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Peptides act as the body’s messenger and instruct our cells to make decisions and perform important tasks such as healing. Without peptides, there would be no life.
Here's how peptides work in our bodies. It all starts with amino acids. Everyone’s body has amino acids, some of which are made inside the body, and some are consumed from the food we eat.
Peptides are strung together like pieces of ribbon and arranged in various shapes to form proteins that serve a variety of functions and benefits.
Some peptides signal brain function others signal metabolism.
PeptiStrong demonstrated efficacy in stimulating more muscle synthesis and faster recovery than animal-based proteins.
PEP's active ingredient, PeptiStrong, is a breakthrough plant-based peptide clinically studied to renew and retain muscle mass, or strength; and support faster recovery after activity.
PeptiStrong demonstrated efficacy in stimulating faster recovery than animal-based proteins in lab and human trials. Interestingly, consuming whole fava beans does not show the same muscle renewal, retention, and recovery results as the fava bean peptides contained in PeptiStrong
Fava bean peptide improved muscle protein synthesis 4x that of milk protein [1]
Strength recovery vs. 68% for milk protein [1]
Prevent loss of lean muscle mass by 54% [3]
Decrease in fatigue [2]
Increase in performance [2]
Difference in recovery to placebo [2]
[1] The Journal of Nutrition 2023 153;6:1718-1729 Vicia faba Peptide Network Supplementation Does Not Differ From Milk Protein in Modulating Changes in Muscle Size During Short-Term Immobilization and Subsequent Remobilization, but increases Muscle Protein Synthesis Rates During Remobilization in Healthy Young Men
[2] Kerr, Alish, et al. “Improved Strength Recovery and Reduced Fatigue with Suppressed Plasma Myostatin Following Supplementation of a Vicia faba Hydrolysate, in a Healthy Male Population.” Nutrients 15.4 (2023): 986.
[3] Preclinical Evaluation of a Food-Derived Functional Ingredient to Address Skeletal Muscle Atrophy. Cal et al., Nutrients, 2020, Volume 12, Issue 8
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