Product Details

Naturally gluten-free.

GI-Zyme capsules were formulated to help improve digestion.*

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Ingredients

Functional

  • Alpha-galactosidase

    Alpha-galactosidase is an enzyme that hydrolyzes the terminal galactose monosaccharide from oligosaccharides, glycolipids and glycoproteins. Plant-derived oligo- and polysaccharides consumed in high-fiber diets normally pass through the small intestine intact to be fermented by colonic bacteria, a process that produces gas that can lead to flatulence. Alpha-galactosidase, derived from the fungus Aspergillus niger, has been consumed as a digestive aid for over 15 years 1. It is approved for use as a food additive by the U.S. Food and Drug Administration (FDA) 2.

    Expand References

    References

    1. Alpha-galactosidase to prevent gas. Med Lett Drugs Ther 1993;35:29-30.
    2. Food and Drug Administration. EAFUS: A Food Additive Database. http://www.foodsafety.gov/~dms/eafus.html. 10-17-2008. 12-4-2008.
  • Amylase

    Amylase is an enzyme produced by the salivary glands and the pancreas that can break down starch, glycogen and related polysaccharides into simple sugars 1. Amylase derived from widely utilized fungi and bacteria, such as Aspergillus niger and Bacillus subtilis, is approved for use as a food enzyme by the U.S. Food and Drug Administration (FDA) 2.

    This ingredient can also be found in the following products:

    Expand References

    References

    1. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.
    2. Food and Drug Administration. EAFUS: A Food Additive Database. http://www.foodsafety.gov/~dms/eafus.html. 10-17-2008. 12-4-2008.
  • Beet fiber (root)

    Beet fiber. The root of the plant, Beta vulgaris, has been consumed since European medieval times. Today, beets are mainly cultivated in the U.S. and Europe, with about 95% of the beet crop being canned or pickled before eaten 1. Beet fiber can be consumed in dietary supplements as a good source of dietary fiber 2.

    Expand References

    References

    1. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.
    2. United States Department of Agriculture. USDA National Nutrient Database for Standard Reference, Release 21. http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00. 2008.
  • Cellulase

    Cellulase is an enzyme produced by fungi, bacteria and other microscopic organisms. Production of cellulase by intestinal bacteria helps with the digestion of plant cellulose and other beta-glucans, which are indigestible by human enzymes 1. Cellulase derived from widely utilized fungi, such as Aspergillus niger and Trichoderma longibrachiatum, is approved for use as a food enzyme by the U.S. Food and Drug Administration (FDA) 2.

    This ingredient can also be found in the following products:

    Expand References

    References

    1. Natural Standard Database. www.naturalstandard.com. 2009.
  • Fennel (seed)

    Fennel, Foeniculum vulgare, is an herb native to the Mediterranean region. For centuries, fennel seeds have been a valued herb in Europe and China. Today, fennel is used as a flavor component in beverages, candy, baked goods and meat products. Fennel seed is a rich source of beta-carotene and vitamin C, and also contains significant amounts of calcium, magnesium and iron 1. Fennel is considered generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use as a natural flavoring (21CFR182.10).

    This ingredient can also be found in the following products:

    Expand References

    References

    1. Natural Standard Database. www.naturalstandard.com. 2009.
  • Ginger (root)

    Ginger, Zingiber officinale, is an herb grown in a number of Asian, African and Caribbean countries. The roots and underground stems have long been used in traditional Chinese, Indian and Japanese cultures. Ginger is widely used as a food spice, especially in Oriental cooking. Dried powdered root is also used in herbal teas and supplements 1. Ginger is considered generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use as a spice or natural seasoning (21CFR182.10).

    This ingredient can also be found in the following products:

    Expand References

    References

    1. Leung A, Foster S. Encyclopedia of Common Natural Ingredients Used in Food, Drugs and Cosmetics. New York, NY: John Wiley, 1996.
  • Invertase

    Invertase is an enzyme produced in the small intestine that breaks down the disaccharide sucrose into the monosaccharides glucose and fructose 1. It is typically derived from yeast, Saccharomyces cerevisiae, for commercial use. Invertase from Saccharomyces cerevisiae is approved for use as a food additive by the U.S. Food and Drug Administration (FDA) 2.

    Expand References

    References

    1. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.
    2. Food and Drug Administration. EAFUS: A Food Additive Database. http://www.foodsafety.gov/~dms/eafus.html. 10-17-2008. 12-4-2008.
  • Lactase

    Lactase is an enzyme that breaks down lactose, a disaccharide found in milk, into the monosaccharides glucose and galactose. In humans, lactase is located on the membranes of epithelial cells lining the small intestine. Lactose intolerance is caused by the absence or deficiency of this enzyme in the intestinal system 1. Lactase derived from certain strains of yeast is approved for use as a food enzyme by the U.S. Food and Drug Administration (FDA) 2.

    This ingredient can also be found in the following products:

    Expand References

    References

    1. Natural Standard Database. www.naturalstandard.com. 2009.
  • Lipase

    Lipase is an enzyme that digests fat-soluble molecules called lipids. It is found in many plants, milk, dairy products, bacteria, molds and animal tissues. In the human digestive system, lipase is made by the pancreas and secreted into the intestines to help break down dietary fats 1. Lipase derived from animal tissue and certain nontoxic and nonpathogenic fungi is approved for use as a food enzyme by the U.S. Food and Drug Administration (FDA) 2.

    This ingredient can also be found in the following products:

    Expand References

    References

    1. Natural Medicines: Comprehensive Database. Stockton, CA: Therapeutic Research Faculty, 2000.
    2. Food and Drug Administration. EAFUS: A Food Additive Database. http://www.foodsafety.gov/~dms/eafus.html. 10-17-2008. 12-4-2008.
  • Peppermint (leaf)

    Peppermint, Mentha piperita, is an herb grown throughout much of Europe and North America. Peppermint (aerial parts–including leaves– and oil) has a long history of traditional use and is a common flavoring agent. It contains menthol, carotene, tocopherols, flavonoids and other polyphenols 1. Peppermint is considered generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use as a natural flavoring (21CFR182.10).

    This ingredient can also be found in the following products:

    Expand References

    References

    1. Natural Standard Database. www.naturalstandard.com. 2009.
  • Peptidase

    Peptidases, or proteases, are enzymes that break down proteins into smaller peptide fragments and individual amino acids. While proteases occur naturally in all organisms, they are typically obtained from safe, non-pathogenic fungi for use in dietary supplements.

  • Protease 3.0

    Protease 3.0 is a protein-digesting enzyme that functions optimally at a pH of 3.0. The pH of the digestive tract varies from neutral (pH 6.8-7.5) in the mouth, to very acidic (pH 2.0-4.0) in the stomach, and then back again to neutral (pH 5.5-7.0) in the intestines. Therefore, enzymes that function at a particular pH can break down food at different stages of digestion as it passes through the gastrointestinal tract 1.

    Expand References

    References

    1. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.
  • Protease 4.5

    Protease 4.5 is a protein-digesting enzyme that functions optimally at a pH of 4.5. The pH of the digestive tract varies from neutral (pH 6.8-7.5) in the mouth, to very acidic (pH 2.0-4.0) in the stomach, and then back again to neutral (pH 5.5-7.0) in the intestines. Therefore, enzymes that function at a particular pH can break down food at different stages of digestion as it passes through the gastrointestinal tract 1.

    Expand References

    References

    1. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.
  • Protease 6.0

    Protease 6.0 is a protein-digesting enzyme that functions optimally at a pH of 6.0. The pH of the digestive tract varies from neutral (pH 6.8-7.5) in the mouth, to very acidic (pH 2.0-4.0) in the stomach, and then back again to neutral (pH 5.5-7.0) in the intestines. Therefore, enzymes that function at a particular pH can break down food at different stages of digestion as it passes through the gastrointestinal tract 1.

    Expand References

    References

    1. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.

Formulation

  • Vegetable cellulose

    Vegetable cellulose. Cellulose is a natural compound found in the cell walls of many plants. Powdered cellulose is added to tablets and capsules for a variety of reasons: to dilute the ingredients in tablets or capsules or to help tablets disintegrate following ingestion. Powdered cellulose is not absorbed systemically following oral ingestion and thus has little potential for toxicity. While consumption of large amounts (i.e., 6 g) may have a laxative effect, this is not a concern for individuals consuming the small amounts used as formulation aids in dietary supplements 1.

    Expand References

    References

    1. Handbook of Pharmaceutical Excipients. Gurnee, IL: Pharmaceutical Press, 2006.

Product Claims

Products

GI-Zyme® Capsules

Product Numbers

13201: 90 GI-Zyme Capsules

Country

South Africa

Effective

October 2016

Supersedes

February 2010
  • Quality and Safety
    • Gluten-free
    • Naturally gluten-free
    • Suitable for vegetarians
    • Free from preservatives and artificial colors
    • Contains naturally sourced ingredients
  • Benefits

    3/Day GI-Zyme Capsules


    • Formulated to help improve digestion*
    • May help ensure that the maximum level of nutrient absorption is attained*
    • Formulated to support digestive absorption*
    • Formulated to assist in breaking down proteins, fats and carbohydrates*
    • Formulated to provide enzymes functioning at a wide range of pH activities (pH 1.0-8.0)
TOP