What is "pancreatic juice"

Pancreatic \Pan`cre*at"ic\, a. [Cf. F. pancr['e]atique.] (Anat.) Of or pertaining to the pancreas; as, the pancreatic secretion, digestion, ferments.

Pancreatic juice (Physiol.), a colorless alkaline fluid secreted intermittently by the pancreatic gland. It is one of the most important of the digestive fluids, containing at least three distinct enzymes, trypsin, steapsin (lipase) and an amylase, by which it acts upon all three classes of food stuffs. See Pancreas.

n. a juice produced by the pancreas

n. a fluid secreted into the duodenum by the pancreas; important for breaking down starches and proteins and fats

Pancreatic juice is a liquid secreted by the pancreas, which contains a variety of enzymes, including trypsinogen, chymotrypsinogen, elastase, carboxypeptidase, pancreatic lipase, nucleases and amylase. The pancreas is located in the visceral region, and is a major part of the digestive system required for proper digestion and subsequent assimilation of macronutrient substances required for living.

Pancreatic juice is alkaline in nature due to the high concentration of bicarbonate ions. Bicarbonate is useful in neutralizing the acidic gastric acid, allowing for effective enzymic action.

Pancreatic juice secretion is regulated by the hormones secretin and cholecystokinin, which is produced by the walls of the duodenum upon detection of acid food, proteins, fats and vitamins. Pancreatic secretion consists of an aqueous bicarbonate component from the duct cells and enzymatic component from the acinar cells. A clear alkaline secretion of the pancreas containing enzymes that aid in the digestion of proteins, carbohydrates, and fats.