What is in saliva that moistens food?

The main component of saliva that moistens food is water, which makes up around 99% of its volume. Water helps to dissolve food particles and make them easier to swallow. In addition, saliva also contains a variety of other substances, such as electrolytes, proteins, and enzymes, which help to further break down food and prepare it for digestion. Some of the key substances found in saliva that contribute to its moistening properties include:

Mucin: Mucin is a glycoprotein that forms the basis of the mucous layer that coats the inside of the mouth and throat. It helps to create a slippery surface that allows food to pass easily down the esophagus.

Amylase: Amylase is an enzyme that breaks down carbohydrates, such as starches, into simpler sugars. This process begins in the mouth and continues in the stomach and small intestine.

Lingual lipase: Lingual lipase is an enzyme that breaks down fats into fatty acids and glycerol. This process also begins in the mouth and continues in the stomach and small intestine.

Electrolytes: Electrolytes, such as sodium, potassium, and chloride, help to maintain the proper balance of water and minerals in saliva.

Proteins: Proteins, such as albumin and globulins, help to form the structure of saliva and provide lubrication.

The composition of saliva can vary depending on a number of factors, such as the person's age, health, diet, and hydration status. For example, saliva production decreases as people age, which can lead to dry mouth. Certain medications and medical conditions can also affect saliva production and composition.