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Bovine SOD



This food grade enzyme system used in National Enzyme Company products is derived from bovine liver. Bovine SOD is an enzyme that catalyzes the conversion of two molecules of superoxide, a highly reactive form of oxygen produced during normal cellular activity to one molecule of oxygen and one molecule of hydrogen peroxide.


The activity of this SOD preparation is measured in McCord-Fridovich Units (MFU). One MFU is defined as the amount of enzyme that will cause a 50% inhibition in the rate of reduction of ferricytochrome C at pH 7.8 and 23°C.


SOD is used within the Dietary Supplement Industry as an antioxidant.

Shelf Life:

One year with proper storage (cool and dry).

Typical Side Activities:

No recognized side activities


  • Form: Dry powder
  • Color: Light tan
  • Odor: Free of offensive odor
  • Taste: Free of offensive taste
  • Effective pH Range: pH 7.0 to 10.2
  • Optimum pH: pH 7.0 to 8.0
  • Effective Temperature Range:25°C to 70°C
  • Optimum Temperature: 25°C

Nothing disclosed above is to be construed as a recommendation to use our product in violation of any patents. The information presented above is believed to be accurate. However, said information and products are offered without warranty or guarantee except as to the composition and purity stated herein since the ultimate conditions of use and variability of the materials treated are beyond our control.

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