Enzymes and the Foods They Break Down

Here is a quick guide to the foods our enzymes break down: 

Alpha-galactosidase digests carbohydrates in some vegetables and legumes that contain the sugars raffinose, stachyose, and/or verbascose. Examples are legumes (beans) and raw vegetables including broccoli and cauliflower. Measured in GaLU (Galactosidase Units). 

Amylase breaks down glycogen and complex carbohydrates (polysaccharides) found in starches. Measured in DU (Dextrinizing Units). 

Beta-glucanase breaks down glucans such as in oats and grains. Measured in BGU (Beta-glucanase Units). 

Bromelain breaks down protein. Measured in FCCPU (Food Chemical Codex Plant Units). 

Cellulase breaks down cellulose, one of the main components of the fibrous cell walls of plants (high-fiber vegetables and fruits, pulps). Measured in CU (Cellulase Units). 

Diastase helps with breaking down maltose, which is a common sugar. Maltose results from eating starches. Measured in DP (Diastatic Power).

DPP IV (Dipeptidyl Peptidase “4”) is specific for proline-containing peptides such as gluteomorphin in gluten, casomorphin in casein, and soymorphin in soy. Measured in DPPU (Dipeptidyl Peptidase Units). 

Glucoamylase is a type of amylase that converts starch into glucose, a sugar used for energy. Measured in AGU (Amyloglucosidase Units).

Hemicellulase hydrolyzes gums (pentose polymers) and galactomannans in seeds and beans. Measured in HCU (Hemicellulase Units). 

Invertase breaks down table sugar, known as sucrose, into fructose and glucose. Measured in SU (Sumner Unit).

Lactase breaks down the milk sugar lactose into galactose and glucose. Measured in ALU (Acid LactaseUnits). 

Lipase breaks down fats (triglycerides). Measured in FCCLU (Food Chemical Codex Lipase Units) or FIP (Federation Internationale Pharmaceutique).

Papain breaks down protein. Measured in FCCPU (Food Chemical Codex Plant Units). 

Peptidase breaks down protein. Measured in HUT (Hemoglobin Units of Tyrosine). 

Phytase breaks down phytic acid, a compound found in legumes, especially soy. Measured in PU (Phytase Units). 

Protease breaks down protein. Measured in HUT (Hemoglobin Units of Tyrosine). 

Xylanase degrades xylans, which are complex carbohydrate structures found in plant cell walls. Measured in XU (Xylanase Units). 

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