Ingredient directory

Lactase splits milk sugar (lactose) into glucose and galactose.

Bromelain is a mixture of protein-digesting enzymes extracted from pineapple stem.

Typical: 200–500 mg

Protease is a family of enzymes that cleave peptide bonds, breaking dietary proteins into peptides and amino acids.

Typical: 50–150 mg

Amylase is the enzyme that breaks starch into maltose and shorter glucose chains.

Typical: 50–150 mg

Lipase hydrolyzes dietary triglycerides into free fatty acids and monoglycerides so they can be absorbed.

Typical: 30–100 mg

Betaine hydrochloride is the acidic salt of trimethylglycine, a dry crystalline powder that releases hydrochloric acid when it dissolves in the stomach.

Typical: 500–1,500 mg

Alpha-galactosidase breaks down the raffinose-family oligosaccharides in beans, lentils, cruciferous vegetables, and whole grains that humans cannot digest and that otherwise ferment into gas in the colon.

Cellulase breaks the beta-1,4 bonds of cellulose, the structural fiber in plant cell walls that human digestive enzymes cannot touch.

Ox bile extract is dried, defatted bovine bile that supplies conjugated bile salts such as taurocholate and glycocholate.

Typical: 100–500 mg

Papain is a cysteine protease obtained from the latex of unripe papaya fruit.

Typical: 100–300 mg