When we train, we know that a series of traumas are created at the level of the muscle tissue which is directly related to the intensity of our training, and these tears, real traumas which induce a series of physiological reactions, must be repaired as soon as possible if we want to optimise the results of our training and return to training as soon as possible. The breakdown of muscle fibres and their subsequent reconstruction converge in a process known as 'protein turnover'. If we want to rebuild strong muscles as quickly as possible, ready to face the most intense training, we must provide the reconstruction by supplying 'plastic' material adapted to the 'regenerative fire' of the protein synthesis that has been induced. The priority is to prevail over muscle breakdown = catabolism, which is the basis of muscle reconstruction and growth, by directing the protein balance positive during the reconstruction phase, amplifying the effect of protein synthesis, reversing the trend of structural protein breakdown, thanks to the immediate supply of proteins/amino acids in the post-training phase.
The immediate availability of 'plastic' protein material, and in particular the form in which it is supplied, strongly influences the effectiveness and speed of this reconstruction, since providing a blood supply rich in all the essential amino acids, with the support of other valuable ones that can boost muscle reconstruction (in addition to the importance of glucose) during and especially after exercise means further increasing the power of protein synthesis. An athlete who trains with a certain intensity and for a certain period of time knows very well that after training it is not advisable to 'eat' solid food. But this time following hours after training is crucial for the result of reconstruction, even if in the immediate term, our organism is not particularly 'ready' to digest and absorb in this delicate phase of acute inflammation and highly still under the effects of an active sympathetic nervous system. Too much time is taken for digestion and to make the amino acid material bioavailable to the muscles if we want to optimise recovery and promote maximum anabolic response, and science now confirms this with several studies on post-workout protein supplementation, providing us with very important data on the 'timing' of the micronutrients needed and what type we should choose.
Research over the last few years suggests that combining several protein sources (with relative differentiation of absorption and release times in the blood stream) is better than taking just one protein source, albeit of high biological value, confirming it as the best choice to take after training for muscle rebuilding.
The dietary supplement market presents us with different protein sources of high biological value, derived from dairy products but not only (see egg whites), which may have different amino acid composition characteristics to exploit and different digestion or absorption times. For example, we know that whey protein, whether concentrated or isolated, has a rapid average digestion and absorption time, which is then exceeded by its 'hydrolysed' version, i.e. the same raw material undergoes different hydrolysis processes, which make it characterised by smaller, more rapidly absorbed peptides, given that in addition to presenting themselves as pre-digested or broken down proteins, they follow pathways via 'enzymatic carriers' that can be defined as 'privileged'. And they arrive sooner at being bioavailable, keeping their composition intact without being denatured and thus the same 'power' on protein synthesis. This does not detract from the importance of protein sources such as egg whites or caseins which are slower to digest and release amino acids, if we consider that muscles do not recover and rebuild in what used to be called the "anabolic window" of 30 minutes. Protein synthesis continues, and must continue to be sustained, and muscle recovery occurs in the next 6, 24 and 48 hours after intense training.
That's how experience and research into nutrient timing has shown that it is increasingly important that this amino acid support is extremely rapid and effective, but also that this release of valuable 'building blocks' lasts for longer, until the next solid meal.
Today, science and the most advanced production technologies we have access to offer us a series of elements of protein origin with extraordinary biological value and the possibility of having them in the form of "hydrolysed" proteins, predigested, broken down into tiny peptides ready to reach our muscles extremely quickly without having to undergo demanding digestive processes that our organism, still under stress, would not be able to optimise at that moment.
Infusion-ELITE was created as one of the protagonists of the new "Neil Hill Approved" line for advanced athletes, precisely to provide the best amino acid-protein material in terms of quality and biological value as quickly as possible to the athlete who needs the fastest and most efficient muscular recovery possible, thanks to the presence of a protein mix of several highly digestible and rapidly absorbed sources, ideal precisely for the phase immediately following training, when our body is still on "alert", not "ready" to eat and absorb what it needs. But if we also want to optimise the intensity of the results, we need to provide what your muscles need to grow as quickly as possible. The concept behind this extraordinary new protein recovery supplement is to deliver this valuable material as quickly as possible into the bloodstream and continue to your muscles for a certain amount of time, thus taking the widely confirmed importance of post-workout protein supplementation to a new level of effectiveness.
Infusion-ELITE provides the certified protein material of the best biological value, obtained by the best processing technology in microfiltration and hydrolysis, quickly and without burdening the digestion, and in a manner absolutely pleasant to the palate, so as to start the muscle reconstruction processes as soon as possible, ensuring an important aminoacidemia and maintaining it for several hours, thanks to the combination of various differentiated protein blends at various release levels, through this extraordinary new-generation "blend" based on excellent sources of rapid, ultra-rapid and more gradual absorption, formulated in an optimal balance, in a product which to date is unrivalled in terms of formulation and certified quality of raw materials in its composition:
Isolated whey protein obtained by cross-flow microfiltration (Volactive® UltraWhey XP): 45%.
Egg white protein: 25%
Hydrolysed from caseins (PeptoPro®): 20%.
Hydrolysed from whey isolate (Optipep® 90 DH4): 10%.
The whey protein "isolate" (WPI) included is the best version of "isolated" protein on the market, "Volactive® UltraWhey XP" obtained by cross-flow microfiltration, the most innovative and advanced technology for removing lactose and lipids from whey, allowing an average protein content of 90% and maintaining absolute integrity of the protein matrix which is not denatured, thus ensuring the presence of bioactive fractions that determine the high quality and value of this protein source. Isolated proteins obtained by cross-flow microfiltration are known to be easily digestible and ensure rapid amino acid assimilation, which correlates with the presence of 'insulinogenic' amino acids (arginine, phenylalanine, isoleucine, leucine, lysine, valine, glycine) gives this protein source a high insulin index which is very useful for amplifying anabolic dynamics during muscle recoveryEgg white protein remains one of the absolute best protein sources for the human body, presenting the highest biological value, in the absence of carbohydrates and fats.
Egg white proteins were chosen in this blend because they are also digested and used by the body almost completely, but unlike whey proteins, they have longer digestion, absorption and release times, as well as greater satiating power.
For this particular blend, the importance of the rapidity of action of the protein material, the speed of bioavailability of the amino acids, was particularly raised at the R&D department by top trainer Neil Hill, at such a 'critical' time for an athlete to manage. This is why "PeptoPro®" casein hydrolysates, peptide derivatives obtained from casein (slow-digesting milk protein) which Yamamoto Nutrition, as an innovative leader, was the first to launch on the European market a few years ago, could only be included. Quite different from the slow-digesting characteristics of casein from which it is obtained, as it undergoes a complex enzymatic hydrolysis that breaks down the peptide bonds of the 'whole' proteins, making them extremely smaller molecules. These small protein 'cuttings', broken down into small groups of amino acids 'peptides' are then found in a very high concentration (around 80%), most of which are found as small di- and tri-peptides, very small amino acid fractions under 300 Daltons in size, which are absorbed in the intestine exceptionally quickly compared to any other protein version, via a different and faster transport carrier than that of the same amino acids in free form. Not to forget that such a small size makes them 'hypoallergenic' protein material (to be taken into account for those intolerant to whole milk proteins for example). But that's not all. In the area of post-workout recovery, the co-ingestion of PeptoPro® hydrolysed caseins after training together with a source of carbohydrates with a high glycaemic index significantly amplifies the insulinogenic effect in favour of more efficient storage of muscle glycogen.
To enrich and enhance the effects on protein synthesis of this "optimal" protein mix for recovery, thanks to its very high content of small peptides for faster and more efficient reconstruction of muscle tissue, we have included another excellent protein hydrolysate, Optipep® 90 DH4, a raw material with excellent biological value derived from a high degree of enzymatic hydrolysis of whey protein isolate, Grass-Fed™ certified, which further confirms the very high quality of its production origin. This combination of hydrolysates results in the highest expression and synergy of how two different protein sources can combine their amino acid profile characteristics, enhancing the effects of rapid bioavailability and boosting protein synthesis. INFUSION ELITE is also a step forward in terms of taste, where, thanks to numerous tests and production innovations, it is presented with a flavour that is absolutely more than pleasant, bearing in mind the high concentration of hydrolysed material it contains, knowing full well that hydrolysed proteins, for reasons of chemical structure, are known to have an unpleasant taste that is very difficult to mask (if you want to maintain a high protein concentration and without adding excess excipients).
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