ANS Performance N-Pro Review

ANS Performance N-Pro

N-Pro is ANS Performance’s protein supplement which consists of 6 different forms of protein, designed to provide immediate, inermediate, and extended absorption…


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N-Pro is ANS Performance’s protein supplement which consists of 6 different forms of protein, designed to provide immediate, inermediate, and extended absorption…


Whey Concentrate

Whey Concentrate is the least processed form (70-80% protein by weight) of Whey Protein which makes it the cheapest to manufacture.  ANS discloses the Whey Concentrate found in N-Pro is 80%.

Whey Isolate

Whey Isolate is defined as at least 90% protein by weight, although ANS discloses that this particular Whey is actually 97%.  This gives Isolate an obvious advantage over less pure form of protein, but due to the further processing that is required to produce Isolate it tends to be more expensive.

Hydrolyzed Whey Isolate

Hydrolyzed Whey Isolate is Whey Isolate that has been processed further than ordinary Whey Isolate and is broken down into peptides and free amino acids which reduces particle size.  It is the most quickly absorbed form of protein found in the N-Pro formula.

Milk Protein & Egg Albumin (White)

Egg Albumin (Egg White) protein is different from Whey or Casein in that it does not come from Milk Protein. However, just as Whey and Casein differ in terms of absorption, so too does Egg White protein. While Whey is fast and Casein is slow, Egg White protein is “intermediate”.

This is precisely why ANS has chosen to include it in N-Pro.  While Egg White protein has not been extensively studies in comparison to Whey and Casein, it makes sense that including a medium absorbing protein would help bridge the gap between Whey and Casein, further helping to create a smooth and sustained protein spike.

Micellar Casein

Micellar Casein is the most slowly digested of the all the forms found in N-Pro.  Although Micellar Casein is often sold as an individual product, research indicates that combining Casein and Whey creates a more sustained anabolic effect.

Whey & Casein Combined

A 2011 study, published in the “American Journal of Physiology-Endocrinology and Metabolism”, which compared muscle protein synthesis rates after Whey or Casein consumption noted that Whey increased muscle protein synthesis the most from 60-210 minutes post-ingestion whereas Casein dominated in the 210-360 minute range.

These results were replicated and expanded upon in a later (2012) study, published in the “American Journal of Physiology-Endocrinology and Metabolism”, in which co-ingestion of Whey protein and Casein protein together resulted in a sustained protein spike, creating more of an ideal anabolic environment than either one alone.

The Bottom Line

N-Pro combines pretty much every attainable form of protein into one formula, therefore making it one of the most comprehensive protein supplements we’ve come across.  We have to side with ANS when it comes to the brand’s claim that N-Pro is extremely versatile…It is.  Definitely worth considering for anyone looking for flexibility in their protein supplement.

Still not sure which Protein supplement is right for you? Check out our Best Whey Protein Supplements list!

[expand title=”REFERENCES” tag=”h5″]

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  3. Soop, Mattias, et al. “Coingestion of whey protein and casein in a mixed meal: demonstration of a more sustained anabolic effect of casein.” American Journal of Physiology-Endocrinology and Metabolism 303.1 (2012): E152-E162.
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  7. Reitelseder, Søren, et al. “Whey and casein labeled with L-[1-13C] leucine and muscle protein synthesis: effect of resistance exercise and protein ingestion.”American Journal of Physiology-Endocrinology and Metabolism 300.1 (2011): E231-E242.
  8. Andersen, Lars L., et al. “The effect of resistance training combined with timed ingestion of protein on muscle fiber size and muscle strength.” Metabolism 54.2 (2005): 151-156.
  9. Stevens, Lewis. “Egg white proteins.” Comparative Biochemistry and Physiology Part B: Comparative Biochemistry 100.1 (1991): 1-9.
  10. Carunchia Whetstine, M. E., A. E. Croissant, and M. A. Drake. “Characterization of dried whey protein concentrate and isolate flavor.” Journal of dairy science 88.11 (2005): 3826-3839.

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