{"id":30140,"date":"2020-07-20T06:18:35","date_gmt":"2020-07-20T06:18:35","guid":{"rendered":"https:\/\/www.healthbenefitstimes.com\/glossary\/?p=30140"},"modified":"2022-04-24T05:45:09","modified_gmt":"2022-04-24T05:45:09","slug":"antienzymes","status":"publish","type":"post","link":"https:\/\/www.healthbenefitstimes.com\/glossary\/antienzymes\/","title":{"rendered":"Antienzymes"},"content":{"rendered":"<p>Substances that inhibit the action of enzymes. Many inhibit digestive enzymes and are present in raw legumes. Most are proteins, and therefore inactivated by heat.<\/p>\n<hr \/>\n<p>A substance that opposes the action of an enzyme.<\/p>\n<hr \/>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Substances that inhibit the action of enzymes. Many inhibit digestive enzymes and are present in raw legumes. Most are proteins, and therefore inactivated by heat. 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