Enzymes are protein molecules that carry a vital energy factor needed for every chemical action and reaction that occurs in our bodies. There are approximately 2,700 different enzymes found in the human body. These enzymes can combine with co-enzymes to form nearly one hundred thousand various chemicals that help us to see, hear, feel, move, digest food, and think. Every organ, every tissue, and all the one hundred trillion cells in our body depend upon the reaction of enzymes and their energy factor.

Digestive Enzyme Complex list of Ingredients:

Protease - As in the cases of lipases and amylases, proteases are also commercially produced in highly controlled aseptic conditions food supplementation and systemic enzyme therapy. The organisms most often used are Aspergillus niger and oryzae.

Protease as a Scavenger of Oxidized and Damaged Proteins

Oxidative reactions generate free radical damages to various molecules including proteins. This is based on the absorbability of the protease into the circulatory system, their hydrolytic activity and ability to remove proteinaceous debris in blood and extracellular fluid, and their susceptibility due to their unfolding and other conformational modifications from their native state.

Protease fights heavy metals and oral fungal Heavy metals, such as lead (Pb) and mercury (Hg), exert their poisoning effect by binding to ionizable or sulfhydryl groups of proteins, including vital enzymes. Once they bind to an essential functional protein, such as an enzyme, they denature and/or inhibit it. It should be noted that protease when taken on an empty stomach is readily taken up into the mucosa cells of the intestine and passed into the blood circulation. Clinical observations (manuscript in preparation) have noted that upon high intake of oral protease, heavy metal concentrations have been significantly decreased in the blood.

Amylase - Amylase is an enzyme that hydrolyzes starch to disaccharide maltose and dextrins.Amylase specifically hydrolyzes the alpha-glucosidic linkages in starch and similar carbohydrates. Amylase is produced by the salivary glands, the pancreas, and also by some microorganisms. Aspergillus oryzae and niger have been used in the production of commercial amylases for food supplementation.

Lipase - is an enzyme that hydrolyzes the ester bonds in mono, di, and triglycerides to form fatty acids and glycerol. This fungus produces a very potent lipase that is used in food supplementation. Lipase in food digestion is very important to ensure breakdown of fats, and adequate supply of fat soluble vitamins. It should be noted that all cell membranes and other structures are made up of lipids: thus, an adequate supply of essential fatty acids in the diet are important to ensure viable cells.

Cellulase - Cellulase enzymes digest cellulose fiber and breaks it down to beta-glucose (blood sugar). The wall of the Candida yeast cell is composed largely of chitin a cellulose like fiber, and it is vulnerable to digestion by Cellulase enzymes.

Glucoamylase - removes the D-glucose residues by hydrolyzing the alpha-glucosodic bonds. A particular isoform of glucoamylase in Aspergillus niger has been shown to hydrolyze the alpha-glucosidic bonds of the branching chains found in amylopectin.

Invertase - The proper term for sucrose is a disaccharide. Sucrose consists of a glucose and fructose molecule joined together. Invertase splits the bond between the two sugars by hydrolysis to make them available to the body as a nutrient for energy production.

Catalase - Catalase is a common enzyme found in nearly all living organisms which are exposed to oxygen. The function of the enzyme catalase is to break down the chemical hydrogen peroxide inside living cells. Because it is toxic, or poisonous, hydrogen peroxide would soon kill the cell if it were not removed or broken down immediately.

AGS a-Galactosidase - is an enzyme derived from the fungus Aspergillus niger. It hydrolyzes the non-reducing galactocide residues from poly and oligosaccharides in an exo-fashion. These poly-saccharides (primarily raffinose, stacchiose, and melibiosc) are typically found in legumes and are not digestible in the small intestine. If these sugars are not absorbed, they pass into the large intestine. In the large intestine, these sugars are fermented by native microbial flora and produce gas resulting in bloating, pain and general discomfort.

Beta-Glucanase - Beta Glucanase is a very important enzyme because the human body cannot produce it on its own. Beta Glucanase helps in the breakdown of plant walls (cellulose), and increases the overall efficiency of binding excess cholesterol and toxins in the intestines for removal. Beta Glucanase may be beneficial for food and environmental allergies, drug withdrawal, cell detox, colon cleaning and pain syndromes, Candida(yeast infections), gas, bloating, acute food allergies, facial pain or paralysis. Beta-glucanase is particularly effective in breaking down glucan, a type of carbohydrate that is found in wheat and barley which is very beneficial for people who are unable to digest grains.

Pactinase - it breaks down pectin,a non-cellulose polysaccharide commonly found in fruits and vegetables.

Xylanase - Hydrolyzes plant polysaccharides (long-chain carbohydrates), particularly non-starch polysaccharides (NSP's). Soluble arabinoxylans can increase the viscosity, or gel-formation, of the intestinal contents therefore impairing nutrient uptake. Insoluble arabinoxylans within plant cell walls contain nutrients such as starch and protein. This allows valuable nutrients to by-pass digestion if not not broken down.

Phytase - is an enzyme that can break down the undigestible phytic acid (phytate) part found in grains and oil seeds and thus release digestible phosphorus, calcium and other nutrients. Humans do not produce this enzyme naturally.

Hemicellulase -is a group of enzymes that hydrolyzes the complex polysaccharides known as hemicellulose. Hemicellulose is highly viscous (sticky) compounds that bind digestive enzymes and decrease the rate of nutrient assimilation. Hemicellulase increases protein absorption from various grains.

Lactase - is essential for digestive hydrolysis of lactose in milk.

Bromelain - Bromelain is a mixture of enzymes found naturally in the juice and stems of pineapples. Called a proteolytic enzyme, bromelain is believed to help with the digestion of protein. There is some evidence that bromelain supplements may reduce swelling, bruising, inflammation and pain after surgery and injury. In Germany, bromelain has been approved for these uses by the Commission E since 1993.

Papain - The enzyme papain is extracted when the papaya is still unripe, and can be put into capsule or chewable form as a digestive aid.