Enzyme

1、 Nearly 100 kinds of seasonal fresh fruits and vegetables, mushroom and natural herbs were used as the main raw materials. All raw materials for production are directly supplied at a fixed point and supervised in the whole process. Under a specific environment, they are combined with modern technology and traditional technology. After more than one year of natural fermentation, they are carefully brewed and chelated through multiple processes, such as aerobic and anaerobic fermentation, to maximize the natural activity of enzymes. They have unique advantages of wonderful, strange and numerous. They are pure natural green nutrition food.

2. Enzyme is a kind of special bioactive substance composed of amino acids. It exists in all living animals and plants. It is an essential substance to maintain the normal function of the body, digest food, repair tissues and other life activities. It's involved in almost all life activities: thinking, exercise, sleep, breathing, anger, crying or hormone production, which are all the results of enzyme centered activities. The catalysis of enzyme like catalyst promotes the biochemical reaction of the body and the progress of life phenomena. Without enzymes, biochemical reactions will not be carried out, and the five nutrients (carbohydrates, lipids, proteins, vitamins, minerals) will become useless to the body, and life will stop. Therefore, the importance of enzyme to life is self-evident, and even many people call it "living substance" and "substance controlling all life activities".

3. Almost all the chemical changes in the organism are carried out under the catalysis of enzymes, which can drive the chemical reactions that would not have happened originally, and can also accelerate the chemical reactions without changing the nature. There are many kinds of enzymes. Some enzymes break down proteins into simpler compounds, others break down these compounds into simpler substances until they break down into amino acids, and finally into water and carbon dioxide. The decomposition of food depends on the function of hundreds of different enzymes. Take the food we eat as an example, the starch in it will be converted into maltose by the starch enzymes contained in saliva, gastric juice and pancreatic juice. Then, maltose is transformed into glucose by maltase secreted by the small intestine, which is absorbed into various organs in the body. In addition, the protein and fat of meat must also have the catalysis of many enzymes to complete the digestion and metabolism process.