Cellulase is an enzyme that splits cellulose, a common substance that is contained in all plant tissues. The body’s digestive system cannot break down cellulose and it is regarded as roughage. Cellulase makes cellulose soluble, breaking it down into beta-glucose (blood sugar) and improving digestibility of plant-based foods.
By breaking down cellulose, cellulase creates food for beneficial gut bacteria, leading to a balanced microbiome and better digestion
Although contained naturally in all plants, cellulase must go through a fermentation process with a variety of fungi and bacteria to be usable by the body. It is used commercially, in combination with other enzymes, to manufacture juice and other beverages and in the production of wine and other alcoholic drinks.
Hemicellulase is an enzyme found naturally in the human body. It is produced by micro-organisms in the digestive tract and helps break down indigestible fibre in grains, fruits and vegetables. Research suggests that an increase in this enzyme can help prevent and reduce yeast infestations such as Candida and improve the health and can also reduce bloating and flatulence.
Natural sources of cellulase in alphabetical order
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