Alpha-amylase inhibitor


Grains, legumes, nuts skin, stevia leaves.

How to Neutralize:

Partially by cooking, sprouting.

Negative Effects:

Dysbiosis (candidiasis). Deleterious histological changes to the pancreas.

Amylase inhibitors: Amylase inhibitors are also known as starch blockers because they contain substances that prevent dietary starches from being absorbed by the body. Starches are complex carbohydrates that cannot be absorbed unless they are first broken down by the digestive enzyme amylase and other secondary enzymes (Marshall and Lauda, 1975; Choudhury et al., 1996). Pigeon pea have been reported to contain amylase inhibitors. These inhibitors have been found to be active over a pH range of 4.5-9.5 and are heat labile. Amylase inhibitors inhibit bovine pancreatic amylase but fail to inhibit bacterial, fungal and endogenous amylase. Pigeon pea amylase inhibitors are synthesized during late seed development and also degraded during late germination (Giri and Kachole, 1998).

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