Key Enzyme Roles: The Basics

Most major food components require a specific enzyme for proper digestion:

• Amylase breaks down complex carbohydrates and starches (e.g., in bread, potatoes, pasta) into simple sugars.
• Protease (including Pepsin, Trypsin) breaks down proteins (e.g., in meat, eggs, beans) into amino acids.
• Lipase breaks down fats and oils (e.g., in dairy, oils, fatty meats) into fatty acids and glycerol.