Nyálkatermelés

Nyálkatermelés, often referred to as salivation, is the physiological process of producing saliva in the mouth. Saliva is a fluid secreted by salivary glands, primarily the parotid, submandibular, and sublingual glands, as well as numerous smaller glands scattered throughout the oral mucosa. The production of saliva is a continuous process, though the rate of secretion can vary significantly depending on various stimuli.

The composition of saliva is complex, containing water, electrolytes, mucus, antibacterial compounds, enzymes, and various other substances. Its functions are multifaceted. It aids in lubrication and moistening of food, facilitating chewing and swallowing. Saliva also plays a crucial role in taste perception by dissolving food particles. Furthermore, it initiates the digestion of carbohydrates through the enzyme amylase and contributes to oral hygiene by cleansing the mouth and neutralizing acids produced by bacteria. Antibacterial components in saliva help to prevent infections.

The regulation of nyálkatermelés is primarily controlled by the autonomic nervous system. Both the parasympathetic and sympathetic nervous systems influence salivary gland activity, with the parasympathetic system generally promoting copious, watery saliva, and the sympathetic system often stimulating the secretion of a thicker, mucus-rich saliva. Sensory input, such as the sight, smell, taste, or even thought of food, can trigger a reflex increase in salivation. Conversely, factors like dehydration or certain medications can lead to a decrease in saliva production, a condition known as xerostomia or dry mouth.