Enzymes

Dietary supplementation with enzymes particularly concerns digestive enzymes and antioxidant enzymes.

These biological catalysts traditionally come from plants (e.g., papain, extracted from papaya) and from animals, but microorganisms are the main source of these substances.

Digestive enzymes

Supplementation with enzymes for digestive disorders is a common practice as it can improve gastrointestinal activity in case of difficulties digesting proteins (protease), carbohydrates (amylase) and lipids (lipase).

Lactase is particularly important. It is an enzyme that facilitates the digestion of lactose. Indeed, lactose intolerance is a disorder that affects about 40% of the Italian population.

Another important enzyme is papain, a proteolytic enzyme that performs its action in the gastrointestinal system. Poor protein digestion can cause flatulence, tympanism, halitosis and dyspepsia.

Antioxidant enzymes

Antioxidant enzymes are present in every living cell and are natural components of every food product consumed. They are part of the body’s natural defence system. Maintaining adequate levels of these substances is essential for optimal health and to replenish the body’s antioxidant enzymes that are depleted by ageing.

Unfortunately, these substances are sensitive to heat and do not survive, except a very small part, to cooking methods.

Superoxide dismutase (S.O.D.) stands out among antioxidant enzymes. It is important to limit oxidative stress and the formation of reactive oxygen species (ROS).

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