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Pancreatic juice, also known as pancreatic enzymes, is a fluid secreted by the exocrine glands of the pancreas. This vital digestive fluid contains a complex mixture of enzymes that are essential for breaking down food in the small intestine. The primary function of pancreatic juice is to aid in the digestion of carbohydrates, proteins, and fats.

Key enzymes found in pancreatic juice include amylase, which breaks down starches into simpler sugars; proteases like trypsin and chymotrypsin, which break down proteins into amino acids; and lipases, which break down fats into fatty acids and glycerol. In addition to enzymes, pancreatic juice also contains bicarbonate ions. These ions are crucial for neutralizing the acidic chyme that enters the duodenum from the stomach. This neutralization creates an alkaline environment, which is optimal for the activity of the pancreatic enzymes and protects the intestinal lining from acid damage.

Pancreatic juice is released into the duodenum, the first part of the small intestine, through the pancreatic duct. The production and release of pancreatic juice are regulated by hormones and the presence of food in the digestive system. Conditions that affect the pancreas, such as pancreatitis or pancreatic cancer, can impair the production or flow of pancreatic juice, leading to maldigestion and malabsorption of nutrients.