Diabetic Friendly



Bio-Energy Enzyme Sdn Bhd

Testimonial by Max Yong

I am a real estate agent. My life is very hectic. I work long hours, I'm a smoker and my meal is irregular. In order to keep myself healthy and energetic all the time, I have to take food supplement. I used to take MLM products like spirulina, multi-vitamins and Lingzi. Most of the MLM products are generally good but they are too expensive if you are purely a consumer and not an active MLM member. I would say a normal income person can never afford to consume the MLM products in long term. Hence, I have to seek alternative. I have tried many natural health food products and finally I found a product that is affordable, natural, pure and diabetic friendly that I would like to share with you - BIO-ENERGY ENZYME.

There are many types of enzyme products available in the market nowadays. When you choose an enzyme product, you must make sure that the product is manufactured by a manufacturer with GMP (Good Manufacturing Practice) certificate and not a back yard manufacturer. Thus, the quality of the product is assured. Imported or local product is immaterial as long as it is produced by a reliable manufacturer. 

Secondly, is the cost. Food supplement is a long term consumption product and therefore it has to be affordable in long run. Try to justify the price of the product you intend to buy. For instance, there are some VEGETABLE enzyme drinks in the market that are selling more than RM200 per bottle (525ml). Contrary, you can also find some low-priced enzyme that taste like fruit juice. No harm trying all the products to see the difference like what I have done.

Thirdly, be aware of some vinegar products that claimed to be enzyme. Don't be misled by them. A vinegar is a  vinegar. You can get a bottle of good quality vinegar at below RM30!

A good quality enzyme drinks shall be 100% pure, no water added, no colouring, no preservative and it must be fermented at least two years. Diabetic friendly is a bonus! The taste will tell the duration of the fermentation. Naturally, the enzyme will contain some alcohol derived from the fermentation process which would not make you drunk unless you consume more than as prescribed.

I have been consuming BIO-ENERGY ENZYME for 6 months. I find myself more alert, more energetic, having better sleep and no more constipation problem. I find it better than all the products that I have tried before. I am glad to have found this food supplement that suits my budget and meet my requirement. I strongly recommend this product to anyone with tight budget like me.

This product is available in selective pharmacy outlets only. You can find it in Pure Aid Pharmacy in TTDI and Bangsar UOA. Don't worry, I got no interest in these pharmacies.

Please help to share the goodness of this enzyme drinks with your friends and relatives if you find it  good for you.


Max Yong

Understanding Mulberry Fruit

Morus Fruit (Mulberry)

Morus fruit from Morus alba, the mulberry plant, is often called mulberry fruit. Although there are many species of Morus, the one grown in China is the white mulberry (alba = white). One of the primary uses of the plant is for raising silkworms, which utilize the leaves as their main food source. 

China has been producing silk since ancient times and remains one of the world's primary sources. The Chinese term for the mulberry plant is sang, and the fruits are known in China as sanshenzi or simply sangshen. The fruit is botanically called a sorosis, because it is formed by the consolidation of many flowers. It is juicy and has a sweet taste with some sourness that is more prominent in the less mature fruits. 

Mulberry fruit is classified in the modern Chinese Materia Medica as a blood tonic, and is listed along with herbs having similar traditional uses such as ho-shou-wu (Polygonum multiflorum, root), cooked rehmannia (Rehmannia glutinosa, root), ligustrum (Ligustrum lucidum, fruit) and lycium (Lycium chinensis, fruit). 

Traditionally, mulberry fruit has been used as a medicinal agent to nourish the yin and blood, benefit the kidneys, and treat weakness, fatigue, anemia, and premature graying of hair. It is also used utilized to treat urinary incontinence, tinnitus, dizziness, and constipation in the elderly and the anemic. 

The dominant taste of the ripe fruit is sweet but usually somewhat bland, due to the high water content and low level of other flavoring ingredients, but a richer flavor develops if the fruit is dried; it can then be used as a raisin substitute. In recent years, with considerable work on cultivating the mulberry plants under various conditions, mulberry enzyme has been commercially produced as a health beverage, and it has become very popular in China, Japan, and Korea.

The mulberry fresh fruit constituents:-

Water: 85-88%
Carbohydrate (sugars, mainly glucose and fructose, producing the sweet taste): 7.8-9.2%
Protein: 0.4-1.5%
Fat (mainly fatty acids, such as linoleic, stearic, and oleic acids in the seeds): 0.4-0.5%
Free acids (mainly malic acid, producing the sour taste): 1.1-1.9%
Fiber: 0.9-1.4%
Minerals: 0.7-0.9%

You probably never heard about mulberry enzyme drinks until now. You may know silkworms, which eat mulberry leaves and spin cocoons. Mulberry leaves are always used to feed silkworm and mulberry fruit is usually discarded. The mulberry enzyme drinks enhance your health, such as yin nourishing, enriching the blood, tonifying the liver and kidney, calming the nerves, promoting the metabolism of alcohol, balancing internal secretions, and enhancing immunity. 
Nutritious and Bright

Mulberry is a kind of nourishing tonic medicine that can broadly be used to cure some debility symptoms when used with other restoratives. The person who has symptoms such as anemia, dizziness, or low libido, can take mulberry enzyme to build up health. An electuary, made from a prescription of mulberry with medlar, ligustrum, and schizandra, can nourish and enrich the blood; the wine made by immersing the mulberry in rice wine or grape wine, is a medicament for weakness after diseases that can also be used to tonify masculine vitality and benefit overall vitality.
Mulberry can nourish and promote production of body fluid. The person who has body fluid deficiency often feels their mouth parched and tongue scorched. When mulberry is ripe in the summer, a person can take one ounce every day. This product has a faint scent and sweet taste, suitable for people of all ages. Brew water to take the dry fruit, using 10 grams each time. The person who has dry eyes and uses their eyes a lot during work can drink mulberry enzyme, which can nourish the body fluid and strengthen sight. 
Mulberry contains plentiful nutritious elements, such as minerals and vitamins; it can cure chronic diseases of the digestive tract, promote gastric juice secretion, strengthen the ability for digesting and assimilating, improve the appetite, and eliminate abdominal distention and constipation. Mulberry is suitable also for chronic gastritis and chronic hepatitis.
Nourishing Blood and Blacken Hair
Mulberry has the function of nourishing blood. If the person who has anemia, pallor, dizziness, insomnia, and heart-palpitations regularly takes mulberry juice or enzyme, they will experience good effects. Women who have the above symptoms after childbirth, or anyone after a long-time sickness or after a major operation, can take mulberry frequently as a restorative. Compounding with other herbs to make Wuchang, mulberry is combined with tang-kuei, ligustrum, and rehmannia. 

A prescription or compound such as Wuchang can nourish blood, blacken hair, and help grow hair. Those who experience premature aging, such as graying hair and impotence, can take mulberry often. The pill, electuary, and wine all have high efficacy. The effect will be better for blackening hair and beautifying when it is combined with tang-kuei, ho-shou-wu, and drynaria. The mulberry juice can also be applied topically to the head to promote healthy hair growth.


The Chinese Materia Medica features numerous materials that are used as foods, including grains (wheat, millet, etc.), fruits (jujube, walnut), beans (soybeans, mung beans), and meats (oyster, pork). From the perspective of Western medicine, these are all useful as nutrient sources with obvious value to those suffering from various nutrient deficiencies, but they are usually not considered to have a therapeutic value. On the other hand, it is found by modern research that some foods contain additional non-nutrient ingredients that can have a distinct health impact. 

A good example is the isolation and characterization of isoflavones from soybeans. Soy is considered an excellent source of protein, and also a source of vitamins (especially vitamin E in its oil); the isoflavones, if consumed in sufficient quantity, can have a significant hormone-like action.

Though not studied intensively, mulberry fruits appear to contain one main class of non-nutrient active constituents, which are the anthocyanins. In particular, it is known to contain cyanin (the structure presented here), which contributes the red pigment that gives the fruit a red to purple color. The content in ripe fruits is about 0.2%; an ounce of fruit would provide about 60 mg anthocyanins. The dried fruits are used in doses of 9-15 grams per day in decoction, and this can yield about 90-150 mg of anthocyanins. In Chinese diets, this component may have been low, in which case, such herbal supplements (decoctions or juices) can be an important source.
Chemical structure of 

In the U.S. today, with its rich resources in fruits that contain anthoycanins, it is estimated that adults consume about 180-215 mg/day of these components. A particularly rich source is blueberries; other major sources are cherries, black currants, bilberries, and other fruits with red, blue, or purple color. Still, a substantial increase in intake of anthocyanins, such as through morus fruit in herb formulas or beverages, could bring the dosage to a range where it has a more notable health impact. Studies with anthocyanins in laboratory animals suggest antioxidant activity as a dominant feature, but also cardiovascular protection, immune enhancement, antiviral activity, and stress reduction as potential health benefits. 

One cannot be certain that all, or any, of the claimed benefits of consuming morus fruit are valid. However, if we assume that a health benefit was obtained, several considerations may help us understand the action of the fruit:
  1. Deficiencies in Chinese diets may have contributed to those problems mentioned as being remedied by morus fruit, such as anemia, constipation, premature graying of hair, etc. While morus fruit contains some nutrients (e.g., small amounts of calcium, iron, vitamin C, and B-vitamins), the anthocyanins may have improved blood circulation and other body functions to alleviate some symptoms that arise under the deficiency conditions. 
  2. The specific benefits described in Chinese books may not be fully realized by people who have a good diet, because these individuals already receive adequate levels of the active components. However, other benefits or enhanced benefits still may be obtained by virtue of getting a higher dose of the active constituents.
  3. Modern study of active constituents provides a basis for expanding the therapeutic benefit of herbs. For example, a patient who is prescribed an herb formula containing morus fruit might be told to additionally consume of other fruits (e.g., blue berries, cherries) or their juices. The black mulberry (Morus nigra) develops a richer tasting fruit than the white mulberry, and it can be consumed as a fresh fruit, juice, or jam. Thus, it is not necessary to rely solely on the Chinese herb ingredient to attain the desired results.
  4. Chinese herb therapies (as complex formulas) may address a health problem by using a group of several herbs that have a similar end effect, but with different active components and different mechanisms. For example, a formula comprised of morus fruit, ho-shou-wu, rehmannia, and ligustrum may nourish blood, alleviate constipation, and have antioxidant and antiaging effects, but each herb contributes a different group of active components: anthocyanins, anthoquinones, iridoid glycosides, and oleanolic acid, respectively. Together, these may reduce adverse oxidative reactions, enhance circulation, alleviate inflammatory processes that yield systemic consequences, and improve the digestion and absorption of nutrients while enhancing the elimination of waste products of metabolism.

Mulberry cultivation areas in China
Mulberry cultivation areas in China


The following are examples of recommendations for use of morus fruit with other herbs to treat certain conditions:
  1. For deficient yin and blood manifested as dizziness, vertigo, blurred vision, tinnitus, deafness, insomnia and early graying of hair, mulberry fruit is used with ho-shou-wu, ligustrum, and eclipta in the formula Shouwu Yanshou Dan. This combination can also be used for constipation in the elderly and for post-partum recovery. Ligustrum and eclipta together make a basic formula called Erzhi Wan, a well-known formula for yin deficiency with graying of the hair.
  2. For thirst and dry mouth due to deficient body fluids or diabetes, manifesting as thirst with desire to drink, profuse urine, and lassitude, mulberry fruit is used with ophiopogon, ligustrum, and trichosanthes root; alternatively, one can combine it with ophiopogon, glehnia or adenophora, and yu-chu.
  3. For constipation due to dryness in the intestines, mulberry fruit is used with black sesame seed, ho-shou-wu, and hemp seed (which can be substituted by flax seed).
  4. For chronic arthritis, mulberry fruit is used with ho-shou-wu and chin-chiu (qinjiao).
  5. For nervous stress, mulberry fruit is combined with schizandra and ligustrum.
  6. For insomnia, mulberry fruit is used with zizyphus, tang-kuei, and hoelen (or fu-shen). Mulberry fruit can also be combined with rehmannia (both cooked and raw) to alleviate insomnia due to blood and yin deficiency.
In Chinese markets, mulberry is often provided in the form of a paste called sangshengao. The paste is mixed into hot water to make a tea to enrich the liver and kidney and sharpen the hearing and brighten the eyes. For this application, it can be combined with the traditional formula Yiqi Congming Tang, which is used for deficiencies in hearing and vision, particularly in the elderly who suffer from deficiency of yin with deficient heat.

APPENDIX: Food and Medicine Uses of Mulberries in Azerbaijan

Following is part of a story (The origin of mulberry trees by Farid Alakbarov and Iskandar Aliyev) that appeared in Azerbaijan International, Autumn 2000. 

Fresh mulberries are so fragile and perishable that they have not yet been grown commercially in the United States, making them very rare and sought after-especially in California. Restaurant chefs have been known to line up for hours at outdoor markets to buy these fashionable berries at $10 to $15 a pound. In the Los Angeles area, some Iranian immigrants have even resorted to planting their own mulberry orchards so that they will have easy access to their favorite fruit. But in Baku, the capital city of Azerbaijan, mulberry trees can be found in parks and lining streets and boulevards. It's one of the favorite fruits. 

This sweet, juicy berry is by no means a newcomer to Azerbaijan. By the Middle Ages, there were already many different types of mulberries in the region. There are three main species of mulberries-white, red and black-all of them widely cultivated throughout Azerbaijan. The white mulberry, in particular, grows in the forests stretched along the Kur, Araz, and Samur rivers.

To pick mulberries, a person-often a young boy-climbs the tree and shakes the branches, causing the fruit to drop onto a cloth or plastic sheet below. The berries are very delicate and therefore need to be handled carefully so that they don't break open-the stain won't wash out. Azerbaijanis don't grow mulberry trees just for their fruit, however. In the summer, residents in the villages around Baku used to sit and drink tea or play nard (backgammon) in the cool shade of mulberry trees. There is a square in the Old City (Ichari Shahar) that takes its name after the tree. Even a song has been written about the mulberry tree.

A young mulberry picker
Today, mulberry trees (most frequently those bearing black fruit) line the streets of Baku and lend shade to courtyards. In the countryside, mulberry trees are often found in orchards and courtyards, along with a variety of other fruit trees like cherry, fig, pomegranate, apricot, apple and pear. Originally, male (fruitless) mulberry trees were planted along the streets and in the parks of Baku in order to provide shade and decoration. But somehow it happened that some female trees got planted as well. When their fruit becomes ripe each June, it tends to drop to the ground and stain the sidewalks. That's how you know it's mulberry season in Azerbaijan-that and kids' faces stained with the dark purple juice.

When mulberries are no longer in season, Azerbaijanis still enjoy eating them in the form of mulberry syrup concentrates known as doshab and bakmaz. To make the syrup, mulberry juice is boiled until it has a consistency that's much like honey. 

While this syrup makes a tasty sweet, it is also used as a medicine to protect against diseases of the liver, gall bladder, and heart. To treat gallbladder infections, one is supposed to drink 2 tablespoons of bakmaz dissolved in half a glass of water, then lie down in bed on his or her right side. The treatment should be taken on an empty stomach, half an hour before breakfast. Bakmaz is used to treat sore throats as well. Tut araghi, a potent liqueur made from mulberry juice, is another mulberry product that's very popular-not only Azerbaijan, but also in Georgia and Armenia. It's one of the national Azerbaijani versions of vodka. Some people believe that small doses of the drink protect against diseases of the stomach and heart.

Health Benefits of Mulberry

Mulberry is one of the nutrition treasures of alternative health medicine that has many health benefits to all who eat it. Mulberry contains fiber, calcium, phosphorus, potassium, magnesium, carbohydrates, iron and proteins essential to one's good health. The fruit is found mainly in the subtropical regions of Asia, Africa and the Americas and can be black, red, pink or white in color.

One benefit of Mulberry is that it contains anthocyanins. Anthocyanins are believed to contribute to the antioxidant properties of berries, and they are the reasons berries have their dark colors. At a 2007 symposium about the possible health benefits of berries, researchers presented theories that because berries contain anthocyanins they were able to: fight cancer, fight aging and neurological diseases, fight or control diabetes and fight against bacterial infections. Mulberry containing anthocyanin is therefore an antioxidant, which can provide all these benefits to those who eat them. Anthocyanins are also known to improve eyesight.

Mulberry juice is believed to be a good source of treating anemia and poor blood circulation. In Chinese medicine, people regularly mix Mulberry juice as a tonic and drink it to alleviate anemic symptoms and to improve their blood circulation. Mulberry also has the health benefit of soothing the nerves. When combined with Chinese schizandra and ligustrum, Mulberry is effective at soothing the nerves after a stressful day.
Mulberry is also a good source of nutrients that lower high blood pressure. The American Journal of Clinical Nutrition reports that eating just five ounces of mix berries a day can lower blood pressure, reducing the risk of blood clots and strokes.

Modern research done in France and Italy conclude that blood clotting and the degradation of collagen in the body leads to inflammation. Mulberry, like most berries, contains free radical scavengers that protect the body from degeneration. Specifically, Mulberry contains cyanidin 3-glucoside, which Epidemiological studies confirm reduces the risk of many degenerative diseases such as chronic arthritis and atherosclerosis. Thus, Mulberry fights against inflammation.

Cyanidin 3-glucoside according to the Journal of Medicinal Food also protects the body against cardiovascular disease and diabetes. Mulberry along with improving blood circulation, protecting the body against cardiovascular disease, also cures people who suffer from heart palpitations.

There are many health benefits of Mulberry. Mulberry has health benefits that have been proven in scientific research as well as health benefits that have survived the test of time in traditional Chinese medicine. But no matter to which medical belief you subscribe, what you can't deny is that the popularity and potential health benefits of berries are on the rise more than ever. So why not take a chance on this new wonder fruit and see if its benefits work for you.

Learn more about this author, Tommy Fassbender.

Britannica Concise Encyclopedia: Enzyme

Substance that acts as a catalyst in living organisms, regulating the rate at which life's chemical reactions proceed without being altered in the process. Enzymes reduce the activation energy needed to start these reactions; without them, most such reactions would not take place at a useful rate. Because enzymes are not consumed, only tiny amounts of them are needed. Enzymes catalyze all aspects of cell metabolism, including the digestion of food, in which large nutrient molecules (including proteins, carbohydrates, and fats) are broken down into smaller molecules; the conservation and transformation of chemical energy; and the construction of cellular materials and components.

Almost all enzymes are proteins; many depend on a nonprotein cofactor, either a loosely associated organic compound (e.g., a vitamin; see coenzyme) or a tightly bound metal ion (e.g., iron, zinc) or organic (often metal-containing) group. The enzyme-cofactor combination provides an active configuration, usually including an active site into which the substance (substrate) involved in the reaction can fit. Many enzymes are specific to one substrate. If a competing molecule blocks the active site or changes its shape, the enzyme's activity is inhibited. If the enzyme's configuration is destroyed (see denaturation), its activity is lost.

Enzymes are classified by the type of reaction they catalyze: (1) oxidation-reduction, (2) transfer of a chemical group, (3) hydrolysis, (4) removal or addition of a chemical group, (5) isomerization (see isomer; isomerism), and (6) binding together of substrate units (polymerization). Most enzyme names end in -ase. Enzymes are chiral catalysts, producing mostly or only one of the possible stereoisomeric products (see optical activity). The fermentation of wine, leavening of bread, curdling of milk into cheese, and brewing of beer are all enzymatic reactions. The uses of enzymes in medicine include killing disease-causing microorganisms, promoting wound healing, and diagnosing certain diseases.

Food and Fitness: Eenzyme

Enzymes are proteins which act as biological catalysts accelerating specific chemical reactions, such as the digestion of food. Without enzymes, these reactions often require very high temperatures and pressures. Although enzymes take part in the reactions, they are not chemically altered by them. Consequently they are not used up and are required in relatively small concentrations. The body varies the concentration of a particular enzyme to regulate a specific activity; generally, the higher the enzyme concentration, the greater the rate of reaction.

Enzymes sometimes require additional, non-protein components to function properly; these are called cofactors. Many minerals and vitamins function as cofactors or coenzymes; deficiencies result in inefficient enzyme activity and ill health.

Enzymes work most effectively within narrow ranges of temperature and pH. Deviations cause the enzyme to change shape (denaturation) and to become less effective; this happens if the body overheats as a result of physical exertion or when lactic acid produced by anaerobic respiration lowers the pH of body fluids.

Food and Nutrition: Enzyme

A protein that catalyses a metabolic reaction, so increasing its rate. Enzymes are specific for both the compounds acted on (the substrates) and the reactions carried out. Because of this, enzymes extracted from plants, animals, or micro-organisms, or those produced by genetic manipulation are widely used in the chemical, pharmaceutical, and food industries (e.g. chymosin in cheese making, maltase in beer production, for synthesis of vitamin C and citric acid).

Because they are proteins, enzymes are permanently inactivated by heat, strong acid or alkali, and other conditions which cause denaturation of proteins.

Many enzymes contain non-protein components which are essential for their function. These are known as prosthetic groups, coenzymes, or cofactors, and may be metal ions, metal ions in organic combination (e.g. haem in haemoglobin and cytochromes) or a variety of organic compounds, many of which are derived from vitamins. The (inactive) protein without its prosthetic group is known as the apo-enzyme, and the active assembly of protein plus prosthetic group is the holo-enzyme. See also enzyme activation assays.