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  • HITEC Hi-Anabol Protein 1000g
  • HITEC Hi-Anabol Protein 1000g
0 0.00 $
Since 2005  7767803657
Hi-Anabol Protein Hi-Anabol Protein

High-protein supplement containing as much as 91% protein in dry matter per 100g of powder

A mixture of proteins (WPI, WPC, SPI) is characterized by:

The effect from the combination of whey and soy protein is:

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Since 2005
Hi-Anabol Protein Hi-Anabol Protein 1000g
16.65 $

Hi-Anabol Protein 1000g

4 based on 1 reviews



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High-protein supplement containing as much as 91% protein in dry matter per 100g of powder

A mixture of proteins (WPI, WPC, SPI) is characterized by:

  • Excellent permeability
  • high biological value (BV, PDCAAS)
  • optimal composition of exo-and endogenous
  • high content of sulfur amino acids (cysteine, methionine), BCAA branched chain amino acids, glutamine and arginine.

The effect from the combination of whey and soy protein is:

  • strong inhibition of catabolic processes (WPC, WPI)
  • stimulate anabolic processes in the body (WPC, WPI).
  • stimulation of the body's antioxidant defense - an increase in the concentration of glutathione (WPC, WPI)
  • stimulation of the immune system (WPC, WPI)
  • stimulation of the endocrine system include: stimulating the synthesis and secretion of growth hormone (GH), insulin-like growth factor (IGF-1), insulin, thyroxine, triiodothyronine (WPI, WPC, SPI)
Directions for use



Container size: 1000 gServing size: 25 gServings per container: 40
per 100 gamount%RDA
Energy value1626 kJ / 383 kcal*
Protein86.6 g*
Total Carbohydrates2.5 g*
Total Fat3 g*

Other ingrednients

Ultrafiltered whey protein concentrate, soy protein isolate, whey protein isolate, cocoa (for chocolate taste, nutty flavor, cream cake), aroma, acidity regulator (citric acid), sweeteners (acesulfame K, sucralose), emulsifier (soybean lecithin), dye (cochineal red - for strawberry flavor).

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Energy value


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.




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 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.




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.


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