Evidence supporting the use of: Enzyme Blend
For the health condition: Irritable Bowel Syndrome
Synopsis
Source of validity: Scientific
Rating (out of 5): 2
Enzyme blends—combinations of digestive enzymes such as amylase, protease, and lipase—are sometimes used as adjunctive therapies in the management of Irritable Bowel Syndrome (IBS). The scientific rationale is based on the idea that some IBS symptoms (such as bloating, abdominal discomfort, and altered bowel habits) may be exacerbated by maldigestion or poor breakdown of certain food components, which can lead to increased fermentation and gas production in the gut.
Several small-scale clinical studies and pilot trials have investigated enzyme supplementation in IBS patients. Some report modest improvements in symptoms, particularly in IBS patients with suspected exocrine pancreatic insufficiency or intolerance to specific foods (e.g., lactose or FODMAPs). For instance, lactase can help with lactose intolerance, and alpha-galactosidase may reduce gas production from beans and certain vegetables. However, the evidence for broad-spectrum enzyme blends in the general IBS population is limited. A 2018 review concluded that while some patients might benefit, the data are inconsistent and further large, well-controlled trials are needed.
Overall, while there is some scientific basis for the use of enzyme blends in specific subgroups of IBS patients, the overall quality and quantity of evidence is low, and routine use is not strongly supported by current clinical guidelines.
Other ingredients used for Irritable Bowel Syndrome
2'-Fucosyllactoseakkermansia muciniphila
aloe vera
alpha-galactosidase
alpha-pinene
amino acids
bacillus clausii
bacillus coagulans
bacillus subtilis
benegut perilla (proprietary)
beta caryophyllene
bifidobacterium bifidum
bifidobacterium breve
bifidobacterium infantis
bifidobacterium lactis
bifidobacterium longum
bilberry
bio ecolian (proprietary)
blackberry
Indian frankincense
butyrate triglyceride
chen pi
chia seed
chlorella
cinnamon
turmeric
curcumin
fennel
flaxseed
fructooligosaccharides (FOS)
fruit and vegetable blend (proprietary)
ginger
green banana
green tea
guar gum
cellulose
inulin
isomalto-oligosaccharide
l-glutamine
lactobacillus acidophilus
lactobacillus brevis
lactobacillus bulgaricus
lactobacillus casei
lactobacillus fermentum
lactobacillus gasseri
lactobacillus helveticus
lactobacillus paracasei
lactiplantibacillus plantarum
lactobacillus reuteri
lactobacillus rhamnosus
lactobacillus salivarius
lactococcus lactis
lovage
marshmallow
oat
pectin
peppermint oil
plum fruit
pomegranate
potato starch
butyric acid
psyllium
quercetin
resveratrol
saccharomyces boulardii
slippery elm bark
spearmint leaf
streptococcus thermophilus
tributyrin
vitamin D
xylooligosaccharides
zinc
hyssop
atractylodes
ferula assafoetida
anise
holarrhena antidysenterica
fumaria parviflora
chrysanthemum
senna
white oak
algae
Agastache
Asafoetida
Alexandrian senna
Agrimonia pilosa
Betony
Bifidobacterium
Bacillus indicus
Bifidobacterium adolescentis
Boswellic Acid
Bayleaf
Belleric myrobalan
Bran
Boswellia
Bacillus licheniformis
black salt
Bifidobacterium animalis
Bitter principals
Bacteria
Bifidobacteria
Bacillus
Cumin
Coriander
Citron
Cannabidiol
Clerodendrum indicum
Dragonhead
Dichrostachys glomerata
Enterococcus
Enzyme Blend
Fig
Fiber
Quince
Rhubarb