antienzyme
American Heritage Dictionary:
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an·ti·en·zyme
(ăn'tē-ĕn'zīm', ăn'tī-) 
n.
A substance that neutralizes or counteracts the actions of an enzyme.
antienzymatic an'ti·en'zy·mat'ic (-zĭ-măt'ĭk, -zī-) or an'ti·en·zy'mic (-zī'mĭk) adj.
n.
A substance that neutralizes or counteracts the actions of an enzyme.
antienzymatic an'ti·en'zy·mat'ic (-zĭ-măt'ĭk, -zī-) or an'ti·en·zy'mic (-zī'mĭk) adj.
Oxford Food & Nutrition Dictionary:
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antienzymes
Substances that specifically inhibit the action of enzymes. Many inhibit digestive enzymes and are present in raw legumes. Most are proteins, and are therefore inactivated by heat.
American Heritage Stedman's Medical Dictionary:
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an·ti·en·zyme
(ăn'tē-ĕn'zīm', ăn'tī-)
n.
n.
An agent or principle, especially an inhibitory enzyme or an antibody to an enzyme, that retards, inhibits, or destroys enzymic activity.
an'ti·en'zy·mat'ic (-zĭ-măt'ĭk, -zī-) or an'ti·en·zy'mic (-zī'mĭk) adj.Post a question - any question - to the WikiAnswers community:
Copyrights:
American Heritage Dictionary
The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved.
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Oxford Food & Nutrition Dictionary
A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved.
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