Tag: Enzyme

While the body produces thousands of enzymes to catalyze chemical reactions, some are also manufactured and sold commercially for nutritional and therapeutic purposes. Understanding this dual nature helps clarify the question: is an enzyme a supplement? The short answer is that while enzymes are biological catalysts, they can also be formulated into and sold as dietary supplements.

According to a study cited by the National Institutes of Health, the enzyme bromelain found in pineapple is absorbed efficiently by the body and helps break down proteins. This critical digestive enzyme is why the question of whether to eat pineapple before or after protein is so common for those looking to optimize their nutrition.

According to scientific studies, the body's natural catalase production declines with age, increasing susceptibility to cellular damage from free radicals. Fortunately, many delicious plant-based foods are high in catalase, a crucial antioxidant enzyme that breaks down hydrogen peroxide into harmless water and oxygen. Incorporating these foods into your diet can help supplement your body's antioxidant defenses.

According to the Food and Drug Administration (FDA), papain is a potentially harmful substance when applied topically and has been the subject of an enforcement action due to the risk of severe allergic reactions, highlighting a significant difference from the whole fruit. The answer to "Are papain and papaya the same?" is a definitive no, as one is a tropical fruit and the other is a potent enzyme derived from it. Understanding this distinction is crucial for proper usage and to avoid potential risks associated with the concentrated enzyme.

Phenylalanine hydroxylase (PAH) is an enzyme produced by the human body, not a substance found in the foods we eat. This common misconception often arises when people hear about the genetic disorder phenylketonuria (PKU), which is caused by a deficiency of this enzyme. The crucial difference is that while the enzyme works internally, its substrate—phenylalanine—is found in many protein-rich foods.

It is a fact that the enzyme known as papase is derived from the latex of the raw papaya fruit, *Carica papaya*. While the term "papase" is less common today, its alternative name, papain, is widely recognized in the food and supplement industries for its potent protein-digesting properties.

Over 12,000 years ago, following the agricultural revolution, humans evolved to produce more salivary amylase to digest starch-rich diets more efficiently. Contrary to common misconceptions, salivary amylase is not a carbohydrate or a lipid; it is an enzyme, and all enzymes are proteins. This protein plays a crucial role in initiating carbohydrate digestion directly in the mouth.

Over two-thirds of the world's population experiences some degree of lactose malabsorption. This condition highlights the critical role of lactase, the enzyme responsible for the breakdown of lactose into glucose and galactose, a fundamental step in dairy digestion.

Globally, experts estimate that about 68% of the world's population has some form of lactose malabsorption. This reduced ability to digest milk sugar is directly related to the crucial enzyme that breaks lactose into glucose and galactose.

The disaccharide maltose is composed of two glucose units joined by an alpha-1,4 glycosidic bond. During digestion, this carbohydrate must be broken down into simpler, absorbable units to be utilized by the body for energy. This process is a fundamental step in how our bodies access energy from starches found in many foods.