Tag: Enzymes in food

From the moment ingredients are harvested, biochemistry sets off a chain reaction of processes that transform raw materials. Understanding what are biochemical reactions in food helps us appreciate the science behind everything from the browning of bread to the transformation of milk into yogurt.

Over 200 different enzymes have been commercialized for industrial and food-related purposes, including lipases. Many people are surprised to learn that beyond industrial uses, you can find lipase enzymes in several everyday foods, including avocados, fermented dairy, and sprouted grains, which can assist in fat digestion. Incorporating these natural sources into your diet may help support digestive health.

Did you know that one molecule of catalase can convert millions of molecules of hydrogen peroxide into water and oxygen per second, making it one of the most efficient enzymes in the body? The presence of catalase in our diets can help support our body's natural antioxidant systems and provide protection from cellular damage. This article explores what foods are high in catalase, from plant-based options to animal sources, so you can make informed dietary choices to enhance your antioxidant intake.

Contrary to a common misconception, the enzyme pepsin is not found naturally in any food that we eat; it is instead produced by specialized cells within the human stomach. This powerful protein-digesting enzyme is a key component of gastric juice and functions exclusively in the highly acidic environment of the stomach.