Casein Peptide (Hydrolyzed Casein Milk Protein)

Casein Peptide (Hydrolyzed Casein Milk Protein)
Food Code: 126033

Hydrolyzed casein (casein peptides) for quicker absorption and easier digestion; supports protein synthesis, satiety, and cardiovascular health.

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Casein Peptide (Hydrolyzed Casein Milk Protein)

Hydrolyzed casein (casein peptides) for quicker absorption and easier digestion; supports protein synthesis, satiety, and cardiovascular health.

Casein Peptide (Hydrolyzed Casein Milk Protein) hydrolyzed casein is a milk‑derived protein that has been partially broken down into smaller peptides for quicker absorption and easier digestion.


Benefit Typical study dose* Key human findings High-quality sources
1 Protein anabolism / muscle support Varies by study; see sources Hydrolyzed casein can stimulate whole‑body protein synthesis in clinical settings, with effects comparable in some cases to hydrolyzed whey. PubMed
2 Cardiovascular / blood pressure Long‑term daily intake; see study Milk casein hydrolysate intake over time has been associated with attenuation of hypertension and improvements in cardiovascular risk markers. ScienceDirect
3 Satiety / appetite control Varies by product; see sources Casein supports fullness; hydrolyzed forms absorb faster yet peptides may still aid satiety and help reduce snacking. Healthline
4 Nutrient supply (EAAs & calcium) Dietary use per label Provides all essential amino acids; milk‑derived proteins are also associated with calcium intake supporting bone health. Cleveland Clinic
5 Digestive tolerability (general) Formulation‑dependent Hydrolysis produces smaller peptides that are typically easier to digest than intact proteins for some individuals. Agrocomplex

*Dosing varies by product and population; consult the specific formulation and study context.


Mechanistic highlights

  1. Bioactive peptides: Hydrolysis yields casein‑derived peptides (e.g., ACE‑inhibitory) that may contribute to cardiovascular benefits.
  2. Rapid amino acid delivery: Smaller peptides can be absorbed faster, supporting timely availability of leucine and other EAAs for muscle protein synthesis.
  3. Altered gastric behavior: Intact casein forms a stomach gel for slow release; hydrolyzed forms generally reduce this effect, speeding digestion.


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