Albumin
Other names for Albumin
100% pure extracted egg albumen
albumin
albumins
beef albumin
beef albumin concentrate
beef serum albumin concentrate
bio-active plasma albumin peptides
biologically active plasma albumin peptides
bovine albumin serum
bovine serum albumin
b.s.a.
b.s. albumin
egg albumem
egg albumen
egg albumin
egg albumin, microfiltered
egg albumin protein
egg albumin proteins
egg albumin solids powder
egg albumin, undenatured
egg white albumen
egg white albumin
egg white, dried, powder
enzymatic digest of egg albumen
high grade egg white albumin protein
instantized egg albumin
mango albumins
pharmaceutical grade bioactive bsa
serum albumin
Albumen
Synopsis of Albumin
History
Albumin, frequently referred to in historical texts as “albuminis,” is a vital protein commonly sourced from egg whites, milk, and blood serum. Its medicinal use dates back centuries, with practitioners recognizing its remarkable nutritional and restorative properties. In the 19th and early 20th centuries, albumin was a cornerstone in remedies for convalescence. Physicians prescribed egg white albumin in drinks or broths to patients weakened by illness or surgery, appreciating its easy digestibility and rich amino acid content. This practice helped support recovery by supplying essential building blocks for tissue repair and immune function.
Beyond its solo use, albumin often featured in traditional herbal combinations, especially in European and Asian folk medicine. Herbalists would blend albumin-rich foods with botanicals such as licorice root, ginseng, or marshmallow root to enhance their nutritional and soothing effects. These combinations were believed to fortify the blood, nourish the body, and aid those suffering from chronic fatigue or wasting diseases. The synergistic effect of albumin with herbs provided a balanced remedy, blending rapid nourishment with the holistic benefits of medicinal plants.
Modern nutritional science continues to validate albumin’s historical reputation, highlighting its pivotal role in supporting muscle maintenance, immune health, and overall vitality. Its adaptability in both standalone and herbal preparations underscores its enduring value. The historical and ongoing use of albumin in nutritional and medicinal contexts reflects its profound contribution to health and wellness across cultures and eras.
Traditional and scientific validation
Albumin, often referred to as "albuminis" in certain contexts, is a water-soluble protein with high nutritional and functional value, commonly derived from egg whites or blood plasma. Its use in nutritional products dates back to the early 20th century, when it was recognized for its ability to support growth and tissue repair due to its complete amino acid profile. Historically, albumin has been incorporated into diets to address protein deficiencies, particularly in clinical settings involving malnutrition, wound healing, and post-surgical recovery.
Scientifically, albumin is valued for its high biological value and digestibility. Clinical studies have shown that albumin supplementation can improve protein status in patients with hypoalbuminemia, a condition often seen in chronic illness or severe injury. For example, intravenous albumin is frequently administered in hospitals to support oncotic pressure and facilitate fluid balance, though this is distinct from dietary albumin. As a dietary ingredient, albumin contributes to muscle maintenance, immune function, and satiety, making it an attractive addition to nutritional products designed for athletes, the elderly, and individuals with increased protein needs.
Despite these benefits, the direct effects of albumin supplementation in the general population remain an area of active research. While its safety and nutritional adequacy are well established, more large-scale, long-term clinical trials are needed to definitively prove its efficacy in disease prevention or performance enhancement. Nonetheless, albumin remains a valuable protein source in nutritional formulations, appreciated for its versatility, high quality, and favorable impact on protein intake.
Albumin is used for these health conditions
Burns and Scalds (Scientific)
Convalescence (Scientific)
Dehydration (Scientific)
Edema (Scientific)
Hepatitis (Scientific)
Hypotension (Scientific)
Injuries (Scientific)
Liver Detoxification (Scientific)
Nephritis (Scientific)
Shock (Scientific)
Surgery (healing from) (Scientific)
Wasting (Scientific)
Wounds and Sores (Scientific)