Digestive Enzyme Pro Blend
Enzymes were part of traditional diets long before they had names. Fermented foods, papaya, and pineapple appeared in tropical cuisines precisely because they made heavy meals feel lighter. In many households, ginger and cultured dairy complemented big dishes to support comfortable digestion.
Digestive Enzyme Pro Blend reflects that culinary wisdom. It combines proteases, lipase, lactase, and alpha‑galactosidase with bromelain and papain from pineapple and papaya. A supporting touch of probiotic cultures helps balance the gut environment. The goal is simple: help break meals down into their smallest parts so nutrients are accessible and meals sit well, day after day.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Purchase Digestive Enzyme Pro HERE
DETAILED INGREDIENT LIST
MAKZYME-PRO™
Introduction & History:
Makzyme-Pro™ is a proprietary digestive enzyme complex designed to enhance the breakdown and absorption of nutrients from food. It is developed to support optimal gastrointestinal function by combining enzymes with beneficial probiotic strains.
Molecular Function & Mechanism:
The enzymes in Makzyme-Pro™ help hydrolyze proteins, fats, and carbohydrates into smaller molecules that can be absorbed more efficiently. The included probiotics, such as Lactobacillus strains, contribute to gut balance by supporting a healthy microbiome and reinforcing intestinal barrier function. Together, this dual action improves digestion, nutrient utilization, and overall gastrointestinal comfort.
Modern Use & Theory:
Makzyme-Pro™ is used in dietary supplements to reduce digestive discomfort, enhance nutrient absorption, and promote a balanced gut environment.
ENZYME BLEND (FUNGAL PROTEASE FROM ASPERGILLUS ORYZAE, LACTOBACILLUS ACIDOPHILUS, LACTOBACILLUS CASEI, LACTOBACILLUS PLANTARUM)
Introduction & History:
Fungal protease from Aspergillus oryzae and probiotic strains of Lactobacillus species have long been employed in fermentation and traditional food preparation processes. These natural agents have been recognized for centuries for their roles in digestion and health.
Molecular Function & Mechanism:
Fungal protease breaks proteins into peptides and amino acids, improving protein digestibility. Lactobacillus acidophilus, casei, and plantarum are beneficial bacteria that colonize the gut, contributing to microbial balance, supporting immunity, and assisting with nutrient metabolism. The synergy of enzymes and probiotics creates a comprehensive digestive aid.
Modern Use & Theory:
This blend is included to support protein digestion, intestinal health, and probiotic balance, reducing bloating, gas, and other discomforts from incomplete digestion.
BROMELAIN
Introduction & History:
Bromelain is a proteolytic enzyme complex extracted from the stem and fruit of pineapple (Ananas comosus). It has been used traditionally in South America for digestive support and wound healing.
Molecular Function & Mechanism:
Bromelain hydrolyzes proteins into smaller peptides and amino acids, enhancing their digestibility and absorption. It also exerts systemic effects when absorbed, including modulation of inflammatory pathways and support for tissue recovery.
Modern Use & Theory:
Bromelain is used to improve protein digestion, support joint comfort, and assist in recovery from exercise-related inflammation.
PAPAIN
Introduction & History:
Papain is a proteolytic enzyme obtained from the latex of papaya fruit (Carica papaya). Traditionally, papaya has been valued for its digestive benefits.
Molecular Function & Mechanism:
Papain breaks down proteins into smaller peptides and amino acids, functioning efficiently across a broad pH range in the digestive tract. Its activity helps reduce the digestive burden of protein-rich foods.
Modern Use & Theory:
Papain is commonly used to support protein digestion, reduce bloating, and enhance nutrient assimilation.
FUNGAL LIPASE
Introduction & History:
Lipase enzymes have been used for centuries in fermentation and food preparation to break down fats. Fungal-derived lipases are sustainable and effective sources for digestive supplementation.
Molecular Function & Mechanism:
Lipase catalyzes the hydrolysis of dietary triglycerides into free fatty acids and glycerol, enabling absorption of fats in the small intestine. Adequate lipase activity supports the utilization of fat-soluble vitamins such as A, D, E, and K.
Modern Use & Theory:
Fungal lipase is included to support healthy fat digestion and nutrient absorption, particularly in individuals with insufficient pancreatic enzyme output.
FUNGAL LACTASE
Introduction & History:
Lactase is an enzyme that digests lactose, the sugar found in milk. Fungal lactase is a supplemental form widely used to help individuals with lactose intolerance.
Molecular Function & Mechanism:
Lactase hydrolyzes lactose into glucose and galactose, which are easily absorbed by the intestine. In those deficient in lactase, undigested lactose ferments in the colon, causing gas, bloating, and discomfort. Supplemental lactase helps prevent these issues.
Modern Use & Theory:
Fungal lactase is used to support dairy digestion, reduce lactose intolerance symptoms, and improve comfort after consuming milk products.
ALPHA GALACTOSIDASE
Introduction & History:
Alpha galactosidase is a carbohydrate-digesting enzyme originally discovered in microorganisms and later adapted for dietary supplementation. It is most commonly associated with helping to break down complex carbohydrates from legumes and cruciferous vegetables.
Molecular Function & Mechanism:
This enzyme hydrolyzes alpha-galactosidic bonds in complex sugars such as raffinose and stachyose, which are otherwise poorly digested and fermented by gut bacteria, producing gas.
Modern Use & Theory:
Alpha galactosidase is included to reduce digestive discomfort, bloating, and flatulence associated with beans and certain vegetables, supporting a smoother digestive process.
HYPROMELLOSE (VEGETABLE CAPSULE)
Introduction & History:
Hypromellose, or hydroxypropyl methylcellulose (HPMC), is a cellulose-derived material used as a vegetarian alternative to gelatin capsules.
Molecular Function & Mechanism:
It forms stable, plant-based capsules that safely contain active ingredients. Hypromellose is inert, non-reactive, and dissolves quickly in the digestive tract to release contents.
Modern Use & Theory:
Widely used in supplements to provide vegetarian-friendly capsules that deliver active ingredients effectively.
VEGETABLE MAGNESIUM STEARATE
Introduction & History:
Magnesium stearate is a compound of magnesium and stearic acid, commonly used in supplement manufacturing.
Molecular Function & Mechanism:
It functions as a flow agent, preventing powders from sticking to machinery and ensuring uniform capsule filling. It is safe, inert, and present in very small amounts.
Modern Use & Theory:
Included for technical purposes during production, ensuring consistency and quality in supplement capsules.
SILICON DIOXIDE
Introduction & History:
Silicon dioxide, also known as silica, is a naturally occurring compound found in sand and quartz. It is widely used in the food and supplement industry.
Molecular Function & Mechanism:
In supplements, silicon dioxide acts as an anticaking agent, preventing clumping of powders and maintaining free flow during encapsulation. It is physiologically inert and passes safely through the digestive system.
Modern Use & Theory:
Used for technical stability in supplements, ensuring smooth manufacturing and consistent dosing without affecting nutrient function.