Innovite Digestive Enzymes 90 Capsules
Innovite Digestive Enzymes 90 Capsules
Innovite Digestive Enzymes 90 Capsules
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Innovite Digestive Enzymes 90 Capsules

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Digestive Enzymes is a full-spectrum, synergistic enzyme blend that enhances and normalizes digestion. It helps to break down protein, carbohydrate, fat, fiber and dairy molecules while helping in the absorption of nutrients. Provides optimal support in healthy digestion. Excellent adjunct to your probiotic supplementation. Digestive enzymes are secreted along the gastrointestinal tract and break down foods, enabling the nutrients to be absorbed into the bloodstream for use in various bodily functions. Enzymes are extremely sensitive to heat and are easily destroyed by cooking in temperatures above 47C (117F). Age and various digestive system problems can reduce the production of digestive enzymes and impair the digestive system’s ability to adequately digest food. Innovite Health Digestive Enzymes supports healthy digestion and stomach comfort.

Product Overview

Xylanase   
Fiber-breaking enzyme capable of hydrolyzing the nondigestible carbohydrates that comprise fiber. The human body does not produce enzymes to break down fiber. Food grade xylanase enzyme is obtained by the controlled fermentation of Trichoderma longibrachiatum. This enzyme catalyzes the hydrolysis of 1,4 a-D-xylosidic linkages in xylans to produce D-xylose.
1,3-beta-D-xylan xylanohydrolase
10.0 milligrams

Cellulase  
Fiber-breaking enzyme capable of hydrolyzing the nondigestible carbohydrates that comprise fiber. The human body does not produce enzymes to break down fiber.    Food grade cellulase enzyme   is  obtained by the controlled fermentation of Trichoderma longibrachiatum. It hydrolyzes the beta-D-1,4- glucosidic bonds of cellulose, its oligomers and derivatives. This enzyme is a complex composed of three distinct enzymes to convert cellulose to glucose. One component serves to weaken the structure of native cellulose by weakening the hydrogen bonds. A second component consists of exo and endo-beta- 1,4- glucanases. The exo-glucanase removes single glucose units from the non-reducing end of the cellulose chain, while the endo-glucanase hydrolyzes the interior glucosidic bonds of cellulose to liberate oligomers of lower molecular weight. A third component consists of the betaglucosidases, including cellobiase, which are active on the dimers and oligomers of cellulose.
Cellulase (4-(1,3:1,4)-beta-D-Glucan 4-glucanohydrolase)
18.0 milligrams

Amylase
Digests starch-breaking (carbohydrates) enzymes break both a-1,4 and a-1,6 bonds to more fully digest the various types of dietary starches. Food grade amylase enzyme  is obtained by controlled fermentation of Aspergillus oryzae. This enzyme will randomly hydrolyze the interior alpha-1,4- glucosidic bonds of starch. This enzyme has a dextrinizing action that reduces the viscosity of gelatinous starch, amylose and amylopectin solutions yielding soluble dextrins. Its saccharifying action liberates glucose and maltose.
Alpha-amylase (4-alpha-D-Glucan glucanohydrolase)
63.0 milligrams

Diastase   
Converts complex sugars from grains into glucose. Starch-breaking enzymes, such as diastase work together to break both a-1,4 and a-1,6 bonds to more fully digest the various types of dietary starches.Our food grade diastase s is obtained by the controlled fermentation of Aspergillus oryzae. This enzyme will randomly hydrolyze the interior alpha-1,4-glucosidic bonds of starch. This enzyme has a dextrinizing action that reduces the viscosity of gelatinous starch, amylose and amylopectin solutions yielding soluble dextrins. Its saccharifying action liberates glucose and maltose.    Malt diastase    10.0 milligrams
Papain    Food grade papain is mixture of proteolytic enzymes isolated from the fruit of the tropical plant, Carica papaya. Papain contains a wide array of proteolytic enzymes, incorporating a broad range of substrate specificity and optimum environments. Because of this attribute, papain easily and efficiently hydrolyzes most soluble protein, yielding peptides and amino acids.
Papain
12.5 milligrams

Bromelain 
The proteolytic fraction from the pineapple has a long history of use for immune support. Food grade bromelain enzyme is a mixture of enzymes isolated from both the ripe and unripe fruit as well as the stem of the pineapple plant, Ananas comosus. Bromelain contains several proteolytic enzymes that differ in their specificity and optimum environments. Bromelain breaks down proteins to form peptides and amino acids with preferential cleavage of peptide bonds where the carbonyl group is from either a basic amino acid or an aromatic amino acid.
Stem bromelain
50.0 milligrams

Lipase  
The fat-splitting enzyme in pancreatic juice; it hydrolyzes triacylglycerol to produce a diacylglycerol and a fatty acid anion; a deficiency of the hepatic enzyme results in hypercholesterolemia and hypertriglyceridemia. (If you have IBS, cystic fibrosis , celiac disease, no gallbladder or gallbladder  dysfunction and/or obesity, you may benefit from higher levels of lipase. Also, fluorinated water may decrease lipase and protease production).
Triacylglycerol lipase
31.25 milligrams

Invertase   
"Sugar-breaking enzymes such as invertase break down disaccharides, trisaccharides and oligosaccharides that may cause gastric discomfort or dietary intolerances for some individuals.
Food grade invertase enzyme s is obtained by the controlled fermentation of Saccharomyces cerevisiae and is characterized by its ability to catalyze the inversion of sucrose solution. This enzyme catalyzes the hydrolysis of sucrose into its component parts D-fructose and D-glucose."
Invertase (beta-Fructofuranosidase)
2.0 milligrams

Lactase 
Lactase breaks down lactose, the sugar found in milk and dairy products. As humans age, lactase secretion decreases and the consumption of dairy products becomes a discomfort for many. Supplemental lactase works alongside any lactase the body produces to gain the benefits of dairy consumption without the gastric distress associated with lactose intolerance. Food grade lactase enzyme  is obtained by the controlled fermentation of Aspergillus oryzae and is characterized by its ability to hydrolyze lactose over a wide range of temperatures and pH. This lactase catalyzes the hydrolysis of the lactose beta-D- galactoside linkage liberating one mole of D-glucose and one mole of D-galactose.    Lactase (beta-D-galactoside galactohydrolase    5.75 milligrams
Bacterial Protease    Proteases include both endo-peptidases and exo-peptidases. Endo-peptidases break the internal bonds of a protein and produce shorter peptide fragments. Exo-peptidases break the terminal bonds and release free amino acids. These proteases work synergistically with endogenous enzymes to help digest the proteins found in meats, eggs, cheese, legumes, nuts and other foods. Food grade neutral bacterial protease enzyme  ts is obtained by the controlled fermentation of Bacillus subtilus. Neutral bacterial protease is an endopetidase that hydrolyzes the interior bonds of proteins. This protease easily and efficiently hydrolyzes most soluble proteins.
Bacterial Protease
5.0 milligrams

Fungal protease  
Digest protein. Fungal pancreatin is a subset of fungal protease. It specifically refers to a mix of vegetarian sourced enzymes that mimics the enzymes produced by your pancreas. It is primarily a combination of trypsin, amylase, and lipase.Proteases are one of the largest groups of hydrolytic enzymes having 60% share in world enzyme market. Currently a large proportion of commercially available proteases is of bacterial origin and they require cost-intensive methodologies to obtain a microbe-free enzyme preparation. Fungal proteases offer an advantage where the mycelium can be easily removed by filtration.
Fungal protease
55.0 milligrams