Physiology, Salivation

Excerpt

Salivation plays a vital role in digestion, as digestion of food begins in the mouth. The salivary submandibular, parotid, sublingual, and submucosal glands produce saliva which is necessary for the moistening of food products, breakdown of carbohydrates by salivary amylase (formerly known as ptyalin), antimicrobial, and other protective mechanisms. This initial phase of digestion and lubrication is essential for the passage of food from the oropharynx to the esophagus and stomach. Certain disease states, drugs, and radiation therapy can affect the proper functioning of salivation. This article will review the associated anatomy, histology, innervation, cellular mechanisms, development, the physiologic and pathophysiologic basis of salvation.