Proteins are the building blocks of the body and play a critical role in human health and well-being. Systematic studies on plant proteins indicate that plants are equally good protein sources.
Plant proteins provide 65% of the world’s supply of edible protein and come from just about 20 different plant crops. These come from cereals, legumes, other vegetables, fruits and nuts. Cereal grains account for nearly half (47%) of the world’s protein supplies.
Protein intake from plants in the US and other developed countries is much smaller than in developing countries. In the US, only 31% of protein intake comes from plants, compared to 80% in developing countries. Wheat (43%), rice (39%), and maize (12%) are the leading contributors.
Building blocks of body- plant proteins
A mix of plants can fulfill our needs for amino acids—the building blocks of protein. These are adequate to meet all human physiological needs for protein. It should be noted, though, that plant and animal protein differ in digestibility, amino acid composition, and essential nutrients like antioxidants and phytoestrogens.
Humans require dietary protein, which can be split into two categories: the first is composed of nutritionally indispensable amino acids like histidine, isoleucine, leucine, and lysine. The second component contains nutritionally dispensable amino acids like aspartic acid, asparagine, glutamic acid, alanine, and serine.
As stated earlier, a combination of plant-protein foods can serve as a complete and well-balanced source of amino acids, essential for all our physiological requirements for this class of molecules.
Some protein sources, like soybeans, are low in sulfur-containing amino acids. Cottonseed, peanuts, sesame flour, and cereal grains are good protein sources but lack lysine. Diet, therefore, is best not restricted to a single protein source (Young et al., 1994).
Nutrients get denatured by heat, changes in pH, detergents, organic solvents, urea, and other chemicals. In heat treatment of soy flakes (while it inactivates nearly all biologically active components), the protein contained therein retains most of its functionality (Wu et al., 1974).
A plant-based diet has features that are different from those coming from animal sources. Plant lectins are a unique group of proteins with potent biological activity found only in plants. They occur in wheat, corn, tomato, peanut, kidney bean, banana, pea, lentil, soybean, mushroom, rice, and potato.
Building blocks of the body- medicinal properties of plant proteins
Lectins resist digestion, survive the gut passage, and bind to gastrointestinal cells entering into the circulation system intact — thereby maintaining full biological activity. Several of these lectins have been found to possess anticancer properties as well; they are used as therapeutic and potential anticancer agents (De Mejia., et al, 2005).
Soy products are particularly beneficial for cardiovascular and overall health. These are rich in polyunsaturated fats, fiber, vitamins, and minerals and low in saturated fat (Sacks et al., 2006). Grain legumes, in general, are valuable sources of protein (Duranti, 2006).
Nutraceutical combinations of proteins have also been developed in addition to natural food. Gummies containing collagen and protein are now available in natural flavors like cherry, lemon, orange, etc. These are also offered in powder format. Some of the protein products come combined with Vitamin C. Such products help older men (50 and above) meet the body’s need for collagen, essential to keeping bones and cartilage healthy.
Among other products developed—and available in multiple flavors—we have vegan, clear protein, low-sugar probiotic juices, and lactose-free ready-to-drink nutritional supplements with casein, whey protein, vitamins, and minerals. These are often recommended to elderly individuals and those suffering from general physical debility. Some of these are also popular sports supplements.
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