Matthias Löhr and colleagues provide an in-depth review of diagnostic methods for pancreatic incidentaloma—incidental ...

Hyperlipasemia immediately after pancreatic resections may predict pancreatic fistula, reveals study published in the Surgery ...

In recent research published in eGastroenterology, Dr. J-Matthias Löhr and colleagues provide an in-depth review of ...

A new study by researchers at the Karolinska Institute and the University of Hamburg suggests liquid biopsy may revolutionize ...

Perioperative chemoimmunotherapy for resectable non-small cell lung cancer (NSCLC) shows promising long-term benefits with ...

One may assume that the origin of the inhibitor might be the pancreas itself, from which it can reach the bloodstream by a mechanism similar to that responsible for the elevation of serum amylase.

Recent research from the University of Helsinki sheds new light on the behavior of the KRAS gene in two of the deadliest cancers—pancreatic and colorectal cancer. These findings suggest ...

Upon ingestion, both the mouth and the pancreas secrete an enzyme, amylase into our digestive tract. Amylase breaks down all carbohydrates into their simplest single molecule units, monosaccharides.

Amylase, which is produced in the salivary glands and the pancreas, is also the reason why even non-sugary carbs like bread sometimes taste sweet. Today’s modern humans have varying numbers of ...

Amylase is a digestive enzyme that breaks down starch into glucose that the body can use for fuel. It’s produced in the pancreas and salivary glands and also gives bread its taste.

Two new studies found that ancient human ancestors carried a surprising diversity of genes for amylase, an enzyme that breaks down starch. By Carl Zimmer As soon as you put starch in your mouth ...