Supplemental Enzymes by Name, Function, Source and pH

NOTE: The pH range in which these enzymes work is extremely important to digestion. They peak or are most available in their mid-range.

Hydrolysis means the chemical breaking down of something in the presence of water.

Enzyme Function      Enzyme Name            Source                          pH Range
Hydrolysis of peptides and amino acids Bromelain Ananas comosus (pineapple stem) 4.0 – 9.0Works in the small intestine & then blood for inflammation.
Papain Carica papaya (green papaya fruit) 3.0 – 10.5Best used topically on wounds
Inflammation, immune modulation, proteins Peptidase Aspergillus oryzae 3.25 – 7.5Finishes the breaking down of proteases not completely digested in the stomach
Blood circulation & toxicity Protease 3.0 Aspergillus niger 2.75 – 4.7Works in stomach & throughout the digestive tract.
Inflammation later in the digestive tract, into the liver, sinusitis Protease 4.5 Aspergillus oryzae var 2.75 − 6.25Same as the other proteases 3.0 but more towards alkaline
Edema, carry away toxicity, reduce pain, varicose veins Protease 6.0 Aspergillus oryzae 2.75 − 7.0Systemic protease, works in the blood
Hydrolysis of triglycerides Lipase AN Aspergillus niger 3.0 − 8.0Tries to maintain pancreas as body ages so it can continue to produce lipase
Dietary fats & oil Lipase Gastric enzymes 3.0 − 8.0Within the stomach to break down fatty acids
Lipase Liver enzymes 3.0 − 8.0Carried by lymphatic system to liver
Starch, breads, pasta Amylase Aspergillus oryzae 3.0 − 7.0Works with other enzymes to breakdown starch to sugar and other same carbohydrates
Digestion of polysaccharides, beans and vegetables Alpha-galactosidase Aspergillus niger var 2.5 −7.5Foods like greens or beans which are difficult to digest cause gas but these enzymes help with their further breakdown
Sugars & desserts Invertase Saccharomycs cerevisiae 3.5 − 5.5Breaks down the connection between glucose and fructose
Dairy sugars Lactase Aspergillus oryzae 3.0 − 8.0Assists in the digestion of dairy products. Releases nutrients in dairy.
Grains, rice Beta-glucanase Trichoderma longibrachiatum 2.0 − 7.0Breaks down the glucans in wheat, barley and rye
Fiber Macerase A. niger & T. longibrachiatum 2.0 − 5.0A complex enzyme to breakdown fibers in fruits
Cereals Glucoamylase Aspergillus niger 4.0 – 6.0 A different type of amylase helps breakdown starch foods but also rids the body of dead white blood cells
Digestion of carbs Malt diastase Hordeum vulgare (barley malt) 4.0 − 9.0Breaks down both sugar and starch in grains
Xylanase Trichodermalongibrachiatum 2.0 − 7.0Naturally produced in the body by good microorganisms to breakdown fiber
Digestion of fiber, fruits, vegetables Cellulase Trichoderma longibrachiatum 2.0 − 8.0Humans do not make this but when eating man-made fibers or plant cells this enzyme is needed
And grains Hemicellulase Aspergillus Niger 3.0 − 5.5Assist cellulase to breakdown bio-film
Skin on fruit Pectinase Aspergillus Niger 2.0 − 5.0Plant cell walls
Phytase Aspergillus Niger 2.0 − 7.0Liberates minerals from grains and helps in bone health

 

 

 

 

 

 

 

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