18 Feb Study Published in Journal of Metabolic Insights shows Plasma Nutrition ioWhey Protein Significantly Improves Bioavailability
Plasma Nutrition, the market leader in bioavailability technology, announced the publication of a major study demonstrating that Ingredient Optimized technology significantly improves the bioavailability of whey protein. The research shows that ioWhey protein improves absorption for leucine, as well as for both BCAA’s and EAA’s overall. The study, published in the Journal of Nutrition and Metabolic Insights, is the first publication on ioWhey protein and signals a major breakthrough as Plasma Nutrition continues to pave the way forward in the advancement of nutrition science.
The double-blind crossover study was conducted by the Applied Science & Performance Institute. Researchers evaluated the ability of Ingredient Optimized technology to impact the bioavailability of whey protein, comparing whey protein isolate to ioWhey protein. The study showed that ioWhey protein demonstrated a 103% increase in leucine bioavailability, 111% increase in BCAA (branch chain amino acid) bioavailability and a 123% increase in EAA (essential amino acid) bioavailability, when compared to a non-io whey protein isolate.
The authors of the study concluded that these results could have a far reaching impact, noting that the technology may be highly beneficial for individuals in many different categories, including those who exercise regularly, the elderly, and those affected by a reduced sensitivity to amino acids. The study also demonstrates that whey protein has the potential to be improved in terms of nutritional value, despite claims by some in the industry to the contrary.
“As a company that is so committed to strong scientific research, we’re very excited to see this study published,” says Co-Founder Steve Motosko. “The significant improvements in protein bioavailability represent a major breakthrough both for the whey protein industry and for the nutrition industry as a whole. We’ve known that ioWhey protein is the best whey protein available and this firmly establishes it as the market leader.”
Co-Founder Chris Flynn-Rozanski is particularly excited about the far-reaching implications of this research, stating “Because we impact whey protein bioavailability at the source, the possible applications for ioWhey protein are nearly limitless. As this research suggests, any consumer can benefit from improved bioavailability, so we know that once consumers get a chance to experience ioWhey they’ll be hooked.”
For complete study findings, please visit: https://journals.sagepub.com/doi/10.1177/1178638819827970
About Plasma Nutrition
Plasma Nutrition is a tech startup with the mission to unlock the full potential of the food we eat to improve health outcomes. Plasma Nutrition’s ingredient processing technology, called Ingredient Optimized® (patent pending), includes a specifically-designed hardware platform and an innovative food transformation process used to create ioWhey Protein, a leader in protein bioavailability.
For more information please visit https://www.becomeio.com or contact Chris Flynn-Rozanski.
Email: [email protected]