|  | Alternative Medicine | Naturopathy

Sources of Plant Enzymes

Plant enzymes are derived from plant material or microbe sources, including various protease, lipase, carbohydrase and cellulase. These organic enzymes consist of proteins and amino acids and their function is to convert minerals into absorbable food. Plant enzymes control germination, disease resistance, plant growth and cell-wall modification.

  1. Chymopapain

    • An enzyme that is most abundant in the unripe latex of the papaya, a tree which has either male or female properties. Chymopapain is more abundant in female trees, with older fruit also producing more of the enzyme.

    Papain

    • This widely studied enzyme that digests carbohydrated, fats and protein is found in the papaya. Due to its diverse uses, including being used in the treatment of ulcers and as a solution to clean soft contact lenses, papain has, since its discovery, become a widely used enzyme. Papain is also found in the root of the papaya and used from this source, to induce abortions in rural India.

    Bromelain

    • This sulphur-rich enzyme which breaks down protein molecules is found in pineapples, where it is most abundant in the stem.

    Amylase

    • Part of a group of enzymes that breakdown starch by converting carbohydrates into glucose. Amylase is found mainly in the green part of plants, such as the leaves of garden beets.

    Lipase

    • This enzyme is abundant in the germinating seeds of numerous plant types, including flaxseed, hemp and soybean.

    Protease

    • Found in fruits such as figs, pineapples, cantaloupes and various melons, where it functions as a defense mechanism to protect the host plant from bacteria and fungi.

    Cellulase

    • Cellulase is found in oranges, peaches and tomatoes. They comprise a group of enzymes that assist fruits to become soft as the ripening process continues, by breaking down the cell walls.

    Sucrase

    • The most well-known sources of sucrase are sugarcane and sugar beets. Sucrase is obtained from sugarcane by crushing the plant, after which the liquid is treated with lime to remove impurities. During boiling, the surface scum is skimmed off and the sediment removed from the bottom of the containers. As the sucrose is cooled, the liquid crystallizes to produce sugar.

    Maltase

    • This enzyme which makes up the fundamental structural of glycogen and starch occurs in many higher plants and in both the germinated and ungerminated seeds of cereals. Maltase is also found in quantities in potatoes, dahlias and mangolds.

Naturopathy - Related Articles