n.zimes™ PA Plus

THE HISTORY:

Our enzyme story began back in the 1920’s with Dr. Edward Howell, M.D. He realized the damaging effect from cooking and processing of food on human beings. He learned that an enzyme-based product was needed to replace enzymes which aid in food digestion, but which are lost during cooking or processing of food if good health is to be maintained. Through extensive clinical and laboratory research, Dr. Howell developed a way to cultivate and extract certain plant enzymes which had the unique ability to provide activity during all phases of the digestive process. He then added these enzyme-based supplements he created to the diets of his patients. He and other physicians saw the obvious health improvements in these patients. Since then, Dr. Howell continued to research, create, change, and finally produce a digestive enzyme-based formula to meet the growing needs for digestive enzyme supplements.

WHAT IS n.zimes™ PA Plus?

n.zimes™ PA Plus, a proprietary blend unique only to NewLife International, is the result of eight decades of research and expertise in the study and safe handling of enzymes founded by Dr. Howell. This product is specially formulated to provide digestive support throughout a broad range of conditions. It is composed of a comprehensive blend of microbial enzymes. The name n.zimes™ PA Plus denotes that it contains a proprietary blend called n.zimes™ which is a Pancreatin Alternative together with other important broad spectrum enzymes namely Protease 3.0, Protease 6.0, Peptidase, Bromelian, Glucoamylase, Invertase, Alpha-Galactosidase, Malt Diastase, Lactase, Cellulase, Hemicellulase, Phytase, and Pectinase.

WHAT IS SO UNIQUE ABOUT n.zimes™ PA Plus?

n.zimes™ PA Plus carries the following unique features:

It is plant based and thus it is free from any animal related transmitted diseases such as BSE (Mad Cow Disease). It is also suitable for vegetarians.
It is sourced from the highest quality ingredients and is guaranteed free of Genetically Modified Organisms (GMO)
n.zimes™ PA Plus contains microbial enzymes that are active in the pH range of 2.5 to 10.0. This means that unlike supplemented enzymes of animal origin, n.zimes™ PA Plus starts to work on the food in the upper stomach the moment the food is swallowed. Without the supplement of n.zimes™ PA Plus, food sits in the upper part of the stomach for as long as an hour before gastric secretions begin their action.
It contains a proprietary blend called n.zimes ™ PA which is a Pancreatin Alternative.
Pancreatin contains extracts from the pancreas of animals that are composed of protease, amylase, and lipase activities. For a century, doctors have successfully used pancreatic enzymes to treat patients with a wide variety of diseases such as inflammatory conditions, rheumatic disorders, allergies, soft tissue trauma, viral infections, arthritis, multiple sclerosis, cancer, and autoimmune diseases, including AIDS. The pancreatic enzymes are active only in the narrow pH range of 7.5 to 8.5, an alkaline environment found in the small intestine. The advantage of n.zimes™ PA activities over the pancreatic enzymes is that the enzymes in n.zimes™ PA are designed to express activities over a broad range of pH 3.5 to 8.5. They are active in both the acidic environment of the stomach and the alkaline environment of the small intestines, n.zimes ™ PA starts digesting food in the stomach, and continues the process as the food enters the small intestine, ensuring complete digestion of the food.

WHAT ARE THE ENZYMIC ACTIVITIES OF n.zimes™ PA Plus?

Following is a list of the various enzymes, as well as the activities of each:

n.zimes™ PA PLUS:

360mg (¼ teaspoon) of n.zimes™ PA Plus contains n.zimes™ PA with the following activities:

Protease…. 50,000 USP

Amylase…. 50,000 USP

Lipase….. 4,000 USP

which are equivalent to the enzymic activities of 2000 mg of Pancreatin.

Protease : breaks down protein as found in meats, nuts, cheese, etc.

Amylase : breaks down carbohydrates, starches, and sugars that are prevalent in potatoes, fruits, vegetables, snack foods, etc.

Lipase : breaks down fat as found in butter, cheese, vegetable oil, meat, etc.

Proteolytic Enzymes:

Protease 3.0 – active in pH range 2.5 – 5.0

Protease 6.0 – active in pH range 4-10

These proteolytic enzymes breakdown proteins at different optimum pH levels. This enables protein digestion to begin further up in the upper stomach where pH is lower and to continue in the higher pH environment of the small intestine.

Peptidase – hydrolyzes the protein molecules at the terminus of the peptide chain to amino acids.

Bromelain – Bromelain is a food grade mixture of enzymes isolated from pineapples. It was introduced as a therapeutic agent in 1957. Extensive research supports its beneficial effects, amongst which include the reduction of edema and inflammation caused by rheumatoid arthritis, asthma etc. Bromelain contains several proteolytic enzymes which break down proteins. They are valuable as a digestive aid and are effective within the pH range 4.0 – 9.0.

Carbohydrolytic Enzymes:

Glucoamylase – assures the breakdown of maltose into glucose molecules.

Invertase – breaks down sucrose (refined table sugar) into glucose and fructose. The prevalence of processed and highly refined foods in the American diet means that we consume a great amount of this sugar which can contribute to undue digestive stress. It is theorized that unrecognized sucrose intolerance is a contributing factor in many allergies. Supplemental Invertase can increase the assimilation and utilization of this sugar.

Alpha-Galactosidase – is included to hydrolyze a particular family of complex sugars (oligosaccharides) found in some vegetables, and whole grains, as well as in legumes. These particular sugars, raffinose, stachyose, and verbascose, are indigestible because humans do not produce alpha-Galactosidase, which is required to break them down. As a result, the body does not absorb them. Left in the intestine, these sugars are fermented by the normal bacteria that inhabit the lower intestine with the subsequent formation of gas and bloating. Alpha-Galactosidase diminishes intestinal gas production by enhancing the breakdown of these carbohydrates before they reach the lower intestine.

Malt Diastase – augments the breakdown of starch by removing successive maltose units from the non-reducing ends of polysaccharides.

Lactase – digests lactose (milk sugar) into glucose and galactose. Lactase deficiency is the most common and well-known form of carbohydrate intolerance. The low lactase levels in people causes maldigestion of milk and other foods containing lactose. It is estimated that approximately 70% of the world’s population is deficient in intestinal lactase, with more than one-third of the U.S. population presumed to be unable to digest dairy products. Supplemental lactase has been found to decrease the symptoms of lactose intolerance associated with the consumption of dairy foods.

Fiber – Hydrolyzing Enzymes:

The fibrous structure of the cell walls in many fruits, vegetables, and grains poses a particular digestive problem for many people because these various fibers are essentially indigestible. We do not produce the enzymes necessary to digest them and therefore, they pass through the upper digestive tract and proceed to the colon where the colonic bacteria begin a fermentation process. This process can cause bloating, gas, and abdominal distress. Several fiber-hydrolyzing enzymes have been added to this product to facilitate the partial breakdown of these food components.

Cellulase is actually a complex consisting of three distinct enzymes that together convert cellulose (one of the basic components of cell walls) to glucose. Cellulase contributes to the effective breakdown of some of the specific fibrous cell walls present in grains, fruits, and vegetables. In addition, cellulase could be of a benefit to those that suffer from Candida as the wall of the Candida yeast cell is composed largely of cellulose, which makes it vulnerable to digestion by Cellulase enzymes. It has no defense, as it cannot change the structure of its cell wall. When the wall is ruptured, the yeast dies without being able to release any toxins.

Hemicellulase & Phytase have also been added to hydrolyze hemicellulose and phytate respectively. Both hemicellulose and phytate are known to hinder effective digestion and absorption of nutrients. Hemicelluloses are polysaccharides that bear no structural or chemical relationship to cellulose or starch. They bind digestive enzymes and decrease the rate of nutrient digestion. Hemicellulase functions to hydrolyze the interior glucosidic bonds of hemicelluloses (such as galactomannoglucans, beta glucans, pentosans, and various gums), yielding polysaccharides of lower molecular weight. Phytate is a major component of wheat bran. It is a mineral- binding agent that reduces the bioavailability of certain minerals such as zinc, iron, and calcium. Phytase catalyzes the hydrolysis of phytate (phytic acid) into its component parts, releasing inositol and ortho-phosphate.

Pectinase acts to break down pectin, a fibrous polysaccharide that holds together cells in fruits and berries. The action of pectinase breaks the bonds within these cell walls, releasing the nutrients within, and enabling the absorption of the resulting smaller molecules.