Plant Proteins are protein compounds derived exclusively from plant sources, such as legumes, cereals, nuts, seeds and certain plants with a high protein content (e.g. soy, peas, rice, hemp). They are used both through natural nutrition and in the form of supplements, mainly in populations that follow a vegetarian or vegan diet, but also in people with intolerance or avoidance of animal proteins. At a biochemical level, plant proteins are composed of chains of amino acids, which function as building blocks for the synthesis of muscle protein, enzymes, hormones and other biologically active molecules. In contrast to animal proteins, many plant proteins are characterized as partially complete, as they have a lower content of one or more essential amino acids (most often leucine, lysine or methionine). However, by combining different plant sources (e.g. legumes with cereals) a complete amino acid profile is achieved, comparable to that of animal proteins. The digestion and absorption of plant proteins is affected by the presence of plant fibers and anti-nutritional factors (such as phytoacids), which can slightly reduce the bioavailability of amino acids. Nevertheless, modern processing technologies (isolation, fermentation, enzymatic hydrolysis) have significantly improved the solubility, absorption and functional value of plant proteins used in food supplements. From an ergophysiological point of view, plant proteins contribute to the maintenance and growth of muscle mass, especially when consumed in sufficient quantity and with a correct amino acid profile. Although their leucine content is typically lower than whey, total protein intake can compensate for this difference and effectively activate the mTOR anabolic pathway. At the same time, they have been associated with reduced inflammatory load, better glycemic control and a favorable cardiometabolic profile. In conclusion, plant proteins are a scientifically proven and functional alternative to animal proteins, with significant nutritional and metabolic benefits. Their value is maximized when the right combination of sources is made or advanced plant protein blends are used, making them suitable for both the general population and athletes seeking performance, recovery and long-term health.