List of Enzymes in Sprouting Seeds

Enzymes are involved in nearly all bodily functions. Although most are produced in the body, many are often obtained from food. Cooking and processing food, however, often destroys enzymes. According to Ann Wigmore, sprouting proponent and co-founder of the Hippocrates Health Institute, seed sprouts are a rich source of enzymes. Although most sprouts contain the same basic enzymes, the levels of enzymes in each type of sprout varies with protein and starch levels. For example, a lentil sprout is high in protein content and, therefore, it is high in protease, the enzyme that breaks down protein.

Cellulase

• Cellulase breaks down cellulose. Cellulose is a carbohydrate that is indigestible to humans. It is high in fiber, however, which is necessary for proper functioning of the digestive tract. Most grazing animals and some insects produce this enzyme. Humans do not create cellulase--it must be obtained from an outside source. Cellulase is helpful for the human digestive tract because it helps to break down the cell wall of all plant cells that are eaten, allowing access to more nutrients.

Amylase

• Amylase is necessary to break down starches in the digestive system. The starches are reduced to sugars that provide the body with necessary cellular energy. Sprouted garbanzo beans are high in starch and also have high amounts of cellulase. Amylase has a function in medical testing for pancreatic health. According to the University of Maryland Medical Center, a diseased pancreas releases amylase inappropriately. Blood and urine samples are used to test for amylase levels and to determine the health of the pancreas.

Protease

• Protease breaks down proteins. Whole proteins are too large to be absorbed by cell membranes. Protease helps to break the peptide bonds in protein so that the smaller pieces can be absorbed and utilized throughout the body. Enzymes, like protease, that breakdown proteins are known as proteolytic enzymes. According to the Sloan-Kettering Cancer Center, these enzymes are being researched for their effect on viral infections, inflammation, cancer, hepatitis C and cholesterol.

Lipase

• Lipase breaks down fats in the intestines. It is especially useful in breaking down triglycerides, which are difficult for the body to absorb unless they are in small pieces. Lipase may also help in the treatment of celiac disease by enhancing absorption of nutrients. Additionally, it may be useful in preventing indigestion and possibly aid in treating cystic fibrosis, disorders of the autoimmune system and food allergies.