Magensäure

Magensäure, also known as gastric acid, is a digestive fluid produced in the stomach lining. It is primarily composed of hydrochloric acid (HCl), which plays a crucial role in digestion and defense. The concentration of hydrochloric acid in the stomach can be quite high, with a pH ranging from 1.5 to 3.5. This acidity is essential for breaking down food, particularly proteins, into smaller molecules that can be absorbed by the body.

Beyond its digestive function, magensäure also acts as a protective barrier against pathogens. The low pH environment effectively kills many bacteria, viruses, and other microorganisms that may be ingested with food or water, thus preventing infections. The stomach lining is protected from the corrosive effects of magensäure by a thick layer of mucus and rapid cell regeneration.

Several factors can influence the production of magensäure, including the presence of food, hormonal signals, and nerve impulses. Conditions such as gastritis or peptic ulcers can arise when the balance between stomach acid production and the protective mechanisms of the stomach lining is disrupted. Conversely, reduced stomach acid production, known as hypochlorhydria, can impair nutrient absorption and increase susceptibility to infections.