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Digestzyme-V

  • Supports Healthy Digestion and Maximizes Nutrient Absorption
  • Targeted Enzyme Support for Food Sensitivities
  • Designed to Enhance the Benefits of a Plant-Rich Diet
  • Stimulates the Release and Production of Natural Digestive
    Enzymes in the Pancreas
  • Supports Gastric Acid Balance and Digestive Function

Description

Digestzyme-V is a comprehensive vegetarian blend of acid-resistant, plant-based enzymes designed to help maximize the digestion and absorption of nutrients from food. Each capsule includes lipase, amylase, lactase, CereCalase® and protease to aid in the digestion of protein, fat, starches, fiber and other difficult to digest foods known to cause food sensitivities. CereCalase®, a special blend of hemicellulase, beta-glucanase and phytase, is specially formulated to digest the cell walls of plants, providing better nutrition from a plant-based diet. Digestzyme-V also includes Gentian root, a traditional bitter herb, and artichoke, a natural choleretic, added to stimulate the body’s natural production of enzymes and bile.

Enzyme Breaks down
Amylase ………………………………………………………………………………………….. Starches such as potatoes, rice and bread
Protease 3.0, 4.5 and 6.0, Neutral Protease …………………… Proteins, such as meats and eggs
Peptidase …………………………………………………………………………………… Proteins, such as meats and eggs
Lactase ………………………………………………………………………………………….. Lactose (milk sugar)
Glucoamylase ……………………………………………………………………………. Starches such as potatoes, rice and bread
CereCalase …………………………………………………………………………………… Vegetables/plant cell walls
Alpha-Galactosidase ……………………………………………………………… Oligosaccharides/ranose in legumes and cruciferous vegetables
Pectinase ………………………………………………………………………………………….. Pectin, a ber found in fruits and vegetables
Cellulase ………………………………………………………………………………………….. Cellulose, a ber found in fruits and vegetables
Xylanase ………………………………………………………………………………………….. Hemicellulose, a ber found in plant cell walls
Acid Maltase …………………………………………………………………………………… Glycogen, the storage form of glucose
Bromelain …………………………………………………………………………………… Proteins, such as meats and eg

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