HYDROLYZATED VEGETABLE PROTEINS

The hydrolyzated vegetable proteins chosen for 24 Kerats® are plant protein hydrolysate from

SOYBEAN, RICE, and PEA.

These small structures are a collection of bricks, which are amino acids combined together, as if they are pre-packaged, to be maximally bioavailable for the hair, which means that all of their relative composition and arrangement is very helpful for keratin formation and repair; the relative percentage of amino acids in these hydrolysates is as close as possible to the composition of keratin, thus providing a true plant keratin from which the hair draws as a reserve for its construction.

The most representative amino acids in SOY HYDROLYSATE are:

Aspartic Acid and Glutamic Acid.

The most representative amino acids in RICE HYDROLYSATE are:

Threonine, Methionine and Leucine.

The most representative amino acids in PEA HYDROLYSATE are:

Cysteine, Aspartic Acid, Glutamic Acid, Leucine, Serine, Valine, Threonine, Proline, Glycine, Alanine, Phenylalanine, Isoleucine, Histidine, Tyrosine and Methionine.