Amylase

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Other names
Synopsis
Uses: Health Conditions
Uses: Body Systems
Products

Other names for amylase

alpha-amylase
Amylase (gamma)
Amylase (mixed amylase)
Digestive Amylase
Fungal Amylase
Pancreatic Amylase

Synopsis of amylase

Amylase is a digestive enzyme responsible for breaking down starch and complex carbohydrates into simpler sugars like maltose and glucose, which the body can then absorb and use for energy. It exists in two primary forms in humans: salivary amylase (ptyalin), produced in the salivary glands and active in the mouth, and pancreatic amylase, secreted by the pancreas into the small intestine. These enzymes begin and continue the digestive process, ensuring efficient carbohydrate metabolism.

Amylase plays a crucial role in maintaining stable blood sugar levels, supporting energy metabolism, and preventing gastric and intestinal discomfort from undigested starches. Its function is especially important in high-carbohydrate diets, as it ensures that starch-heavy foods like bread, rice, and potatoes are properly broken down.

In modern integrative and functional medicine, supplemental amylase is often included in broad-spectrum digestive enzyme blends, used to support individuals with digestive insufficiency, pancreatic stress, bloating, or carbohydrate intolerance. It is also used in certain food-processing industries to improve texture, shelf life, and fermentability.

In diagnostic medicine, serum amylase levels are sometimes measured to assess pancreatic health, particularly in suspected cases of pancreatitis or salivary gland disorders. Elevated levels may indicate inflammation or damage to tissues where amylase is produced.

Historical Use:
Although the enzyme amylase itself was not identified until the 19th century—with the discovery of diastase (a form of amylase) in 1833 by Anselme Payen—its functional benefits have been understood for centuries through fermentation and traditional food preparation methods. Before refrigeration and industrial enzyme extraction, many traditional cultures instinctively used processes that enhanced natural enzyme activity, such as sprouting, soaking, and fermenting grains, which pre-digest starch and improve digestibility.

In Ayurvedic medicine, digestive capacity was described as “agni” (digestive fire). Practitioners often recommended herbal bitters and warming spices like ginger, black pepper, and cumin, which stimulate salivary and pancreatic secretions, indirectly enhancing amylase activity. Trikatu, a classic Ayurvedic formula, was commonly used to “ignite digestion,” helping with sluggish metabolism and starch intolerance.

Similarly, in Traditional Chinese Medicine (TCM), digestive issues involving bloating, fatigue, and poor appetite were associated with Spleen Qi deficiency, and herbs such as hawthorn berry, dried ginger, and fermented preparations were used to aid the breakdown of starchy or rich foods.

While ancient healers did not know amylase by name, their remedies supported the body’s natural enzyme systems through diet and botanicals. Today, amylase continues to serve as a critical bridge between traditional digestive strategies and modern enzymology, offering targeted support for starch digestion, energy balance, and gastrointestinal comfort.

Amylase is used for these health conditions

Digestion (poor) (Scientific)
Gas and Bloating (Scientific)
Indigestion (Scientific)

amylase is used to support these body systems

Digestive System (Scientific)
Gastrointestinal Tract (Scientific)
Intestinal System (Scientific)
Small Intestines (Scientific)

Products containing amylase

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