An enzyme that breaks down starches into simpler sugars, found in plants and used in brewing, baking, and industrial processes.
From Greek 'dia-' (through) + 'stasis' (standing, placed). Named because it causes starch to stand apart or separate into component molecules.
Diastase is why your saliva starts digesting bread the moment it hits your mouth, and why brewers use it to convert grain into fermentable sugars—it's been helping humans eat and drink for thousands of years!
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