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MyoFusion Advanced Protein MyoFusion Advanced Protein 1814g
Gaspari
£ 27.59
Location: eu

MyoFusion Advanced Protein 1814g

From 3 units only: £ 27.04 / Units. -2%

Shipping weight: 3000g
No gluten
£ 27.59With VAT
£ 0.57 / serving
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Description
  • Source of complete protein
  • High biological value
  • Increased production of anabolic hormones
  • Long-term anti-catabolic effect
  • Improved muscle growth
  • Accelerated regeneration
  • Strengthening the immune system
  • Improvement of lipid profile

Gaspari Nutrition MyoFusion Advanced Protein is a high-protein product of the highest quality, which complements the diet with easily digestible dairy proteins of high biological value, showing anabolic and anti-catabolic effects, supporting the regeneration and muscle growth.

Gaspari Nutrition MyoFusion Advanced Protein contains:
Milk protein concentrate (MPC) - a complex product obtained most often by filtration and spray drying methods, which includes all milk protein fractions, which are casein, whey and fat globules, where in terms of protein as a whole they occur in the proportion of 78 - 85 % : 15-25% : 0.1%. Milk proteins have an extremely high biological value, a high content of sulfur amino acids: methionine and cysteine and a lower content of lysine and isoleucine, compared to other protein sources. They are an excellent source of complete protein, mainly casein and its properties in particular will be shown by MPC.

Whey protein concentrate and isolate (WPC and WPI) - components extracted from filtration methods of whey (the product formed after separation from casein) and dried by the spray method. The properties of these components depend on the degree of concentration. Whey proteins are characterized by short digestion time, high bioavailability and biological value resulting, among others, from a high content of exogenous amino acids, which is 52.7%. Whey proteins with a high concentration support the activation of mTOR kinases, by causing a large increase in leucine in the bloodstream in a relatively short time and introducing into the body peptides that stimulate insulin secretion. By increasing the amount of FLRG binding proteins, they reduce myostatin activity, leading to a decrease in insulin resistance and an increase in activity of satellite cells. Changes caused by the administration of whey proteins lead to increased anabolic processes occurring in the body, with a simultaneous anti-catabolic effect. In addition, they lower total and LDL cholesterol, lower blood pressure and regulate blood sugar levels. By improving these indicators, changing the proportion of macronutrients and suppressing your appetite, they help you get rid of the unnecessary fat. They also support the body's immunity.

Whey protein hydrolysate (WPH) - a product obtained in the process of whey protein hydrolysis, most often using enzymes, which by acting selectively minimize amino acid losses and lead to obtaining the desired peptides. Peptides are not proteins, but less complex structures presenting slightly different properties. Due to the shorter digestion and absorption time and the introduction of appropriate peptides into the body, they increase insulin secretion more significantly than whey protein isolate. Thus, they show greater anabolic potential. Glycogen resources are regenerated faster. Compared to whey proteins with a high degree of concentration, whey protein hydrolysate reduces the time of regeneration and recovery of strength after hard physical exertion.

Micellar casein - a natural form of casein occurring in the form of micelles, spherical particles dispersed in a liquid colloid, obtained by filtering methods and spray dried. Casein proteins have a long digestion time and high biological value resulting, among others, from a high content of exogenous amino acids, which is 45.8%. Low insulin secretion and long-term absorption of amino acids do not result in a high anabolic potential at a given moment, however, through the long-lasting stimulation of anabolic pathways, in the long run the body is mobilized to constantly develop. Prolonged, lasting 6 hours release of amino acids gives casein anti-catabolic properties.

Gaspari Nutrition MyoFusion Advanced Protein is a perfect combination of milk proteins, including whey and casein, thanks to which it optimizes the development of the athlete’s body. The product as a source of all essential amino acids and by increasing the release of anabolic hormones, supports muscle protein synthesis pathways. In turn, by lowering the level of catabolic hormones and ensuring a long-lasting supply of nitrogen compounds, it enables effective protection of developed protein structures. Due to its anabolic-anti-catabolic properties, MyoFusion Advanced Protein can be successfully used both after training and during the day or at night, thus being a universal product accelerating the regeneration and muscle growth. In addition, its beneficial effect on the immune system and lipid profile, contributes to maintaining good health, necessary for an intensive training and subsequent effective regeneration.

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Composition

Container size: 1814 gServing size: 38 gServings per container: 48
per portion (38 g)amount%DV
Energy value150 kcal-
Protein25 g50%
Total Carbohydrates6 g2%
Sugars2 g-
Dietary Fiber0 g0%
Total Fat2.5 g3%
Saturated Fat1 g5%
Cholesterol70 mg23%
Calcium260 mg20%
Iron0.36 mg2%

Other ingrednients

MyoFusion Protein Blend (whey protein concentrate (from milk), milk protein concentrate (from milk), whey protein isolate (from milk), micellar casein (from milk), hydrolysed whey protein isolate (from milk)), maltodextrin, powdered sunflower oil (sunflower oil, modified starch, silicon dioxide - anti-caking agent), aroma, filler (carboxymethyl cellulose), emulsifier (soybean lecithin), salt, sweetener (sucralose), medium-chain triglycerides [medium-chain triglycerides. milk protein, dipotassium phosphate, tricalcium phosphate].

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Energy value

Information

The energy value is determined by the chemical composition of the food product, by means of the so-called. physiological equivalents energy., determining the value of metabolic energy contained in 1 g of the component. Most commonly used is the equivalent of Atwater: protein 4 kcal/g for carbohydrates 4kcal/g, and for fat 9kcal/g.


 

Protein

Information

Proteins (proteins, polypeptides) is a polymer, of which the basic units (monomers) are amino acids. Protein is composed of carbon, oxygen, nitrogen, hydrogen and sulfur, and is an elementary nutrient necessary for the proper functioning of the body, an ingredient and a component of tissues, part of the hormones and enzymes and other bioactive substances. Protein determines the proper metabolism and energy processes, as well as all other life processes. The sources of natural proteins are foods of animal origin (including meat, fish, eggs, dairy products) and plant origin (legumes, soy). Deficiency of protein leads to protein malnutrition and a significant weakening of the body. It can lead to anaemia, reduced immunity, muscle relaxation, disorders of the digestive system. Also, overdose protein is undesirable because it can lead to acidification of the body, and interfere with the digestive system and an increase in the concentration of homocysteine ​​in the blood. It is a component of many supplements and nutrients necessary for the proper functioning of the body, both showing a low physical activity, or training the strength and endurance competitions.
Dosage: strength athletes: approx. 1.7 - 2.5 g / 1 kg of body weight; endurance athletes and strength -endurance athletes approx. 1.3 - 2 g / 1 kg of body weight, people with low activity approx. 0.8 - 1.1 g / 1 kg of body weight / 24h. In estimating the amount of protein, you should take into account the intake of other nutrients (carbohydrates and fats)


 

Carbohydrates

Information

Carbohydrates are an essential nutrient. They are divided into: simple sugars (monosaccharides), disaccharides and polysaccharides. In terms of the human bioavailability of carbohydrates is divided into: digestabe, those which are digested in the gastrointestinal tract by transferring energy to the tissues or cells (such as starch, fructose) and indigestable, resistant to digestive enzymes (e.g. cellulose) . Affects blood glucose levels (glycemic index) and the metabolism of insulin (insulin index). The greatest demand for carbohydrates occurs before physical activity or in the middle of it, because they increase the exercise capacity, consumed after exercise provide regeneration. In the sports diet the absorption rate it is important of carbohydrates and reactions of the organism. Available in mono-preparation supplements and part of the energetic supplements, creatine stacks, nitrogen boosters.
Dosage: according to the statistics of the Institute of Food and Nutrition, carbohydrates should comprise about 50% of daily energy intake. In some diets, used
residual carbohydrate consumption, not exceeding 30g / 24h.


 

Sugars

Information

Sugars - is the term used to refer to the crystal structure of the carbohydrate (sugar), characterized by a sweet taste. This group includes: sucrose (obtained from sugar cane and sugar beets and natural foods), fruit sugars (fructose) and glucose. Carbohydrate intake should not exceed 10% of the energy consumed during the day meals. Excess intake of sugars leading to diseases, including diabetes, atherosclerosis and obesity. Particular caution should be performed carbohydrate intake by athletes of sculpting disciplines and people on a diet. A greater need for carbohydrates, due being easily accessible sources of energy, may be in the periods before and after workouts and before and after the fight. Preparations available at www.muscle-zone.pl

Fat

Information

Fat is an essential nutrient plant and animal organisms. Because of the nutritional value and composition of fats are divided into: saturated (mono-saturated and multi-saturated fatty acids) and unsaturated fatty acids (including essential fatty acids - EFA). The group of lipids include lipids (triacylglycerols, waxes), complex fats (glycolipids, phospholipids), sterols and isoprenoids. Saturated fatty acids is a group of fatty acids having different carbon chain lengths, in which except for the carboxyl group, each of the carbon atoms is bound by a single bond. May adversely affect the lipid profile, so they can be used in limited quantities. Fats are a concentrated source of energy, with different flavours, facilitating the consumption and swallowing of food. They have building functions (part of cell membranes and co-create the white matter of the brain). EFAs are precursors of tissue hormones and biologically active compounds. The unsaturated fatty acids include fatty acids from the group Omega-3, Omega-6 and Omega-9 (the last digit indicates, on which, counting of the end of the chain, there is a double bond in the appropriate carbon chain. The essential fatty acids include: acids, medium-Omega-3 [n-3 ] included in EFAs [essential fatty acids], and long chain (eicosapentaenoic acid [EPA] and docosahexaenoic acid [DHA]) Omega-6 and Omega-9. the number indicates that the last double bond in the carbon chain is on the third from the end carbon atom. The acids from the omega 3 group are essential components of cell membranes, they are precursors of eicosanoids and biological activators. They must be combined with ingestion in suitable proportions of Omega-6 acids.
Dosage: Depending on demand and applied diet. It is generally accepted that fats should constitute 20-30% of the energy (calorie) of meals daily.


 

Cholesterol

Information

Cholesterol is a derivative cyclopentaperhydrophenanthrene, produced inside the body or obtained from food of animal origin (such as meat, seafood, meat offal, fats, meats and egg yolk). Individual fractions of cholesterol have different effects on the human body. It is used for the production of compounds of high biological activity (bile acids, steroid hormones, vitamin D3), it is a building substance of cell membranes. The concepts of "bad cholesterol" (LDL - containing lipoproteins low value) and "good cholesterol" (HDL - high-density lipoproteins) are the conventional terms. There is only one cholesterol. Fractions are transported by proteins, that carry them into the blood vessel walls (LDL) or the liver (HDL). The specific levels of cholesterol fraction defines the so-called. lipid profile, which, properly regulated by the food, should not cause a disturbance in the LDL - HDL relation.

 

Calcium

Information

Calcium (element chem. symbol Ca, atomic no. 20, the group of alkaline earth metals) is the basic building substance of bones and teeth, in which stored is 99% of the element, in the form of hydroxylapatite. When building bones and teeth, phosphorus is very important in the right proportion. It is a base-forming element and activator of many enzymes (ATPase) necessary to release the energy of ATP. It has a significant effect on blood clotting and regulates blood pressure and neuromuscular conductivity. Thanks to the reduced permeability of cell membranes, it soothes the symptoms of food allergies. Calcium is actively involved in the metabolism of iron interacts with vitamins A, C and D and phosphorus, magnesium. Natural source of calcium are animal products (dairy products, sardines, salmon, sprats eaten with bones) and plant products (nuts, soybeans, sunflower seeds). Absorption takes place in the small intestine (less in the colon), it has an effect on the level of lactose, insoluble fibre, organic acids, alkalinity (low pH). The best absorption have organic compounds (lactates, amino acid chelates etc.). Obstructing the absorption of calcium is caused by: phytic acid and oxalic acid as well as excess fat. Scientific studies have confirmed that the combination of calcium, magnesium, boron and vitamin D in dose 3 mg / 24h effectively prevent osteoporosis. Supplements on the market are both mono-preparation supplements (enriched with vitamin D3) and multi-component supplements, available at www.muscle-zone.pl.
Calcium deficiency disorders manifested in the construction of the bones (osteoporosis) and iron metabolism. The symptoms are: rickets, cramps and muscle tremor, osteoporosis.
Excess result
ing from an overdose of calcium supplements containing vitamin D3 for children and adults overdose of calcium (hypercalcemia). Symptoms of hypercalcemia are: lack of appetite, vomiting and constipation.
The dosage administered in various publications
are inconsistent: 800 - 1000 mg / 24 h (100 - 500 mg / 24h)

Iron

Information

The iron part of the dye in the form of the heme (hemoglobin and myoglobin in meat), a non-haem (in plant), and enzymes responsible for transport and storage of oxygen in the body. It occurs in enzymes responsible for: the metabolism of fatty acids, prostaglandin biosynthesis, catabolism of tryptophan. The absorption of iron in plant is lower than in animal products. In plant foods, it is reduced by contained chemicals: phytates and oxalates, also calcium and high acidity (pH factor). Only 8% of the intake of iron is absorbed by the body and transported to the blood. For tts absorption is needed sufficient amount of: cobalt, manganese, copper and vitamin C. Iron itself is essential for the metabolism of B vitamins. Source of acquisition of iron are animal products (meat, organ meats, egg yolks) and plant products (whole grain bread, beans , cocoa, parsley, nuts, soy). Iron is also present in synthetic form as a component of vitamin-mineral and mineral and mono-preparation supplements, often enriched with vitamin C. Supplements containing iron compounds are recommended for athletes during intense training and those on a meatless diet (vegetarians and vegans).
Iron deficiency causes anaemia. Using a large amount of strong coffee or tea hinders the absorption of iron. Symptoms of iron deficiency are: insomnia, diarrhea, impaired body temperature, loss of papillae on the tongue, reduced exercise capacity, and reduced intellectual and psychological efficiency.
Excess iron reduces the absorption of other elements (e.g. zinc, copper), reduced immunity, causing tissue damage of some organs (kidney, liver, heart), increased risk of cancer.
Dosage: 3-12 mg per day.


 

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