Superoxide dismutase (SOD) being an enzyme, is particularly sensitive to acidic pH, high temperatures and aqueous media. As it passes through the gastrointestinal tract, the enzyme is denatured. It follows the same path as other edible proteins and as such, cannot initiate its antioxidant effect.
To solve this problem, we have put in several protective coatings. By limiting the attack on SOD by digestive enzymes, they allow molecules to reach the intestine in sufficient quantity to take effect.