Active-Blend formula benefits

VP Nutrition uses a specialized Active-blend process for its protease, lipase, amylase and cellulase. This means that each of these enzyme products consist of multiple strains of enzymes. For example, there are four protease strains present in the Active-blend protease. These four strains have been carefully selected by examining the pharmacological research and choosing protease strains that are able to break protein bonds at varying pH levels as one might find in the human digestive and metabolic system.

Most other enzyme products contain only a single strain of enzyme. For example, if a single protease (the enzyme that breaks down protein) is in an area of the digestive tract that has a pH outside of its activity range, the enzyme is not able to break protein bonds and thus remains inactive in that area of the body. Active-blend enzyme products, on the other hand, are specially formulated to be active across a broader range of pH levels that might be present in the digestive tract and metabolic system. Therefore, they can break down more fat, protein, carbohydrates and cellulose than most other sources.

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pH and Enzyme Activity

Enzymes are proteins and they are very sensitive to changes in pH. The optimum pH range is where the enzyme is most active which is when the most value or benefit is derived. Extremely high or low pH values generally result in complete loss of activity for most enzymes. The optimum pH value will vary greatly from enzyme to another. Some commercially sold enzyme products have not been formulated to function under less than favorable pH conditions. This means that the optimum value of an enzyme is diminished or is completely lost. An enzyme with a seemingly high unit count outside of its pH range will not become active no matter how high the unit count is. The result being that some enzyme formulas really have very little benefit. The solution is to formulate a blend of multiple strains of the same enzyme.

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Why Plant-Based

Plant Based Enzymes are the most popular choice of enzymes. They are grown in a laboratory setting and extracted from aspergillus. The enzymes harvested from aspergillus are called plant based, microbial and fungal. Of all the choices, plant based enzymes are the most active. This means they can break down more fat, protein and carbohydrates in the broadest pH range than any other source. Plant Enzymes consist of Bromelain and Papain. Bromelain is a proteolytic (breaks down protein) and milk-clotting enzyme derived from the pineapple stem. A concentrate of this enzyme can be used as an anti-inflammatory agent, a meat tenderizer and in the chill-proofing of beer. Like Pepsin and Papain, Bromelain is activated at a temperature higher than normal body temperature, which is why it is such a good anti-inflammatory. There is always greater heat at the sight of inflammation than any other part of the body.

The enzymes that are used in our products come from Aspergillus.  Aspergillus is a genus of fungi that produces many useful enzymes and has proved safe for the food industry. Grown in a controlled environment, the enzymes are vacuumed from one of the fungus varieties and purified, so that no remnants of the fungus remains. Moreover, there should be no allergic reactions to enzymes.

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