In vitro Testing: Gel Electrophoresis
ProHydrolase hydrolyzes whey protein more completely and faster than other popular protein degrading sports formulas.
ProHydrolase increases the bioavailability of the amino acids in whey protein, minimizing the amino acids excreted from the body and wasted.
ProHydrolase degrades 99% of the peptides in whey protein responsible for gastrointestinal discomfort within 90 minutes.
Human Clinical Study
Deaton J; et al. (2013) ProHydrolase Clinical Phase II Study University of Wisconsin – La Crosse, Bindley Bioscience Center, Purdue University
At a dose of 10mg per gram of whey protein isolate consumed, ProHydrolase is clinically shown to:
- Increase total amino acids in the blood by 20%
- Decrease C-reactive protein levels
- Not affect insulin levels
Total amino acid concentrations increased 55mg in the blood over the 270 minutes after ingestion of whey protein isolate with ProHydrolase when compared to taking whey protein isolate alone. This correlates with published results showing the increase of amino acids when taking whey hydrolysate vs. whey protein unprocessed.
CRP levels start at 750 micrograms/liter, and increase to approximately 900 micrograms/liter after consuming whey. With the addition of ProHydrolase, levels decrease to 500 micrograms/liter, and then gradually increase over the 4 hours to 700 micrograms/liter.