Amylopectin – 2Kg

$26.90

Vitobest Amylopectin is a food supplement that contains top quality Amylopectin, a fast assimilation carbohydrate, produced by Cargil™. It is the best on the market. It is consumed to restore liver and muscle glycogen stores.

SKU: 86994:500168 Categories: ,

Description

  • What is VitoBest Amylopectin taken for?
  • Why buy Amylopectin?
  • How is Amylopectin taken?
  • Biography / Scientific studies
  • VitoBest Amylopectin

    • It is a food supplement that provides 100% Waxy Maize amylopectin from the Cargil™ formula, recognized as the best on the market. It is a carbohydrate that is rapidly assimilated in the body.

    what is it taken for VitoBest Amylopectin?

    • It is consumed to restore muscle and liver glycogen, in order to improve performance during training and recovery after it.
    • It is consumed by all kinds of athletes, especially in physically very demanding disciplines.

    Why buy Amylopectin?

    • It contains the amylopectin produced by Cargil™, which has a molecular weight that ranges between 10 million and 1,000 million. It also has a low osmolarity.
    • It is 100% pure and has no sweeteners or other carbohydrates, since its formulation is neutral.
    • It can be consumed together with proteins, or any other type of hydrate.
    • It is suitable for celiac people.
    • It has a fast assimilation in the organism.

    how do you take Amylopectin?

    • Dissolve 50 g (1 scoop) in water.
    • Drink one dose before and another right after training.

    Biography / Scientific studies

    • Alan M. Myers, Matthew K. Morell, Martha G. James, Steven G. Ball, Recent Progress toward Understanding Biosynthesis of the Amylopectin Crystal, Plant Physiology, Volume 122, Issue 4, April 2000, Pages 989–998, https:/ /doi.org/10.1104/pp.122.4.989.
    • Yasunori Nakamura, Towards a Better Understanding of the Metabolic System for Amylopectin Biosynthesis in Plants: Rice Endosperm as a Model Tissue, Plant and Cell Physiology, Volume 43, Issue 7, 15 July 2002, Pages 718–725, https://doi. org/10.1093/pcp/pcf091.
    • Jane, J., Chen, Y.Y., Lee, L.F., McPherson, A.E., Wong, K.S., Radosavljevic, M. and Kasemsuwan, T. (1999), Effects of Amylopectin Branch Chain Length and Amylose Content on the Gelatinization and Pasting Properties of Starch. Cereal Chemistry, 76: 629-637. https://doi.org/10.1094/CCHEM.1999.76.5.629.

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