Digestive enzymes: food absorption

What are these enzymes for?

To allow optimal absorption of food, the digestive system must produce enzymes in sufficient quantity.
This production takes place in the salivary glands, pancreas, stomach and intestine. The role of enzymes is to catalyse the breakdown reactions of substances present in the food bolus. For proteins, the first step takes place in the stomach and then continues in the intestines.

To allow effective digestion, the digestive system must produce different types of enzymes: • Amylase is an enzyme present in saliva and the liver.
Its role is to prepare the digestion of carbohydrates in order to convert them into dextrins and sugars and to synthesise glucose from glycogen. This enzyme is therefore essential for the assimilation of sugars which will allow the production of energy useful to cells and muscular activity. • Lipase, secreted by the pancreas and liver, has the property of hydrolysing fats and transforming them into glycerol and fatty acids.
These substances will be used or stored according to the needs of the body. • Bromelain will serve to hydrolyse proteins useful for the production of amino acids, hormones or other enzymes.
It also blocks the formation of bruises and oedemas and promotes their elimination. Bromelain, derived from the pineapple stem, is used to prevent post-traumatic swelling following accidents, surgical operations, stings and wounds. • Papain stimulates the digestion of proteins in the same way as bromelain. Its activity is maintained both in acidic and alkaline environments and it resists gastric acids better. Its fibrinolytic properties give it a use in cystic conditions such as fibrosis. “Let food be thy medicine” said Hippocrates. Quality food, well digested, is therefore the key to good health.