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Pancreatin

Pancreatin

Pancreatin, a cream-colored amorphous powder with a faint, inoffensive, characteristic odor, is a substance containing enzymes, principally amylase, lipase, and protease. It is obtained from the pancreas of the hog or ox.

Pancreatin's greatest activity is in neutral or slightly alkaline solutions. More than traces of mineral acids or large amounts of alkali hydroxides render pancreatin inert, and an excess of alkali carbonates inhibits its action.

Pancreatin is a digestive aid and is also used in the preparation of predigested foods for invalids. Enteric-coated granules of pancreatin have been used to treat infants with celiac disease and related pancreatic deficiencies. The usual dose is 325 milligrams to one gram as tablets, capsules, or granules.


References
Tyler, Varro E., Lynn R. Brady, et.al. 1981. Pharmacognosy. Lea and Febiger, Philadelphia. 520.

 


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