Partial Hydrolysated Proteid

The partial hydrolysated proteid, originate of the lysis (break), known chemically as hydrolysis, of proteins of natural origin through a carefully established process. It is considered a enzymatic digestion of animal tissues and/or vegetable tissue in a acid environment similar to the stomach. This digestion is carried out during a previously established time, according to the studies accomplished by the Dr. Villar and by his disciples, and perfected with current techniques. In this way, a rich product in amino acids is obtained, mainly essential amino acids, and peptides of different sizes. This grants it advantages over synthetic amino acids, due to the fact that these peptides possess specific biological activity and permit it to generate the oral tolerance effect that attenuates or suppresses the autoimmune diseases.