Invertase, or beta-fructofuranosidase, is an enzyme that breaks down sucrose into fructose and glucose. Produced in the small intestine’s mucous membrane, invertase aids carbohydrate digestion and functions similarly to sucrase found in the human mouth and digestive tract. Invertase is commonly sourced from Baker’s or Brewer’s yeast, honey, fungi, and bacteria.
Invertase can help protect against heavy metals like lead and mercury and has antioxidant, antibacterial, and immune-boosting properties.
Natural sources of invertase in alphabetical order
- Baker’s and Brewer’s yeast
- Honey
- Oats
- Peas
Related subjects
- A-Z of nutrients
- Bacterial infections and natural antibiotics
- Heavy metals
- Immune system disorders
- Mercury poisoning
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