Amylase
Snapshot
Amylase is a digestive enzyme that breaks down carbohydrates into simple sugars, supporting healthy digestion, nutrient absorption, and reduced bloating.
What is Amylase?
Amylase is a key enzyme in the human digestive system that catalyzes the breakdown of starches and complex carbohydrates into simpler sugars like maltose and glucose. It is produced primarily by the salivary glands (salivary amylase) and pancreas (pancreatic amylase), and plays a vital role in the first stages of digestion. Supplementing with amylase can assist those with digestive enzyme deficiencies or individuals experiencing digestive discomfort after carb-heavy meals.
Where It Comes From
Supplemental amylase is typically derived from microbial sources such as Aspergillus oryzae (fungal) or Bacillus subtilis (bacterial), ensuring it is suitable for vegetarians and safe for enzyme therapy. It may also be extracted from animal pancreas glands in pharmaceutical-grade products. Naturally, amylase is present in saliva and secreted by the pancreas into the small intestine.
Key Nutrients & Compounds
As an enzyme, amylase does not provide nutrients in the conventional sense but acts as a catalyst to convert complex polysaccharides (like starch) into absorbable monosaccharides (like glucose). It operates in specific pH ranges, with salivary amylase functioning best at near-neutral pH and pancreatic amylase thriving in the alkaline environment of the small intestine.
Health Benefits
Amylase enhances the digestive process, particularly for starchy foods such as bread, rice, pasta, and potatoes. By improving the breakdown and absorption of carbohydrates, it reduces bloating, abdominal discomfort, and post-meal fatigue. It may also support individuals with pancreatic insufficiency, IBS, or enzyme deficiencies. In digestive enzyme blends, it complements protease and lipase for comprehensive macronutrient digestion. Some research also links amylase to stress response regulation, as low amylase levels may correlate with higher cortisol levels.
Recommended Dosage
Digestive enzyme supplements typically contain 10,000–50,000 DU (Dextrinizing Units) of amylase per serving. Dosage depends on the meal size and starch content, but a typical serving of a full-spectrum digestive enzyme blend taken before meals suffices for most individuals.
How to Use It
Amylase is best taken as part of a digestive enzyme blend just before or with meals, particularly those rich in carbohydrates. It is available in capsules, tablets, or powder form. Some sports nutrition products also include it to enhance glycogen breakdown and energy release.
Who Should Use It?
Amylase is beneficial for individuals who frequently experience gas, bloating, or discomfort after eating carbs. It is also useful for older adults with decreased enzyme production, people with digestive disorders like IBS or pancreatic insufficiency, and those transitioning to high-carb or plant-based diets.
Possible Interactions or Cautions
Amylase is generally well-tolerated. In rare cases, very high doses may cause gastrointestinal upset. Individuals with allergies to microbial enzyme sources should verify ingredient origins. Those with chronic pancreatitis or under medical supervision for blood sugar management should consult a healthcare provider before supplementing.
Final Thoughts
Amylase is a foundational digestive enzyme that plays a key role in breaking down carbs and supporting efficient nutrient absorption. Supplementation can promote smoother digestion, especially for high-starch meals, and contributes to overall gut health and energy metabolism when used as part of a complete digestive strategy.
Scientific Studies
Martinsen, T. C., Bergh, K., & Waldum, H. L. (2005). The role of pepsin and other proteolytic enzymes in the development of gastric ulcers. Scandinavian Journal of Gastroenterology, 40(10), 887–893. https://doi.org/10.1080/00365520510023381
Reid, J. R., et al. (2005). Amylase activity in the saliva and pancreatic secretions in patients with chronic pancreatitis. American Journal of Gastroenterology, 100(6), 1385–1391. https://doi.org/10.1111/j.1572-0241.2005.41408.x
Zhou, Y., & Zhang, L. (2020). Microbial production of amylase and its application in starch hydrolysis: A review. International Journal of Biological Macromolecules, 153, 1241–1250. https://doi.org/10.1016/j.ijbiomac.2020.03.082
Nater, U. M., & Rohleder, N. (2009). Salivary alpha-amylase as a non-invasive biomarker for the sympathetic nervous system: Current state of research. Psychoneuroendocrinology, 34(4), 486–496. https://doi.org/10.1016/j.psyneuen.2009.01.014