Salivas

Saliva is a clear, viscous fluid produced by the salivary glands in the mouth. It plays a crucial role in maintaining oral health, aiding digestion, and protecting the oral and digestive systems. Humans and many other animals produce saliva continuously, though production increases in response to stimuli such as the sight, smell, or taste of food, as well as in anticipation of eating.

The primary components of saliva include water (99.5%), electrolytes like sodium, potassium, calcium, and bicarbonate, enzymes such as amylase, and mucus. Salivary amylase begins the breakdown of carbohydrates in the mouth, converting starches into simpler sugars that can be further digested in the stomach and small intestine. Bicarbonate helps neutralize acids, protecting teeth from erosion and maintaining a stable pH in the mouth.

Saliva also contains antimicrobial agents, including lysozyme, lactoferrin, and immunoglobulin A (IgA), which help defend against bacteria, viruses, and fungi. These components contribute to the mouth’s natural defense mechanism, reducing the risk of infections and cavities. Additionally, saliva aids in taste perception by dissolving food chemicals, allowing them to interact with taste receptors on the tongue.

The salivary glands responsible for producing saliva include the parotid, submandibular, and sublingual glands, as well as numerous minor glands scattered throughout the mouth. Stimulation of these glands can occur through both conscious (voluntary) and unconscious (involuntary) processes, regulated by the autonomic nervous system. Conditions affecting saliva production, such as dry mouth (xerostomia), can impair digestion, oral health, and overall comfort, often requiring medical attention or lifestyle adjustments.