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Types of Enzymes in Food- Foodchem- Food additives supplier

Enzymes as food additives are proteins that cause change in substances without being changed themselves, according to Medline Plus. All living things contain enzymes to trigger these reactions, including plants and animals. There are more than 2,500 enzymes in food that help with digestion and act as antioxidants.

 

Bromelain
Bromelain is an enzyme found in pineapple. It is a protelytic enzyme, meaning it helps to digest or break down proteins. Bromelain also prevents blood from clotting, according to the Memorial Sloan-Kettering Cancer Center. It is also used as a topical agent for skin debridement of burn wounds and acts as an anti-inflammatory. Bromelain may also help to inhibit the growth of tumor cells, explains Memorial Sloan-Kettering.

 

Papain
Papain is a protein-digesting enzyme found in the papaya. Papain also helps to reduce inflammation, and has been used to help the healing of burn wounds, according to the Worlds Healthiest Foods Website.

 

Superoxide Dismutase
Superoxide dismutase, or SOD, is an antioxidant enzyme found in large quantities in young sprouts. As an antioxidant, it protects cells from toxic substances known as superoxide radicals, according to the Memorial Sloan-Kettering Cancer Center. Free radical damage to cells is associated with aging, according to the Ohio State University.

 

Catalase
Catalase is also an antioxidant enzyme found in high concentrations of young sprouts, according to the Worlds Healthiest Foods website. In cells, catalase converts hydrogen peroxide into water and oxygen, according to the Protein Data Bank.

 

Glutathione Peroxidase
As an antioxidant, the enzyme glutathione peroxidase catalyzes the reduction of hydroxyperoxides.

 

Lipase
Many plants contain the enzyme lipase. Lipase helps to digest fat. Your body uses the enzymes you eat to help with your digestion, according to the Worlds Healthiest Foods website, and it uses its own enzymes (Foodchem) to aid in organ regeneration.

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