pancreatin

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pancreatin

 [pan´kre-ah-tin]
a substance from the pancreas of the hog or ox containing enzymes, principally amylase, protease, and lipase; used as a digestive aid.

pan·cre·a·tin

(pan'krē-ă-tin),
A mixture of the enzymes from the pancreas of the ox or hog, used internally as a digestive, and also as a peptonizing agent in preparing predigested foods; it contains the proteolytic trypsin, the amylolytic amylopsin, and the lipolytic steapsin.

pancreatin

(păng′krē-ə-tĭn, păn′-, păn-krē′ə-tĭn)
n.
A mixture of the enzymes found in pancreatic juice, such as amylase, lipase, and trypsin, often extracted from hog or cattle pancreases and used as a digestive aid.

pan·cre·a·tin

(pan'krē-ă-tin)
A combination of specific digestive (pancreatic) enzymes obtained from swine or cattle: lipase, protease, and amylase. These enzymes aid in the digestion and absorption of fats and starches. Pancreatin is given for treatment of various pancreatic enzyme deficiencies resulting from conditions such as pancreatitis, cystic fibrosis, or complications of gastrointestinal bypass surgery.
[G. pankreas, pancreas]

pancreatin

A preparation of pancreatic digestive enzymes that can be taken by mouth. This may be required by people who have had a PANCREATECTOMY or whose pancreatic enzyme production is inadequate. Brand names are Creon, Nutrizym GR, Pancrease and Pancrex V.

pancreatin

an extract of the pancreas that contains pancreatic enzymes.

pan·cre·a·tin

(pan'krē-ă-tin)
A combination of specific digestive (pancreatic) enzymes obtained from swine or cattle; used medicinally in various ways.
[G. pankreas, pancreas]