Use of Enzymes

The following are the main digestive enzymes used therapeutically to help restore the body's balance and strengthen the immune system:

Protease: Breaks down protein into amino acids. Acts on pathogens such as bacteria, viruses, and even cancerous cells. Works best in the high acidity of the stomach but is also found in the pancreatic and intestinal juices.

Enzymes such as fungal alpha-amylase, bacterial alpha-amylase, amyloglucosidase, glucose oxidase, xylanase and protease are used in bread making to improve dough quality and lengthen the shelf life of the final product.

Amylase: Breaks down complex carbohydrates (starches) into simpler sugars such as dextrin and maltose. Amylase is secreted by the salivary glands and the pancreas, and is also found in the intestines.

Lipase: Lipases are regarded as the most important enzymes for biocatalysis in organic media and have been industrially used as lipid stain digesters in detergent formulation, the preparation of various products, and aromas in the food industry, structured lipids synthesis, leather processing, enantioresolution esters for chemical and drug intermediates, biodiesel production, and the treatment of waste products rich in oil. Most industrial microbial lipases are derived from fungi, especially the Aspergillus genus. Over the years, efforts have been directed to describe lipases from a variety of species.2 Along with bile from the gallbladder, breaks down fats and the fat-soluble vitamins A, D, E, and K. It is helpful in losing weight and for treating cardiovascular conditions.

Cellulase: Breaks down the cellulose found in fruits, vegetables, grains, and seeds. It can increase nutritional value of fruits and vegetables, but foods high in cellulose must be chewed well to allow cellulase to do its work, preventing putrefaction, bloating and gas.

Pectinase: Breaks down pectin-rich foods such as citrus fruits, apples, carrots, beets, and tomatoes.

Lactase: Breaks down lactose, the complex sugar in milk products - ideal for lactose-intolerant individuals. The production of lactase usually decreases with age.

Cathepsin: Breaks down animal protein.

Antioxidants: Protect from negative effects of free radicals, highly reactive compounds that can damage almost any cell in the body. Free radicals are caused by environmental toxins, such as radiation, pesticides, pollution, as well as high-fat diets, too much sun, and even as a natural product of living.

Bromelain: Breaks down proteins found in plants and animals. It can help the body to fight cancer, improve circulation, and treat inflammation. After a musculoskeletal injury it can reduce inflammation as well as, or even better than, any anti-inflammatory drug. Bromlain is said to improve the effect of some antibiotics. It assists in the absorption of nutrients from foods and supplements, reduces swelling after dental surgery, and helps to prevent the narrowing of arteries which contributes to heart problems.

Papain: Breaks down food protein and aids the body in digestion.

Glucoamylase: Breaks down maltose, the sugar in all grains, into two glucose molecules allowing greater absorption of this energy-saving sugar.

Invertase: Helps to assimilate and utilize sucrose, a sugar that can contribute to digestive stress if not properly digested.

For the most part, both people and animals have low energy because they are not digesting their food properly and therefore cannot benefit from the energy that food provides. The regular consumption of enzyme supplements can give numerous benefits in terms of ongoing general health, including prevention of toxic waste buildup in the intestines; more efficient assimilation of fats and proteins in the body; more comfortable, efficient absorption of nutrients; accelerated digestive process due to catalyzation from enzymes. (Adapted from "The food allergy cure" by Dr. Ellen Cutler)


  1. Enzyme exposure in the British baking industry. J. ELMS, E. ROBINSON, H. MA
  2. Lipolytic Potential of Aspergillus japonicus LAB01: Production, Partial Purification, and Characterisation of an Extracellular Lipase



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