The enzymes are derived from plant and microbial sources, such as Aspergillus oryzae, Aspergillus niger, Saccharomyces cerevisiae, Candida rugosa, Rhizopus oryzae, pineapple (Ananas comosus) and papaya (Carica papaya).

A broad pH range means that the enzymes remain active in both acidic and less acidic environments. This allows them to function effectively in different environments.

The proteases in Gastrozym originate from different strains and each has a different pH optimum and substrate specificity, resulting in broader protein breakdown coverage.

Bromelain (from pineapple) and papain (from papaya) are plant-derived enzymes that are often used in combination with other enzymes. They are broadly applicable in enzyme formulas and contribute to a versatile composition.

Enzyme activity indicates how active an enzyme is, in other words, how much substrate (such as starch, fat or protein) it can convert within a certain time. Instead of stating only the weight of an enzyme, the activity is expressed in enzymatic units, such as DU (for amylase), ALU (for lactase) or GDU (for bromelain). These units are internationally standardized and make it possible to properly compare the effectiveness of enzyme preparations.