Discovered in the early 1970’s, this proteolytic enzyme was isolated from the Serratia species of bacteria located in the intestines of silkworms. Serrapeptase, also called serratiopeptidase, is a superior enzyme that provides strong, healthful properties. Today, serrapeptase is used all over Europe and Asia in clinical settings. It can break down non-living tissue in the body. (more…)
The hemicellulase enzyme breaks down hemicellulose, which is a type of cellulose and a key component of the cell wall in all plants. Different forms of plant hemicellulose include glucans, galactans, xylans, mannans and pentosans. Common fiber-rich breakfast cereals, for example, have a large amount of hemicelluloses (2 to 12%). Hemicellulase is needed to break down these fiber-rich components, and because it is not produced naturally in the human body, we rely on microorganisms that live in the human digestive tract to produce it for us. (more…)
There are plenty of good reasons to make sure your body gets enough vitamin D. Most people associate it with calcium absorption for maintaining strong bones and healthy, better-looking hair. Others think of it as a way to protect their cardiovascular health and prevent neurodegenerative disease, such as Parkinson’s and Alzheimer’s. (more…)
Even though it’s an easy way to help reduce the spread of infectious diseases, like influenza and the common cold, some of us probably wash our hands less often than we should. Toxic alcohol-based sanitizing foams and wipes that can be used quickly and without water have made it easy to keep our hands clean yet some people wait until after they use the bathroom or become visibly soiled before cleaning up. (more…)
Amylase is one of the primary starch-digesting enzymes secreted in the body. This enzyme is somewhat unusual in that it is produced not only by the pancreas but also in the mouth as a component of saliva. In the oral cavity, as food is chewed and mixes with saliva, amylase begins the enzymatic digestion of dietary starch and glycogen (carbohydrates) into smaller molecules and ultimately glucose and maltose. (more…)
