Friday 30 November 2012

ESP Soy Protein (Hot Item)


Amino acids are biologically important organic compounds made from amine (-NH2) and carboxylic acid (-COOH) functional groups, along with a side-chain specific to each amino acid. The key elements of an amino acid are carbon, hydrogen, oxygen, and nitrogen, though other elements are found in the side-chains of certain amino acids. About 500 amino acids are known which can be classified in many ways. Structurally they can be classified according to the functional groups' locations as alpha- (α-), beta- (β-), gamma- (γ-) or delta- (δ-) amino acids; other categories relate to polarity, acid/base/neutral, and side chain group type (including: aliphatic, acyclic, hydroxyl or sulphur-containing, aromatic). In the form of proteins, amino acids comprise the second largest component other than water of human muscles, cells and other tissues. Outside proteins, amino acids also perform critical biological roles including neurotransmitters, transport, and in synthesis.
ESP - Soy Protein Isolate Powder

Protein Bukan-GMO yang Lengkap dengan semua Asid Amino Perlu.
Serbuk ESP Shaklee merupakan sumber protein soya terbaik. ESP menyediakan 14 gram protein soya bukan-GMO berkualiti tinggi dengan semua asid amino yang tubuh anda perlukan bagi proses sintesis protein termasuk sembilan asid amino penting. Berbanding protein daripada sumber daging, telur dan tenusu, ESP adalah rendah lemak dan bebas laktosa dan kolesterol.

Shaklee ESP:


• Menyediakan tenaga berkekalan dan membantu menahan
rasa lapar kerana bekalan sumber tenaga yang konsisten.

• Protein soya membantu mengurangkan kolesterol.

• Mengandungi lima vitamin B penting, separuh daripada
keperluan kalsium harian, dan soya isoflavones. Kajian
menunjukkan yang soya membantu dalam mengawal
kestabilan hormon semasa tempoh putus haid.*

• Protein soya bukan-GMO ini dihasilkan di bawah satuprogram yang digelar Identity Preservation Program (IPP),
di mana kacang soya dipantau dan dijaga dengan teliti dari
proses menanam hinggalah saat pemprosesannya.

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