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The pancreatic juice is produced by the pancreas and is released into the duodenum during digestion.

It is very important for digestion because of its many different enzymes, which can split virtually all organic food components - with the exception of cellulose -.

The amylases, for example, degrade carbohydrates, the lipases lipids (fats), the proteases The release of digestive juice is controlled by nerve reflexes and hormonal reflexes, which are triggered as soon as the acidic food paste comes into contact with the mucous membrane of the duodenum.

Furthermore, the pancreatic juice also contains sodium bicarbonate, which can neutralize the acidic food paste. The intestinal content has a pH of 8.3, which is ideal for enzyme activity.

https://de.wikipedia.org/wiki/Pankreasenzyme _{(Wikipedia CC-by-sa-3.0)}

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 The pancreatic juice is produced by the [[Bauchspeicheldrüse/en|pancreas]] and is released into the duodenum during digestion.
-It is very important for digestion because of its many different [[enzyme|enzymes]], which can split virtually all organic food components - with the exception of cellulose -.
+It is very important for digestion because of its many different [[Enzym/en|enzymes]], which can split virtually all organic food components - with the exception of cellulose -.
 The amylases, for example, degrade [[carbohydrates]], the lipases [[lipids]] (fats), the [[protease|proteases]] The release of digestive juice is controlled by nerve reflexes and hormonal reflexes, which are triggered as soon as the acidic food paste comes into contact with the mucous membrane of the duodenum.