Evidence supporting the use of: Protein (vegetable)
For the body system: Small Intestines
Synopsis
Source of validity: Scientific
Rating (out of 5): 3
Vegetable protein is scientifically recognized as a valuable dietary component for supporting the health and function of the small intestines, primarily due to its role in overall digestive health. Vegetable proteins, found in foods such as legumes, soy, nuts, and grains, provide essential amino acids necessary for the maintenance and repair of intestinal tissue. Scientific studies have demonstrated that diets rich in plant-based proteins are associated with improved gut microbiota composition, which is crucial for optimal small intestine function. These proteins also come packaged with dietary fibers and phytonutrients that can promote a healthy gut barrier, reduce inflammation, and support the immune functions of the gut-associated lymphoid tissue (GALT) located in the small intestines. Furthermore, plant-based proteins tend to be less inflammatory than some animal proteins, potentially lowering the risk of developing conditions like inflammatory bowel disease (IBD). However, while there is good evidence that vegetable protein supports digestive and intestinal health generally, there is limited direct clinical trial evidence specifically targeting the small intestines as opposed to the broader gastrointestinal tract. Therefore, the evidence is rated moderate (3/5), reflecting solid mechanistic and epidemiological support but a relative lack of targeted clinical trials directly confirming benefits for the small intestines alone.
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2'-Fucosyllactosealoe vera
alpha-galactosidase
amino acids
amylase
amylopectin
asparagus
bacillus clausii
bacillus coagulans
bacillus subtilis
bayberry
berberine
bifidobacterium bifidum
bifidobacterium breve
bifidobacterium infantis
bifidobacterium lactis
bifidobacterium longum
broccoli
rice
brussel sprouts
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caprylic acid
carrot
chia seed
chicory
cinnamon
coating
colostrum
turmeric
endo-peptidase
exo-peptidase
fennel
fenugreek
fiber blend (proprietary)
flavonols
flaxseed
folate
fructooligosaccharides (FOS)
fungal protease
ginger
green banana
green tea
gurmar
cellulose
immunoglobin G
inulin
isomalto-oligosaccharide
kale
l-5-methyltetrahydrofolate glucosamine salt (5-MTHF)
l-alanyl-l-glutamine
l-glutamine
lactase
lactobacillus acidophilus
lactobacillus brevis
lactobacillus bulgaricus
lactobacillus casei
lactobacillus fermentum
lactobacillus gasseri
lactobacillus helveticus
lactobacillus paracasei
lactiplantibacillus plantarum
lactobacillus reuteri
lactobacillus rhamnosus
lactobacillus salivarius
lactococcus lactis
lactoferrin
lemon
lipase
magnesium
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medium chain triglycerides (MCT)
microbial enzymes (proprietary)
n-acetyl-glucosamine
okra
ox bile
pancreatin
parsley
pear
peptidase (DPPIV)
phellodendron amurense
phenolic acids
phospholipids
phytase
potato starch
prebiotic blend (proprietary)
prolyl endopeptidase (PEP)
protease
protein
butyric acid
pumpkin
saccharomyces boulardii
sardines
slippery elm bark
soybean
spinach
starch
streptococcus thermophilus
sucrase
sulforaphane glucosinolate
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vitamin D
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seaweed
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chickpea protein
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bile acid
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Carvacrol
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Chitin-Glucan Complex
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Enterococcus
Egg
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glucose
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