Amylase is an enzyme which catalyses the hydrolysis of starch into sugars.
Amylases' main function is to hydrolyze the glycosidic bonds in starch molecules, converting complex carbohydrates to simple sugars.
There are three main classes of amylase enzymes; Alpha-, beta- and gamma-amylase, and each act on different parts of the carbohydrate molecule.
Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion.
In the human body, amylase is predominantly produced by the salivary glands and the pancreas.
The normal range of amylase is 40 to 140 units per liter (U/L) or 0.38 to 1.42 microkat/L (µkat/L).
Normal value ranges may vary slightly among different laboratories.
This enzyme helps break down starches into sugar, which your body can use for energy.
If you don't have enough amylase, you may get diarrhea from undigested carbohydrates.
Amylase is responsible for the breaking of the bonds in starches, polysaccharides, and complex carbohydrates into easier to absorb simple sugars.
Salivary amylase is the first step in the chemical digestion of food.
Amylases are protein enzymes that are used in the digestion of starches into simple sugars.
There are three main types: alpha-, beta- and gamma-amylases, and they each work on breaking down different parts of carbohydrates.
Foods rich in amylase include potatoes, sweet potatoes, soybeans and cereal grains.
Once absorbed, the carbohydrates digested by amylase supply you with much-needed energy to fuel your fast-paced life.
Without amylase in your body, you'd be very tired and likely suffer from uncomfortable indigestion.
Salivary amylase starts breaking down starch in the mouth and continues to do so after the food is passed into the stomach and small intestine.
Salivary amylase works best at a neutral pH, but can survive the stomach acid.