pancreatin

A mixture of the enzymes of pancreatic juice, such as amylase, lipase, and trypsin, extracted from animals such as cattle or hogs and used as a digestive aid.

A name formerly used for the active principle of the pancreatic juice.

One of the digestive enzymes of the pancreatic juice.

A preparation of pancreatic juice, usually obtained from the ox or hog, containing the three main digestive enzymes trypsin, amylase, and lipase, and used in medicine as an aid to digestion.

A mixture of several digestive enzymes produced by the exocrine cells of the pancreas, composed of amylase, lipase and protease.

extract from the pancreas of animals that contains pancreatic enzymes; used to treat pancreatitis and other conditions involving insufficient pancreatic secretions