Evidence supporting the use of: Legume protein
For the body system: Nails

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Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Legume protein is supported by scientific evidence as beneficial for nail health, though the evidence is moderate rather than robust. Nails are primarily composed of keratin, a structural protein, and the growth and maintenance of healthy nails require adequate dietary protein and essential amino acids. Legume proteins, obtained from beans, lentils, chickpeas, and similar plants, are rich in several essential amino acids (though typically lower in methionine compared to animal proteins). Multiple nutritional studies have linked protein deficiency to brittle, slow-growing, or otherwise unhealthy nails. While most research does not focus specifically on legume proteins, studies demonstrate that plant-based diets with sufficient protein can support normal nail growth and structure.

Additionally, legumes contain nutrients important to nail health, such as iron, zinc, and biotin. Deficiencies in these nutrients are associated with nail abnormalities. However, the direct effect of legume protein, as opposed to overall dietary protein or nutrient intake, is less well-studied. There is no substantial evidence that legume proteins are superior to other protein sources for nail health. In summary, scientific evidence supports the general principle that adequate protein, including from legumes, is necessary for healthy nails, but does not suggest legume protein has unique advantages over other protein sources for this purpose.

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