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Enzyme Property Summarization
What Each Enzyme Does
The following is a summary of the plant and plant-based enzymes included in Enzymedica products.
Alpha-Galactosidase
- Breaks down carbohydrates, such as raffinose, and stachyose.*
- Especially helpful with the digestion of raw vegetables and beans.*
- Measured in GALU (Galactosidase Units).
Amylase (Carbohydrase)
- Breaks down carbohydrates such as starch and glycogen, and polysaccarides into smaller units.*
- Measured in SKB and DU (Dextrinizing Units).
Betaglucanase
- Breaks down beta D-glucan components.*
- Betaglucanase helps break down beta-linked glucose bonds often associated with grains, such as barley, oats and wheat.*
- Measured in BGU (Betaglucanase Units)
Bromelain
- Breaks down protein.*
- Beneficial for reducing normal inflammation in the body.*
- Measured in GDU (Gelatin Digesting Units and FCCPU. 2400 GDU = 50,000,000 FCCPU).
Catalase
- Breaks hydrogen peroxide down into water and oxygen.*
- One of the most potent antioxidants.*
- Measured in Baker Units.
Cellulase
- Breaks down cellulose and chitin (chitin is cellulose like fiber found in the cell wall of Candida).*
- Helps free nutrients in both fruits and vegetables.*
- Measured in CU (Cellulase Units).
Diastase
- Breaks down carbohydrates, malt and grain sugars.*
- Breaks down complex and simple sugars.*
- Measured in DP (Degrees of Diastatic Power).
Glucoamylase
- Breaks down carbohydrates, specifically polysaccharides into glucose.*
- Measured in AG (Amyloglucosidase Units).*
Hemicellulase
- Breaks down carbohydrates.*
- Especially helpful with polysaccharides found in plant foods.*
- Measured in HCU (Hemicellulase Units).
Invertase (Sucrase)
- Breaks down carbohydrates, especially sucrose.*
- Measured in INVU (Invertase Activity Units).
Lactase
- Breaks down lactose (milk sugar).*
- Used for lactose intolerance.*
- Measured in ALU (Lactase Units).
Lipase
- Breaks down lipids and improves fat utilization.*
- Supports gallbladder function.*
- Measured in FCCFIP and LU (Lipase Units).
Maltase (Diastase, Malt Diastase)
- Breaks down carbohydrates, malt and grain sugars.*
- Breaks down complex and simple sugars.*
- Measured in DP (Degrees of Diastatic Power).
Nattokinase
- Breaks down inappropriate cross linked protein.*
- For promoting cardiovascular health, inhibits ACE, reduces C-Reactive Protein.*
- Measured in FU (Fibrinolytic Units).
Papain
- Breaks down protein.*
- For reducing normal inflammation in the body.*
- Measured in FCCPU (Papain Units).
Pectinase
- Breaks down carbohydrates, such as pectin found in many fruits and vegetables.*
- Measured in endo-Pgu. (Pectinase units)
Protease
- Breaks down protein.*
- Bonds with alpha 2-macroglobulin to support immune function when taken on an empty stomach.*
- Measured in HUT (Hemoglobin Units in a Tyrosine Base).
Phytase
- Breaks down carbohydrates.*
- Especially helpful in breaking down phytic acid found in the leaves of plants.*
- Helps with mineral absorption.*
- Measured in endo-Pgu (Phytase Units).
Sucrase
- Breaks down carbohydrates, especially sucrose.*
- Measured in INVU (Invertase Activity Units).
Xylanase
- A type of Hemmicellulase found in grains.
- Breaks down soluble fiber.
- Measured in XU (Xylanase Units).
A Summary of Enzyme Attributes
- Enzymes are needed for every chemical reaction that takes place in the body.
- Enzymes are catalysts.
- Enzymes are connected to every working organ in our body and run our life's processes.
- Enzymes are needed by vitamins and minerals to accomplish their delivery within the body.
- Enzymes are required by all food for digestion.
- Enzymes are destroyed by cooking and processing food.
- Enzymes can prevent partially digested proteins from putrefying, carbohydrates from fermenting, and fats from turning rancid within your system.
- Enzymes from a plant based source become active as soon as they enter the body.
- Enzymes from an animal source are only active within the small intestine in an alkaline setting of 8.0 pH.
*These statements have not been evaluated by the Food and Drug Administration.
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