558S-1561S.

• Potter et al. Soy protein and iso�avones: their e�ects on blood lipids and bone density in postmenopausal women Am J Clin Nutr 1998;68(suppl):1375S-9S

• Schaafsma, G. (2000). The protein digestibility-corrected amino acid score. The Journal of nutrition, 130(7), 1865S-1867S.

• Teixeira et al .Isolated Soy Protein Consumption Reduces Urinary Albumin Excretion and improves the Serum Lipid Pro�le in Men with Type 2 Diabetes Mellitus and Nephropathy. J. Nutr. 134: 1874 -1880, 2004

• Teixeira et al. E�ects of feeding 4 levels of soy protein for 3 and 6 wk on blood lipids and apolipoproteins in moderately hypercholesterolemic men. Am J Clin Nutr2000;71:1077-84

• Wei, H.; Cai, Q.; Rahn, R. O. Inhibition of UV light and Fenton reaction-induced oxidative DNA damage by the soybean iso�avone genistein. Caricinogenesis. 1996, 17, 73-77.

• Wildman, R. 2009; The Nutritionist-Food, Nutrition, and Optimal Health, Second Edition; How our body works 18; Routledge, Taylor and Francis Group, New York and London.

• Young VR. 1991. Nutrient interactions with reference to amino acid and protein metabolism in non-ruminants: particular emphasis on protein-energy relations in man. Zeit Ernahrungswiss; 30:239-67.

• Young VR. Soy protein in relation to human protein and amino acid nutrition. J Am Diet Assoc. 1991;91:828-35.

Live Active Live Healthy!!!!!!!

Max Protein as part of your diet

References

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