Amylase is a type of enzyme that helps break down carbohydrates (like sugars and starches) into smaller units that our bodies can use for energy. Full definition
It also activates the production of amylase enzymes needed for carbohydrate digestion. (westonaprice.org)
Evidence for multiple copies of the salivary amylase gene in high starch eating Asians, and a gene variant that is important for breaking down fats in plant foods in Europeans and Middle Easterners may reflect an adaption to agriculture (Hancock et al, 2010). (blog.realfood-realhealth.com)
Humans have much higher levels of amylase in their saliva than chimpanzees, and recently it was discovered how this came about. (newscientist.com)