Enzyme
amylase
[ am-uh-leys, -leyz ]
Brand Names:
Creon; PanaKare; Pancreaze; PancrePlus; Pertzye; Viokace; Zenpep; Zypatt
Definitions related to amylase:
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Amylase is an enzyme which helps digest glycogen and starch. It is produced mainly in the pancreas and salivary glands.NCI ThesaurusU.S. National Cancer Institute, 2021
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An enzyme secreted by the pancreas that breaks starch into sugar.Harvard Dictionary of Health TermsHarvard Medical Publishing, 2011
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An enzyme that helps the body digest starches.NCI Dictionary of Cancer TermsU.S. National Cancer Institute, 2021
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Enzyme preparations are products that are used in the histopathology laboratory for the following purposes: (1) To disaggregate tissues and cells already in established cultures for preparation into subsequent cultures (e.g., trypsin); (2) To disaggregate fluid specimens for cytological examination (e.g., papain for gastric lavage or trypsin for sputum liquefaction); (3) To aid in the selective staining of tissue specimens (e.g., diastase for glycogen determination).Standard Product NomenclatureU.S Food & Drug Administration, 2003
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A group of amylolytic enzymes that cleave starch, glycogen, and related alpha-1,4-glucans. (Stedman, 25th ed) EC 3.2.1.-.NLM Medical Subject HeadingsU.S. National Library of Medicine, 2021
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The reference range for amylase is as follows: Serum test: Normal is 40-140 U/L Urine Test: Normal is 24-400 U/LWebMD, 2019
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