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Journal of Gastrointestinal & Digestive System - The Effect of pH on the Digestion of Food
ISSN: 2161-069X

Journal of Gastrointestinal & Digestive System
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  • Opinion Article   
  • J Gastrointest Dig Syst, Vol 12(12)

The Effect of pH on the Digestion of Food

Olivier Epaulard*
Department of Gastroenterology, University of Sydney, Australia
*Corresponding Author: Olivier Epaulard, Department of Gastroenterology, University of Sydney, Australia, Email:

Received: 30-Nov-2022 / Manuscript No. JGDS-22-87743 / Editor assigned: 02-Dec-1899 / PreQC No. JGDS-22-87743 (PQ) / Reviewed: 16-Dec-2022 / QC No. JGDS-22-87743 / Revised: 21-Dec-2022 / Manuscript No. JGDS-22-87743 (R) / Published Date: 28-Dec-2022


Absorption starts in the mouth. At the point when you bite your food it is blended in with spit, which supplies dampness as well as the starch processing catalyst, amylase. At the point when you eat crude food, its catalysts work with the salivary amylase to start assimilation.

Gulping keeps food from staying in the mouth long enough for any huge measure of absorption to happen. Notwithstanding, the food and salivary proteins proceed with the assimilation interaction until the discharge of stomach corrosive makes the pH dip under 3.0, which is the movement scope of plant catalysts. Before food shows up, the stomach typically has a pH somewhere in the range of 5.0 and 6.0. In youthful and sound grownups it requires around 45 minutes before enough corrosive is created to drop the pH to 3.0. This is on the grounds that stomach corrosive is emitted into the stomach because of the development of the stomach wall. During this time a lot of stomach related work can be achieved if plant catalysts, either native to the crude food ingested or from a supplemental source, are available. Tragically, how much time important to make stomach corrosive increments with age. Studies have demonstrated that more seasoned grown-ups frequently experience the ill effects of insufficient stomach corrosive levels.


Parts in spit assist with keeping the pH in your mouth somewhere in the range of 6.5 and 7 so the protein salivary amylase can begin to separate starches. The compounds that assist with processing food in the stomach, for example, pepsin, work best at a pH around 2, while those that capability in the digestive organs, including peptidases and maltase, work best at a pH around 7.5. Acid neutralizers increment the pH in the stomach, which could make the compounds in the stomach less successful. The low pH of the juices in the stomach can cause ulcers on the off chance that they eat through the walls of the small digestive system or stomach. This low pH additionally kills numerous microorganisms in the food you eat, forestalling sicknesses.

The pH inside the stomach once in a while, if at any point, dips under 3.0. Unadulterated stomach corrosive has a pH of 1.8 when it first enters the stomach, yet is immediately weakened within the sight of food. In any case, plant chemicals are not obliterated by the profoundly acidic climate of the stomach. They just become torpid until arriving at the higher pH levels in the small digestive tract, where they again become dynamic and proceed with the stomach related process. When their stomach related capability in the gastrointestinal plot is finished, countless compounds are assimilated through the stomach wall into the circulatory system.


How corrosive or what antacid your stomach related framework is can mean for how well your food is processed. This is estimated utilizing the pH scale, with lower numbers demonstrating a corrosive climate and larger numbers showing a soluble climate. Not all pieces of your gastrointestinal system have a similar pH in light of the fact that various phases of the stomach related process require various degrees of causticity.

Citation: Epaulard O (2022) The Effect of pH on the Digestion of Food. J Gastrointest Dig Syst 12:725.

Copyright: © 2022 Epaulard O. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.