Description
“Amylase” is a digestive enzyme naturally produced by the pancreas and salivary glands, responsible for breaking down complex carbohydrates. Salivary amylase initiates starch digestion in the mouth, while pancreatic amylase continues carbohydrate breakdown in the small intestine. This enzyme facilitates the conversion of polysaccharides into simpler sugars, ensuring efficient nutrient processing. It also influences glucose metabolism and energy regulation. Amylase activity remains essential for carbohydrate processing and nutrient breakdown in digestion.
Functions in the Body
Category
Deficiency Symptoms
Amylase deficiency may result in symptoms like nausea, vomiting, abdominal pain, loss of appetite, and fever.
Synergists & Antagonists
Amylase may be inhibited by flavonoids such as quercetin, myricetin, and kaempferol, which can reduce its enzymatic activity. There are no well-documented synergies.
Amylase
Warnings
There are no significant warnings associated with amylase supplementation under normal circumstances.
Food Sources
Amylase can be found in natural sources such as honey, mangoes, bananas, kimchi, miso, and bee pollen.
Time Frame
Amylase is most effective when taken before meals, aiding in the digestion of carbohydrates during food intake.
Depleted By
Amylase production can be reduced by pancreatic disorders or chronic conditions affecting digestive enzyme production.