Salivary gland disorders are conditions that lead to swelling or pain in the saliva-producing tissues around the mouth.
Causes, incidence, and risk factors
The salivary glands produce saliva (spit), which moistens food to aid chewing and swallowing. Saliva contains enzymes that begin the digestion process. Saliva also cleans the mouth by washing away bacteria and food particles. Saliva keeps the mouth moist and helps to keep dentures or orthodontic appliances (such as retainers) in place.
There are three pairs of salivary glands:
The two largest are the parotid glands, one in each cheek in front of the ears
Two sublingual glands are under the floor of the mouth
Two submandibular glands are at the back of the mouth on both sides of the jaw
All of the salivary glands empty saliva into the mouth through ducts that open at various locations in the mouth.
The salivary glands may become inflamed (irritated) because of infection, tumors, o...
Salivary gland biopsy is the removal of a small piece of tissue or cells from a salivary gland for examination.
Biopsy - salivary gland
How the test is performed
There are several pairs of salivary glands in different locations in the mouth:
A major pair in front of the ears (parotid glands)
Two major pairs on the floor of the mouth
Several minor pairs in the lips, cheeks, and tongue
One method of salivary gland biopsy is a needle biopsy . The skin over the gland is cleaned with rubbing alcohol. A local pain-killing medicine (anesthetic) may be injected, and a needle is inserted into the gland. A piece of tissue or cells are removed and placed on slides, which are sent to a laboratory for examination.
A biopsy can also be done to:
Determine the type of tumor in a salivary gland lump
Determine if the gland and tumor need to be removed
A biopsy of the glands in the lips or the parotid ...
When you eat carbohydrates, digestion begins in the mouth. Your salivary glands secrete a hormone called salivary amylase that starts breaking down starches and other large carbohydrates into smaller carbohydrates and glucose.
Recent research has shown that different people contain different levels of this salivary amylase, and the levels are both genetic and environmental. People who are descended from populations that traditionally ate a lot of carbohydrates have a lot more salivary amylase; up to half the protein in their saliva can be amylase, whereas other people have hardly any at all.
Environmental influences include the amount of carbohydrate in your diet now, and stress.
Recently two scientists from Rutgers University in New Jersey and the Monell Chemical Senses Center in Philadelphia wondered if people with high levels of amylase (which they termed HA) would digest starches faster and hence have higher blood glucose (BG) levels than people with low level...
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