The role of pea protein powder

Pea protein is extracted from green and yellow peas. Pea protein is suitable as a protein source for vegetarians and people who are allergic to milk protein or lactose intolerant.

Mechanism of action and evidence-based
Pea protein is extracted from green and yellow peas. Pea protein is suitable as a protein source for vegetarians and people who are allergic to milk protein or lactose intolerant. Like other leguminous proteins, pea protein is low in methionine, while rice protein is high in methionine, so the two are often mixed to balance the amino acids.

Part of the evidence is as follows:

High blood pressure: Studies show that pea protein is rich in arginine, which is good for blood vessel health and can reduce high blood pressure. In addition, there is evidence that the enzymes produced by hydrolyzing and purifying pea protein can help lower blood pressure, with a daily dosage of 20-30g.

Sports nutrition: Pea protein is rich in branched-chain amino acids and can be used as sports nutrition.

Source and possible lack of
Cooked peas contain about 8% protein. Pea protein extract is used in some protein powders, meal replacement powders, and high-protein nutrition bars.

Pea protein products are generally made into three types:

Pea protein concentrate powder (contains about 60-70% protein)

Protein isolate (approximately 70-95% protein)

Hydrolyzed protein (approximately 90-95% protein)

Relating to nutrition or food
Traditional pea protein contains phytic acid which may interfere with mineral absorption. Phytic acid levels are reduced through new processing techniques such as ultrafiltration, hydrolysis, etc., and after treatment, adverse effects are avoided.

Interaction with drugs, etc.

No drug interactions have been reported. However, you still need to pay attention to its instructions for use when taking it.

Safety Precautions
If you are allergic to peanuts, soybeans or other legumes, you should not consume pea protein.

In the past, the oligosaccharide compounds in pea protein could cause gastrointestinal flatulence, but the new generation of ultrafiltration processing technology has removed these oligosaccharides and no longer has such side effects.

The safety of pregnant women and lactating women is unknown and is not recommended for consumption.