Three different types of Lipase to maximize the absorption of healthy fats and oils
Phytase to boost mineral bioavailability and absorption
Protease to assist in the proper digestion of protein
Amylase to break down starchy foods
Lactase to help digest milk sugar
Dipeptidyl peptidase IV (DPP-IV) activity supports optimal cleaving of casein and gluten and their exorphin peptides (casomorphin and gluteomorphin
Assists protein breakdown but avoids excessive amounts of proteases that may irritate or inflame GI tissues
Glucoamylase helps to break down starch that occurs naturally in most vegetables
Invertase is a carbohydrate-digesting enzyme that splits sucrose (common table sugar) into its component parts, glucose and fructose
Maltase breaks down the disaccharide maltose in to two glucose molecules, which are easily oxidized by the body for energy.
Alpha-Galactosidase helps break down the polysaccharides and oligosaccharides found in foods that are typically more-challenging to digest such as peanuts, beans, lentils and cruciferous vegetables, such as cauliflower, cabbage, broccoli and Brussels sprouts.
Beta-Glucanase represents a group of carbohydrate enzymes which break down glycosidic bonds within beta-glucan.
Free of all maltodextrin (wheat, rice or corn derived) commonly used as a base in enzyme raw materials
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