Phenol
Assist™ is an enzyme designed to help digest part of the cell wall
structure of plant cells in fruits, vegetables and grains. Doing so
opens the cell and allows the process of phenol digestion to occur.
When an apple or a pear is sliced open and is left out for a while, the
tissue of the fruit turns brown. That browning process is the result
of the natural enzyme present in fruits, "phenolase," oxidizing the
fruit tissue. This process cannot occur until the cell wall is broken
and oxygen gets into the cells. Phenol Assist™ gets this process going
and therefore supports sulfation by reducing the phenolic load on the
body's sulfation capacity.
Phenols are compounds with a specific chemical structure of an aromatic
ring plus a hydroxyl group. They are found in fruits, vegetables, some
grains and nuts, flavorings and spices. A salicylate is a type of
phenolic compound. Phenols and polyphenols have antioxidant qualities
and protective functions, which make some of them beneficial and
desirable for most individuals.
An important chemical process that occurs in body tissues is called
sulfation. Sulfation is the movement of sulfate (sulfur plus oxygen)
ions from one body tissue to another. Sulfating molecules change the
molecules’ character and behavior and how they act in the body.
Connective tissue is sulfated for structural reasons and neuron tissue
is sulfated to provide a protective sheath. Sulfation also causes
molecules to vary in activity, solubility, and mobility. For the body
to work properly, these sulfation processes must occur.
What is the relationship between phenolic compounds and sulfation?
Phenols and salicylates use up a lot of sulfate in the body in order to
be broken down. In other words, the phenols and salicylates compete
for the body's sulfate stores. In certain individuals, breaking down
phenolic compounds can provide a benefit by supporting the sulfation
mechanism.
Phenol Assist™ contains a variety of enzymes to accomplish cell wall
digestion, and other enzymes to assist in the total digestion of
fruits, vegetables, grains, and spices. Below is a brief description
of the enzymes present:
- Xylanase makes grains, fruits and vegetables that utilize
xylose in their structure more digestible by breaking some of the xylan
bonds.
- CeraCalase™ is a proprietary blend of the National Enzyme Company that aids the breakdown of plant and fruit structures.
- Cellulase helps digest the cellulose fibers surrounding plant cells.
- Beta-Glucanase is an enzyme that breaks down glucan structures in fruits and grains.
- Phytase
breaks organic-phosphate bonds, which helps destroy phytins and phytic
acid, thereby ensuring that important minerals are not complexed and
transported unused out of the body.
- Alpha Amylase is an enzyme that helps digest starches and complex sugars present in plants.
- Glucoamylase aids digestion of polysaccharides and polymeric chains of glucose.
- Alpha-Galactosidase
hydrolyzes bonds that hold galactose, thereby freeing the glactose for
its enzyme stimulating function involving DPP-IV.
Suggested Use: One capsule with meals
consisting of phenol containing foods. Start with ¼ to ½ capsule and
gradually increase this dose to the amount that provides optimal
digestion of foods.
The dose can be adjusted according to the specific needs of the
individual. With small meals or snacks, smaller doses may be
sufficient to provide adequate digestion of these foods. Avoid mixing
with food or beverages that will be heated above 130° F as the activity
of the enzymes will be adversely affected.
Enzymes should be taken at the beginning or early on in the meal to
ensure appropriate digestion. The capsules may be swallowed whole or
opened and mixed with food or beverages.
We recommend that Phenol Assist™ be used with Kirkman's Phenol Assist™ Companion (262/90) to help sulfation.
A list that details phenolic and salicylate content of foods follows:
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VERY HIGH
Apricots
Berries and cherries
Oranges and tangerines
Pineapple
Red grapes
Tomatoes
Peppers
Mint
Anise (licorice)
Olives
Dill
HIGH TO MODERATE
Apples
Grapefruit
Peaches and mangos
Watermelon
Broccoli and spinach
Carrots
Lettuce and chinese vegetables (except iceberg/low)
Most nuts and seeds
Onions
LOW TO NEGLIGIBLE
Bananas
Pears
Cabbage
Celery
Potatoes
Fats and oils
Sugars
Soy milk
