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Insalivation of food

The salivation consists of impregnating the food with saliva from the salivary glands , while occurs chewing.

The saliva, among other functions, serves to:

  • Moisten the food to detect the taste.
  • Lubricate the food to facilitate swallowing.
  • Begin the chemical digestion of carbohydrates, mainly starch.
  • It contains some enzymes, such as lysozyme , which attack some bacteria that exist in food, so it also has a defensive function.

Saliva contains amylase, a digestive enzyme that starts the digestion of starch. The food crushed and mixed with saliva forms the cud.                  

There are three salivary glands that produce between 1 and 1.5 liters of saliva a day. They are the sublingual , submaxillary and parotid salivary glands .

Glándulas salivares: parótidas, submaxilares y siblinguales

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