Amylase (alpha-amylase) is one of the digestive enzymes, which, being responsible for the breakdown of starch, glycogen and other carbohydrates, ensures their assimilation from food consumed by humans. The largest amount of amylase is secreted by the salivary glands and the pancreas. The enzyme secreted by the pancreas is called pancreatic amylase and its level can be measured separately or taken into account in the index of total alpha-amylase. Amylase, produced by the salivary glands, is the first enzyme that starts digestion in the oral cavity. It is under its influence that starch from food products begins to break down already in the mouth. As a result, with prolonged chewing of food rich in starch (potatoes, rice), it begins to acquire a sweetish taste. Without amylase, the assimilation of carbohydrates is greatly impaired, because starch molecules, due to their complexity, cannot be absorbed in the intestines without first being broken down.