Lipase
Synopsis of lipase
Lipase is a vital enzyme responsible for the breakdown of dietary fats (triglycerides) into free fatty acids and glycerol. It is secreted primarily by the pancreas in the small intestine, but also exists in forms produced by the stomach (gastric lipase), tongue (lingual lipase), and even certain microbes. Lipase plays a central role in digestion, nutrient absorption, and metabolic energy regulation.
In supplement form, lipase is often derived from microbial, fungal (e.g., Aspergillus species), or porcine sources and is typically used to support fat digestion, especially in individuals with pancreatic insufficiency, gallbladder issues, or disorders like cystic fibrosis and celiac disease. It is commonly found in digestive enzyme blends that aid in reducing bloating, fat malabsorption, steatorrhea (fatty stools), and related gastrointestinal discomfort.
Lipase is also being studied for roles beyond digestion, including cardiovascular health, lipid metabolism, and fat mobilization in weight management contexts. It is sometimes included in lipolytic skincare products to help reduce excess sebum or support fat breakdown in cosmetic applications, though this use is still emerging.
Historical Use:
While the enzyme lipase was not identified or understood until the rise of enzymology in the 19th century, its function was indirectly supported and manipulated through food and herbal medicine practices that enhanced fat digestion.
In Ayurveda, foods and herbs that stimulate bile and digestive fire (agni)—such as ginger, black pepper, and bitter tonics—were used to help metabolize fats and oils, likely enhancing the natural activity of lipase. In Traditional Chinese Medicine (TCM), the spleen and stomach were considered responsible for “transforming dampness” and “transporting food,” and bitter herbs like Coptis (Huang Lian) or digestive formulas like Bao He Wan were used to treat fatty indigestion—reflecting a functional understanding of fat digestion, even without knowledge of enzymes.
Fermented foods, which naturally contain microbial enzymes including lipase, were also widely used across cultures for improving digestion. Examples include fermented fish sauces in Southeast Asia, aged cheeses in Europe, and fermented grains or dairy in the Middle East and Central Asia. These foods likely aided fat breakdown and assimilation through the enzymatic action of lipase-producing microbes.
By the early 20th century, lipase became a central focus in the study of digestion, and it was soon extracted and incorporated into medical treatments for pancreatic insufficiency and digestive disorders. Today, lipase remains an essential therapeutic enzyme for digestive health and is routinely used in functional medicine and clinical nutrition for people with impaired fat metabolism.
Lipase is used for these health conditions
Abdominal Pain (Scientific)
Acid Indigestion (Scientific)
Digestion (poor) (Scientific)
Fat Metabolism (poor) (Scientific)
Gall Bladder (sluggish or removed) (Scientific)
Gas and Bloating (Scientific)
Indigestion (Scientific)
Pancreatitis (Scientific)
lipase is used to support these body systems
Digestive System (Scientific)
Gall Bladder (Scientific)
Gastrointestinal Tract (Scientific)
Intestinal System (Scientific)
Pancreas Head (Scientific)
Pancreatic Tail (Scientific)
Small Intestines (Scientific)
Stomach (Scientific)
