Enzymes for Health

by gloria scholbe
June 2001

Enzymes are protein molecules that speed up some chemical reactions and begin others. Without enzyme catalysts, the biochemical actions required for each body function would not occur fast enough and the body would cease to live. Each enzyme is specific to one biochemical task, which means hundreds of thousands of enzymes exist. Enzymes fall into three major categories: metabolic, digestive, and food enzymes.

Metabolic enzymes are those produced by the body to assist it in performing the functions needed to survive. All electrical and chemical signals and changes are affected in some way by the body’s enzymes. Every movement, action, secretion, heartbeat, breath, and thought is the result of enzyme activity.

The body also produces digestive enzymes, specific to food digestion and nutrient assimilation. The pancreas alone secretes more than 22 of these digestive enzymes. Even more are secreted by the mouth, small intestine, and stomach. The suffix *ase* is an indication that the word refers to an enzyme responsible for breaking down the structure of a molecule into a form that is usable by the body. For example:

· Protease breaks down protein into amino acids or into smaller protein molecules by breaking the peptide bond joining them.

· Lipase breaks down lipids (fat) into glycerol and fatty acids

· Amylase breaks down starch/carbohydrates into simple sugars

· Lactase breaks down lactose (milk sugar) into the simple sugars glucose and galactose

· Cellulase breaks down cellulose fiber (the cell walls of plants). Cellulase is not produced by the body and must be supplied by food sources or supplements.

However, if the pancreas malfunctions, it does not produce the enzymes necessary for metabolism. Some physicians believe that pancreatic insufficiency is at the root of many degenerative diseases, including cancer.

Food allergies are sometimes a result of insufficient proteases being secreted by the pancreas to break large molecules into smaller ones. Food molecules must be large in order to elicit an allergic response. Sometimes the simple administration of pancreatic enzymes is enough to prevent food allergies. When the pancreas does not produce sufficient enzymes to keep the body functioning properly, then supplemental enzymes from plant sources can be administered.

Food enzymes can be obtained from both plant and animal sources as supplements or by consuming foods raw. They cannot be synthesized. Animal enzymes are recovered from glands such as the pancreas. Foods containing fat also contain the enzyme lipase, which breaks it down.

Plant enzymes are those found in raw plants. They perform some of the same functions as those secreted by the body’s organs, but they accomplish this in the mouth, stomach, and small intestine, whereas enzymes produced by the pancreas work mainly in the duodenum. Each enzyme works within its own pH range. Outside of that range, the enzyme is deactivated. It becomes reactivated if it enters its pH range again.

Bromelain from pineapple and papain from papaya are both proteases. They break down protein molecules into amino acids. Bromelain has additional use as an anti-inflammatory, and helps to reduce clot formation in the arteries. Some species of an aspergillus fungus produce amylase, lipase, and cellulase. These aspergillus species are cultured to produce the required enzymes.

Vitamins are considered co-enzymes. In other words, they work in conjunction with enzymes helping metabolic and biochemical reactions to take place. Vitamins and enzymes work together to help convert the macronutrients in food (protein, carbohydrates, fat) into forms useful for metabolism. In fact, most enzymes are composed of a protein and an essential mineral or vitamin. Without the presence of the co-nutrient, the enzyme cannot perform properly.

Zinc is necessary for the enzyme that activates vitamin A's function in vision. Another enzyme, proline hydroxylase, is involved in collagen synthesis. It requires vitamin C to perform its function of healing wounds and prevention of easy bruising and bleeding. There may be sufficient proline hydroxylase secreted by the pancreas, but without vitamin C, it can't function.

As the body becomes older, some organs do not operate as optimally as they should. When this happens, the organs, which produce digestive enzymes, may not create them in sufficient amounts. This is when food allergies, malabsorption, digestive disorders, and malnutrition caused by incomplete digestion often occur

Enzymes are extremely sensitive to heat. Temperatures above 118 degrees Fahrenheit destroy enzymes. Therefore, if enzymes are to be obtained from food, the food must not be subjected to temperatures 118 degrees or over. The best way to obtain food enzymes is by consuming raw foods. Another way is by taking supplemental digestive enzymes.

Many digestive enzyme supplements are often enteric-coated, which means they are protected from stomach acids and are not released into the digestive tract until they arrive in the intestines. However, Michael Murray, ND, says: “Numerous studies have shown that non-enteric coated enzyme preparations actually outperform enteric-coated products if they are taken before a meal (for digestive purposes) or after a meal (for anti-inflammatory effects).” This statement further reinforces the idea that although enzymes are indeed proteins, the digestive process does not destroy them. They are simply inactivated when not in the pH range required to perform their function.

References

Balch, James and Phyllis Prescription for Nutritional Healing
Haas, Elson Staying Healthy With Nutrition
Lee, Lita Ph.D The Enzyme Cure
Murry, Michael ND Encyclopedia of Natural Medicine