Post-meal fatigue happens when indigestion creates low energy levels throughout the day. Digestive enzymes can help clear brain fog by breaking down meals into smaller components which the body can use to convert into energy
A lack of nutrients from indigestion can cause skin issues. By optimizing digestion and speeding up lipid metabolism, digestive enzymes can help you achieve clear and radiant skin
Undigested food that moves through the GI tract may cause problems. Digestive enzymes can help support the early breakdown of nutrients and support the cells that line the tract
Anti-bloat digestive enzymes break down food more efficiently to help with post meal bloating and uncomfortable gas production
Early breakdown of food and optimized digestion help with pain and constipation
Efficient breakdown of food optimizes nutrient absorption to help you get the most out of your meals
Extracted from the raw fruit of the papaya plant. Papain breaks down tough meat fibers and hard to digest protein. It has been used for thousands of years as a digestive aid in its native South America.
Found in pineapples which help break down proteins and help digest food. It is also used to combat diarrhea and is thought to counteract some of the effects of intestinal pathogens such as Escherichia coli.
Enzymes that act on starch in food. They are required to digest carbohydrates (polysaccharides) into smaller units (disaccharides), and then, eventually converting them into even smaller units (monosaccharide), such as glucose which can aid in absorption.
Enzymes whose function is to break down proteins. Proteins that you eat are not absorbable until they are first broken down by proteases into their basic building blocks which are called amino acids.
Enzymes that break down cellulose, an indigestible component of the cell walls of fruits and vegetables. By breaking down the cell wall with cellulase, the nutrients from plant-based foods are made more available for absorption.
Enzymes that help to break down lactose (a primary sugar found in milk). It works by breaking lactose into two simpler sugars (galactose and glucose). Many people, either by genetics or by advancing age, are deficient in the ability to produce lactase.