pancreatin

American  

[pan-kree-uh-tin, pang-] / ˈpæn kri ə tɪn, ˈpæŋ- /

noun

1. Biochemistry. a substance containing the pancreatic enzymes, trypsin, amylase, and lipase.

2. a commercial preparation of this substance, obtained from the pancreas of the hog or ox, and used chiefly as a digestive.

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pancreatin British  

/ ˈpæŋkrɪətɪn /

noun

1. the powdered extract of the pancreas of certain animals, such as the pig, used in medicine as an aid to digestion by virtue of the enzymes it contains

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Etymology

Origin of pancreatin

First recorded in 1870–75; pancreat- + -in ²

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Example Sentences

See Examples For:

pancreatin

Like the digestive juices previously described, it owes its solvent power to its peculiar ferment principle, called pancreatin.

From A Treatise on Physiology and Hygiene For Educational Institutions and General Readers by Joseph Chrisman Hutchison

This condition is alleviated by eliminating animal proteins from the diet and taking digestive aids such as pancreatin pills with meals to assist in the digestion of vegetable proteins.

From How and When to Be Your Own Doctor by Steve Solomon

Such is the agency of ptyalin in the saliva, of pepsin in the gastric juice, and of pancreatin or trypsin in the secretion of the pancreas, in the processes of digestion.

From A System of Practical Medicine by American Authors, Vol. I Volume 1: Pathology and General Diseases by Various

Digestives—pepsin, pancreatin, muriatic acid and the various bitter tonics.

From Essentials of Diseases of the Skin Including the Syphilodermata Arranged in the Form of Questions and Answers Prepared Especially for Students of Medicine by Henry Weightman Stelwagon

Some of the more important ferments are: ptyolin of the saliva, pepsin of the stomach, and pancreatin and diastase of the intestines.

From Human Foods and Their Nutritive Value by Harry Snyder

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