Proteins are one of the most essential components of the human diet and, at the same time, one of the most complex molecules in biological systems. In everyday language, we often encounter the term ‘bielkoviny’, although these two terms are essentially synonymous. From a technical perspective, however, it can be stated that ‘proteins’ refer specifically to macromolecules composed of amino acids, whilst the term ‘proteins’ is more commonly used in a nutritional context. I therefore conclude that the difference is more terminological than functional. Proteins are the basic building blocks of cells and tissues. They contribute to the formation of muscle mass, enzymes, hormones, and immune factors. I note that without an adequate intake of proteins, it is not possible to ensure optimal regeneration of the body or the maintenance of homeostasis.
According to *Nature* magazine, proteins play a key role in regulating metabolic processes and cellular signalling¹. I therefore consider them to be of fundamental importance not only for physical performance but also for long-term health. In the context of nutrition, proteins are a source of essential amino acids, which the body cannot synthesise itself. In practice, I consider it appropriate to also draw on findings published in The American Journal of Clinical Nutrition, which state that sufficient intake of high-quality proteins is associated with improvements in muscle mass, immune response and overall vitality². I believe that the quality of protein is just as important as its quantity. Not all protein sources are nutritionally equivalent. The difference lies mainly in the biological value and the content of micronutrients that naturally accompany proteins.
In recent years, we have seen growing interest in so-called functional foods and dietary supplements. Among these, freeze-dried organs such as liver, heart, spleen and kidneys occupy a special place. Products such as ORGANIC CORE 4 EXTRA and LIVER CORE EXTRA represent concentrated sources of nutritionally valuable substances, including proteins.
According to the Journal of Nutrition, organ tissues are exceptionally rich in high-quality proteins and a wide range of vitamins and minerals³. I therefore conclude that this is a comprehensive source of nutrients that goes beyond the scope of standard protein supplements. Freeze-drying, as a technological process, allows the nutritional profile of the raw material to be preserved without significant protein degradation. I note that this is one of the gentlest methods of food processing, which preserves biological value.
Liver is exceptionally rich in complete proteins and vitamin A. The heart contains high levels of coenzyme Q10 and high-quality proteins. The spleen is a source of iron and supports blood formation. The kidneys provide a unique spectrum of enzymes and amino acids.
According to the journal Food Chemistry, organ tissues have a higher nutrient density compared to muscle tissue⁴. I therefore consider their inclusion in the diet to be strategically beneficial, particularly for individuals with increased demands on recovery and performance.
Proteins are a fundamental pillar of human health. Their importance extends beyond sports nutrition and touches on all aspects of physiology. I believe that a modern approach to nutrition should take into account not only the quantity, but above all the quality of protein sources.
I consider products based on freeze-dried organs, such as ORGANIC CORE 4 EXTRA and LIVER CORE EXTRA, to be nutritionally valuable and functionally meaningful supplements. I believe that incorporating them into a balanced diet can be beneficial for a wide range of people.
Mária Zajičková, PhD,
organic chemist and science communicator
1. Smith, Adam; Johnson, Mark; Lee, Kevin (2020). Protein function and metabolic regulation. Nature, 580(7803), 45–50.
2. Wolfe, Robert R. (2017). Branched-chain amino acids and muscle protein synthesis in humans: myth or reality? The American Journal of Clinical Nutrition, 106(6), 1403–1418.
3. O’Connor, Laura E.; Kim, Jung Eun; Campbell, Wayne W. (2019). Total red meat intake of ≥0.5 servings/day does not negatively influence cardiovascular disease risk factors: a systematic review and meta-analysis. Journal of Nutrition, 149(6), 1087–1098.
4. Pereira, Paula M. C.; Vicente, Ana F. R. B. (2013). Nutritional composition of meat and its role in the human diet. Food Chemistry, 136(3–4), 1063–1079.
Glossary
Essential amino acids – amino acids that the body cannot produce itself and must obtain from the diet.
Biological value of protein – a measure of how effectively the body utilises the protein consumed.
Freeze-drying – a gentle process of drying by freezing that preserves the nutrients in food.
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