Enzymes take vegetables, fruits, brown rice, and other plants as raw materials. The bioactive fermentation broth produced by fermentation is rich in nutrients such as sugars, organic acids, minerals, vitamins and enzymes.

The role of enzymes

These active ingredients benefit from the protective effect of lactic acid bacteria and yeast on intestinal microecology, and can inhibit some corruption or amine toxins in the large intestine. Various vitamins, amino acids and minerals in plant raw materials can also provide various nutrients, so this enzyme product still has some influence in the nutrition field.

In fact, it is familiar to everyone, similar to the fermented products of soybean paste, beer, yellow wine, vinegar and wine. Its manufacture can not be separated from the action of enzymes, so it is called enzyme, but it is not the enzyme of the kind used as biocatalyst. There are still different views on its function, but many clinical applications show that the nutritional components of many enzyme products.