Protis.is
Protis TRIM
Protis TRIM

Protis TRIM fish protein from Iceland

Helps with weight control and has beneficial effects on the body's energetics and metabolism. Includes fish protein, chromium (III) picolinate and natural fibres that increases satiety and delays stomach emptying.

Recommended daily allowance :
2-3 capsules with water 30 min. before meals, twice a day.

Protis 100%
Protis 100%

Protis 100% fish protein from Iceland

An ideal choice to support the maintenance and development of muscles in a healthy manner. Contains hydrolysed cod protein that absorbs faster into muscles and contributes to faster recovery compared to traditional proteins.

Recommended daily allowance :
At the gym : 3 capsules right before training and 3 capsules immediately after training.
For those maintaining muscle mass: 2-3 capsules twice a day.

Protis JOINTS
Protis JOINTS

Protis JOINTS fish protein from Iceland

Protects joints and rebuilds cartilage. Extracted from the collagen-rich skin of sea cucumbers with the addition of hydrolysed cod protein for the maintenance of muscles, and turmeric for anti-inflammatory effects. Also contains manganese and vitamins C and D for healthy bones, cartilage and synovia.

Recommended daily allowance :
2-3 capsules taken with meals twice a day

Protis - Tæknin

The IceProtein® technique

The fish protein is extracted using the IceProtein® technique, a hydrolysis technique where the fish protein is treated with water and enzymes before being filtered, leaving protein consisting only of small bioactive peptides.

IceProtein® is produced using only high-quality raw material, i.e. by-products from the processing of cod for human consumption, or cut-offs. All production processes are designed to ensure high quality.

IceProtein® and health research

IceProtein® and weight management

International studies indicate that fish proteins treated with water and enzymes (hydrolysed protein) stimulate cholecystokinin (CCK) and glucagon-like peptide-1 (GLP-1) secretion, which are satiation signal regulators1,2 IceProtein® is fish protein extracted using the IceProtein® technique, a hydrolysis technique where the fish protein is treated with water and enzymes.

IceProtein® and hypertension

Research carried out in 2014 indicates the potential of hydrolysed cod protein to inhibit blood pressure in spontaneously hypertensive rates3. More recently, an in-vitro study demonstrated the anti-hypertensive activity of cod proteins4. Moreover, IceProtein® is naturally rich in arginine, which is known to play an important role in anti-hypertensive activity. Research on IceProtein® has indicated beneficial effects on blood pressure in the so-called ACE blood test, which is an in-vitro test for anti-hypertensive activity.

IceProtein® and inflammatory diseases

Research from 2013 shows that cod proteins can help combat stress-related muscle inflammation, as they contain quantities of the amino acids arginine, glycine and taurine5. As IceProtein® is cod protein, it contains a naturally high proportion of these amino acids.

IceProtein® and blood sugar

Hydrolysed cod proteins are believed to have beneficial effects on blood sugar following a meal and can increase insulin sensitivity for those who suffer from chronically high blood sugar6. Research has also shown that fish proteins, including cod protein, increase glucose tolerance7. IceProtein® is hydrolysed cod protein.
Research has also shown that consuming protein before a carbohydrate-rich meal can result in lower blood glucose and insulin levels for obese individuals who also suffer from type 2 diabetes8.

IceProtein® and obesity-related type 2 diabetes (T2D)

Dietary cod protein beneficially affect lipid metabolism and postprandial glucose regulation in obese rats7. IceProtein® is hydrolysed cod protein. Moreover, eating protein before carbohydrates leads to lower post-meal glucose and insulin levels in obese patients with T2D8.

IceProtein® and oxidative stress

A number of studies, including studies involving the Iceprotein research team, have highlighted the antioxidant properties of hydrolysed cod proteins9.
Studies of IceProtein® have shown high antioxidant activity in cell models.

Protis.is - Framleiðsla

The production

Protis ehf. produces fish protein using the IceProtein® technique, a hydrolysis technique where the fish protein is treated with water and enzymes before being filtered, leaving protein consisting only of small bioactive peptides. Only high-quality raw material is used, i.e. by-products from the processing of cod for human consumption, or cut-offs. All production processes are designed to ensure that the product is of the highest quality.

Protis, established 2015, is an Icelandic biotech company specialising in the development, production and marketing of bioactive fish protein of wild Icelandic cod (Gadus morhua), i.e. IceProtein® and products containing IceProtein®.

The company’s goal is to develop and market health products from high quality Icelandic raw material, which is obtained and processed in a sustainable manner, for the customers who are looking for high quality natural health products .

Protis is owned by the Icelandic fishing company FISK Seafood hf., which operates four fresh fish trawlers and two land-based processing plants: one in Grundarfjörður and one in Sauðárkrókur. The Protis production facility is located in the same building as FISK Seafood’s production plant in Sauðárkrókur, meaning that Protis is in a unique position to extract high-quality protein from first-class raw material that has been super-chilled from the moment it was caught.

Protis.is - Framleiðsla
  1. Cudennec et al., 2012. Journal of Functional Food, Vol. 4, p. 271.
  2. Nobile et al., 2016. Food & Nutrition Research, Vol. 60, p. 29857.
  3. Jensen et al. 2014. Nutrition Research, Vol. 34, p. 168.
  4. Girgh et al. 2015. . Food & Nutrition Research, Vol. 59, p. 29788.
  5. Dort et al., 2013. Plos One, Vol. 8, p. 1.
  6. Vikoren et al., 2013. British Journal of Nutrition, Vol 109, p. 648.
  7. Drotningsvik et al., 2015. European Journal of Nutrition, Vol 54, p. 1151
  8. Shukla et al., 2015. Diabetes Care, Vol 38, p. e98.
  9. Halldórsdóttir et al., 2014. Journal of Functional Foods, Vol. 9, p. 10-17.