essay writing on digestive system

Essay on Human Digestive System

Introduction

The human digestive system is a complex and efficient network responsible for breaking down food, absorbing nutrients, and expelling waste. It comprises organs such as the mouth, esophagus, stomach, intestines, liver, and pancreas. This complex system ensures that our body obtains essential nutrients for energy, growth, and cellular repair. This system is vital to preserving general health and well-being, underscoring its importance.

Anatomy of the Digestive System

It involves a coordinated effort of different body parts to break down food, absorb nutrients, and expel waste. This system divides into the digestive tract and the accessory organs that aid in digestion:

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The Digestive Tract

The tube that connects the mouth to the anus is the digestive tract, and it is continuous. It includes several critical structures:

1. Mouth: The digestive process starts from the mouth, where mechanical digestion occurs through chewing (mastication), and chemical digestion begins with saliva. Amylase, found in saliva, initiates the breakdown of carbohydrates.

2. Pharynx and Esophagus: After chewing and mixing with saliva, the individual swallows the informed bolus. The pharynx (throat) is a pathway for the food to move into the esophagus, a muscular tube that transports the bolus to the stomach through peristalsis (wave-like muscle contractions).

3. Stomach: The stomach, a muscular, J-shaped organ, mixes food with gastric juices, which include hydrochloric acid and digestive enzymes like pepsin. These substances further break down proteins and other components of food into a semi-liquid form called chyme. Additionally, the stomach serves as a temporary storage space.

4. Small Intestine: The small intestine is a long, coiled tube where most digestion and nutrient absorption occur. It has three parts:

• Duodenum: In the first section, chyme is mixed with pancreatic juice (from the pancreas) and bile (from the gallbladder and liver). These fluids contain enzymes that aid in the subsequent digestion of lipids, proteins, and carbohydrates.
• Jejunum: This is the middle section where most nutrient absorption takes place. Its highly folded lining, covered with villi and microvilli, increases the surface area for absorption.
• Ileum: The final section that continues the absorption process and connects to the large intestine.

5. Large Intestine (Colon): The large intestine absorbs water and salts from undigested material and compacts the waste into feces. It includes:

• Cecum: A pouch connects to the ileum, and an appendix is attached.
• Colon: Divided into ascending, transverse, descending, and sigmoid parts, it processes waste to prepare it for elimination.
• Rectum: The final section stores feces before excreting them through the anus.

6. Anus: The digestive tract terminates at the anus, where the body expels feces. Two sphincters (internal and external) control the release of waste.

Process of Digestion

The human digestive system intricately breaks down food into essential nutrients through stages of ingestion, mechanical and chemical digestion, absorption, and egestion, sustaining life:

• Ingestion: The journey begins with ingestion, taking food into the mouth. The complex coordination of muscles opens the mouth, and you introduce food. This simple act marks the commencement of a chain reaction of physiological events crucial for nutrient extraction.
• Mechanical Digestion: Once food enters the mouth, mechanical digestion ensues. This process involves the physical breakdown of food into smaller particles, facilitating subsequent chemical digestion. The primary instrument of mechanical digestion is chewing, where teeth grind and crush food into smaller, more manageable fragments. The tongue helps with swallowing by combining food and saliva to form a cohesive mass called a bolus.
• Digestion: Digestion intensifies as the bolus traverses the esophagus into the stomach. Digestive enzymes and gastric juices secreted by the stomach lining initiate the breakdown of proteins into simpler amino acids. Peristaltic contractions churn and mix the bolus with gastric secretions, forming a semi-liquid substance called chyme. This mechanical action and enzymatic activity set the stage for efficient nutrient extraction.
• Chemical Digestion: Chemical digestion, primarily in the stomach and small intestine, involves the enzymatic breakdown of complex molecules into absorbable nutrients. In the stomach, pepsinogen is activated to pepsin by hydrochloric acid, initiating protein digestion. Simultaneously, gastric lipase initiates the digestion of fats. Upon entering the small intestine, bile from the liver and pancreatic enzymes further break down carbohydrates, fats, and proteins into their constituent molecules—sugars, fatty acids, and amino acids—readied for absorption.
• Absorption: The small intestine is the main organ for absorbing nutrients. Its unique structure, which consists of microvilli and villi, dramatically expands the surface area that absorbs nutrients. Nutrients, now in their simplest forms, are absorbed through the intestinal lining into the bloodstream. The organism absorbs carbohydrates as glucose, proteins as amino acids, and fats as glycerol and fatty acids. The intestinal tract also absorbs water, vitamins, and minerals, nourishing the body and sustaining vital physiological functions.
• Egestion (Excretion): As absorption concludes, undigested and unabsorbed remnants, along with waste products, transit into the large intestine. Here, water reabsorption occurs, forming feces—a semisolid waste material composed of indigestible substances, bacteria, and sloughed-off cells. Peristaltic contractions propel fecal matter towards the rectum, where it is stored until eliminated through defecation—the final stage of the digestive process.

Detailed Functions of Organs

Let’s examine how each organ functions in this system, which is crucial for comprehending how our bodies convert food into the building blocks necessary for survival:

1. Mouth: The digestion process starts from the mouth. Here, food is broken down mechanically by chewing and chemically by saliva. Enzymes like amylase found in saliva produced by salivary glands begin the breakdown of carbohydrates. The tongue manipulates food and forms it into a bolus, which you then swallow.

2. Pharynx and Esophagus: The pharynx (throat) moves food from the mouth to the esophagus, a muscle tube that moves food towards the stomach with wave-like contractions called peristalsis. The lower esophageal sphincter (LES) at the end of the esophagus opens to allow the bolus to enter the stomach and then closes to prevent acid reflux.

3. Stomach: Food is broken down by the muscular organ known as the stomach, further using mechanical and chemical digestion. TGastric glands in the stomach’s lining secrete pepsinogen lining’s gastric glands. The acidic environment generated by aHCl changes the pepsinogen enzyme that breaks down proteins into peptides by acidity. The stomach also churns the food-liquid combination.

4. Small Intestine: Most digestion and nutritional absorption occur in a lengthy, coiled tube in the small intestine. It has three parts:

• Duodenum: Here, pancreatic juice and bile from the liver, gallbladder, and pancreas combine with chyme. Pancreatic enzymes such as lipase, amylase, and proteases break down proteins, lipids, and carbohydrates, while bile emulsifies fats.
• Jejunum: The middle section of the small intestine, where most nutrient absorption occurs. The inner surface has villi and microvilli that increase the surface area for absorption.
• Ileum: The final section, where absorption of vitamin B12, bile salts, and remaining nutrients takes place. The ileocecal valve, which controls the flow into the large intestine, marks the end of the ileum.

5. Liver: The liver has multiple functions, including producing bile, which is essential for emulsifying and digesting fats. It also processes nutrients absorbed from the small intestine, detoxifies harmful substances, and stores glycogen, vitamins, and minerals.

6. Gallbladder: The gallbladder is where the liver’s generated bile is kept and concentrated. When fatty food enters the duodenum, the gallbladder discharges bile down the bile duct towards the small intestine to help digestion.

7. Pancreas: The pancreas’s activities are both exocrine and endocrine. Through the pancreatic duct, it secretes the digesting enzymes lipase, proteases, and amylase into the small intestine. It also releases bicarbonate to neutralize stomach acid in the duodenum. Additionally, the pancreas regulates blood sugar by producing insulin and glucagon.

8. Large Intestine: The large intestine forms solid waste (feces) because it collects water and salts from the material one cannot digest. It consists of:

• Cecum: The beginning of the large intestine, which receives material from the ileum.
• Colon: The central part of the large intestine, divided into ascending, transverse, descending, and sigmoid colon. It absorbs water and salts.
• Rectum: The final section of the large intestine stores feces before elimination.
• Anus: The digestive tract’s aperture expels feces.

Regulation of Digestive Functions

The regulation of digestive activities in the human digestive system presented are as follows:

• Nervous System Regulation: The enteric nervous system controls digestive functions autonomously and communicates with the central nervous system to modulate activities in response to external stimuli.
• Hormonal Regulation: Specialized cells release hormones in the digestive organs, coordinating processes like enzyme secretion and nutrient absorption in response to food presence and nutritional content.
• Chemical Regulation: It involves maintaining optimal pH levels within the digestive tract through the secretion of acids, enzymes, and alkaline substances, ensuring effective digestion and absorption of nutrients.
• Mechanical Regulation: It refers to the physical processes such as chewing, swallowing, and peristalsis that facilitate the movement and breakdown of food within the digestive tract for digestion and absorption.
• Adaptive Changes: Our digestive organs are relatively adaptable, undergoing structural and functional adaptations in response to dietary variations. For instance, they can hypertrophy pancreatic cells with high-fat diets or decrease gastric acid secretion during fasting.
• Feedback Mechanisms: These control systems are marvels of efficiency. They monitor and adjust digestive processes based on internal and external cues. They ensure efficient nutrient absorption and energy balance by regulating secretion, motility, and satiety signals.

Common Digestive Disorders

The signs and symptoms of common digestive disorders which are essential steps in promoting digestive health and well-being:

• Gastroesophageal Reflux Disease (GERD): This chronic illness develops when the stomach’s acidic contents reflux back into the esophagus, irritating and inflaming the lining. Symptoms include heartburn, regurgitation, chest pain, and difficulty swallowing.
• Peptic Ulcer Disease: Peptic ulcers are lesions that develop on the stomach’s lining, esophagus, or small intestine. They occur when stomach acid and the bacteria Helicobacter pylori (H. pylori) erode protective mucosal barriers. Abdominal pain, bloating, nausea, vomiting, and bleeding are possible symptoms.
• Irritable Bowel Syndrome (IBS): IBS is a common gastrointestinal disorder characterized by abdominal pain, bloating, cramping, diarrhea, and constipation. The exact cause of IBS is unknown, but factors such as abnormal gut motility, visceral hypersensitivity, and alterations in gut microbiota may contribute to its development.
• Inflammatory Bowel Disease (IBD): Ulcerative colitis and Crohn’s disease are two examples of chronic inflammatory diseases of the digestive system, including IBD. Inflammation and ulceration of the intestinal lining characterize these conditions, which cause symptoms such as abdominal pain, diarrhea, rectal bleeding, weight loss, and fatigue.
• Gallstones: These are solid collections of digestive juices that form in the gallbladder, a small organ located under the liver. Their size and composition can differ, and if they obstruct the bile ducts, they might result in symptoms including jaundice, nausea, vomiting, and stomach pain.
• Constipation: Constipation, a common digestive ailment characterized by infrequent bowel movements or difficulty passing feces, can result from various factors such as inadequate fiber intake, dehydration, lack of exercise, certain medications, or underlying health conditions.
• Diarrhea: Loose, watery stools characterize diarrhea and can be acute or chronic. It can result from infections, food intolerances, medications, inflammatory conditions, or functional bowel disorders. If left untreated, chronic diarrhea can result in nutrient shortages and dehydration.

Diagnostic Techniques

The human digestive system, a complex network of organs, undergoes various maladies necessitating precise diagnostic techniques. These include:

• Endoscopy: A non-invasive diagnostic technique, endoscopy visualizes the digestive tract via a flexible tube with a camera inserted through the mouth or rectum. It detects inflammation, ulcers, tumors, and bleeding and obtains biopsies. This non-invasiveness is particularly beneficial in diagnosing conditions such as GERD, ulcers, IBD, and colorectal cancer, as it minimizes patient discomfort.
• Colonoscopy: Colonoscopy is a crucial procedure for screening colorectal cancer and detecting polyps and inflammatory bowel disease. A colonoscope visually examines the colon and rectum, allowing for polyp removal and biopsy. It’s the gold standard for early detection and prevention of colorectal cancer.
• Imaging Techniques: X-rays identify intestinal issues; barium contrast studies enhance visibility by coating the digestive tract. CT scans detect tumors and abscesses in detail. MRI provides high-resolution images of soft tissues, aiding in liver, pancreatic, and biliary tract assessments without radiation exposure.
• Laboratory Tests: Laboratory tests assess biochemical markers, enzyme levels, and pathogens in digestive disorders. Blood tests reveal liver function, pancreatic enzymes, and inflammation markers. Stool tests detect blood, infections, and enzyme abnormalities, important for colorectal cancer screening and diagnosing gastrointestinal conditions.

Maintaining Digestive Health

Maintaining digestive health is essential for overall health and well-being. Here are some tips to promote optimal digestive function:

• Balanced Healthy Diet and Nutrition: A balanced healthy diet includes fruits, vegetables, whole grains, lean proteins, and healthy fats, providing essential nutrients for optimal digestion. Variety and appropriate proportions ensure the body’s nutritional needs for digestive health.
• Importance of Fiber: Both soluble and insoluble Fiber promote regular bowel movements and diversity of gut microbiota. Soluble Fiber aids nutrient absorption, while insoluble Fiber adds bulk to stool, aiding its passage. A fiber-rich diet reduces digestive disorders and colorectal cancer risk.
• Hydration: Adequate hydration is vital for digestion, as water dissolves nutrients, aids absorption, and lubricates the digestive tract. Insufficient intake can cause constipation. Drinking water, especially with fiber-rich foods, supports optimal digestion.
• Regular Exercise: Regular exercise aids digestion by stimulating intestinal contractions, reducing constipation risk, and managing stress, which impacts digestive function. Activities like walking, swimming, or yoga promote a healthy digestive system.
• Avoid Harmful Substances: Excessive alcohol and tobacco harm digestion. Alcohol irritates the stomach, causing inflammation and ulcers, while chronic use harms the liver and pancreas. Tobacco weakens the lower esophageal sphincter, causing acid reflux. Avoiding them is vital for digestive health.

FAQs on Human Digestive System

1. What is the human digestive system?

Answer: The digestive system in humans is a sophisticated network of organs and functions that converts meals into nutrients so the body can utilize and absorb them for growth, repair, and energy.

2. What are the main organs of our digestive system?

Answer: The mouth, esophagus, stomach, small intestine, large intestine, liver, gallbladder, and pancreas are some of the organs of the digestive system.

3. How can you maintain a digestive system?

Answer: To maintain digestive health, eat a fiber-rich diet, hydrate, exercise, manage stress, and avoid excess alcohol and tobacco. Regular healthcare check-ups detect and prevent issues.

Let us honor the intricate dance of digestion within us. Respect the nourishment it offers and its pivotal role in our well-being. Adopt mindful eating practices, prioritize nutritious choices, and foster gratitude for this remarkable system sustaining us daily. Understanding and honoring our digestive process empowers us to make informed dietary decisions and nurture a harmonious relationship with our bodies, promoting long-term health and vitality.

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Essay on Digestive System

Students are often asked to write an essay on Digestive System in their schools and colleges. And if you’re also looking for the same, we have created 100-word, 250-word, and 500-word essays on the topic.

Let’s take a look…

100 Words Essay on Digestive System

Introduction to digestive system.

The digestive system is a group of organs that work together to change the food we eat into energy for our bodies. It’s like a food processing factory. It includes the mouth, esophagus, stomach, small intestine, large intestine, rectum, and anus.

Process of Digestion

Digestion starts in the mouth when we chew food. It then travels down the esophagus to the stomach. In the stomach, food is mixed with stomach acids to break it down into a liquid. This liquid then moves to the small intestine.

Role of Small Intestine

The small intestine plays a major role in digestion. Here, nutrients from the liquid food are absorbed into the bloodstream. The blood then carries these nutrients to all parts of the body. The leftover food, which the body can’t use, moves to the large intestine.

Role of Large Intestine

The large intestine is the last part of the digestive process. It absorbs water from the leftover food and turns it into waste. This waste then leaves the body through the rectum and anus. This whole process is known as digestion.

250 Words Essay on Digestive System

What is the digestive system.

The digestive system is a group of organs that work together to change the food you eat into energy and basic nutrients to power your body. It is like a food processing plant that takes in raw materials (food) and turns them into something the body can use.

Parts of the Digestive System

The digestive system is made up of several parts. It starts with the mouth, where you chew and swallow your food. Then there’s the esophagus, a tube that carries food to your stomach. The stomach is like a mixer, churning and breaking down food into a liquid.

How Food Travels

From the stomach, the liquid food then goes into the small intestine. Here, it is broken down even more so your body can absorb the nutrients. Finally, what’s left goes into the large intestine, and then out of your body as waste.

The Role of the Liver and Pancreas

The liver and the pancreas also play important roles in digestion. The liver makes a juice called bile that helps to break down fats. The pancreas makes juices that help to break down carbohydrates, fats, and proteins.

Importance of the Digestive System

The digestive system is very important. Without it, our bodies wouldn’t get the nutrients they need. It keeps us healthy and gives us energy. So, remember to eat a balanced diet to keep your digestive system happy and healthy.

500 Words Essay on Digestive System

The digestive system: an introduction.

The digestive system is a group of organs that work together to change the food we eat into energy our bodies can use. It’s like a food processing factory inside our body. It includes the mouth, esophagus, stomach, small intestine, large intestine, rectum, and anus. The liver and pancreas also play a big role in digestion.

Starting Point: The Mouth

Digestion begins in the mouth. When we eat, our teeth break down the food into smaller pieces. Our saliva, a liquid made by the salivary glands, mixes with these pieces, making them easier to swallow. Saliva also starts the process of breaking down the food chemically.

The Esophagus: The Food Pipe

The esophagus is a long tube that connects the mouth to the stomach. It uses a process called peristalsis to move food. This process is like a wave of muscle contractions that pushes the food down into the stomach.

The Stomach: The Mixing Pot

The stomach is like a mixing pot. Here, the food is mixed with stomach acid and enzymes, which break it down into a liquid. This liquid is then sent to the small intestine.

The Small Intestine: The Nutrient Absorber

The large intestine: the water saver.

The large intestine, also known as the colon, is the final part of the digestive system. Its job is to absorb water from the remaining indigestible food matter, and then to pass useless waste material from the body.

The End of the Journey: The Rectum and Anus

The rectum and anus are the last parts of the digestive system. The rectum stores the waste until it’s ready to leave the body. Then, it passes through the anus and out of the body as feces.

Conclusion: The Importance of the Digestive System

Remember, eating a balanced diet and drinking plenty of water can help keep your digestive system healthy and working well. Regular exercise is also important as it helps keep food moving through the digestive system, reducing the risk of constipation.

That’s it! I hope the essay helped you.

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12 Overview of the Digestive System

Learning objectives.

By the end of this section, you will be able to:

• Identify the organs of the alimentary canal from proximal to distal, and briefly state their function
• Identify the accessory digestive organs and briefly state their function
• Describe the four fundamental tissue layers of the alimentary canal
• Contrast the contributions of the enteric and autonomic nervous systems to digestive system functioning
• Explain how the peritoneum anchors the digestive organs

The function of the digestive system is to break down the foods you eat, release their nutrients, and absorb those nutrients into the body. Although the small intestine is the workhorse of the system, where the majority of digestion occurs, and where most of the released nutrients are absorbed into the blood or lymph, each of the digestive system organs makes a vital contribution to this process ( Figure 23.2 ).

As is the case with all body systems, the digestive system does not work in isolation; it functions cooperatively with the other systems of the body. Consider for example, the interrelationship between the digestive and cardiovascular systems. Arteries supply the digestive organs with oxygen and processed nutrients, and veins drain the digestive tract. These intestinal veins, constituting the hepatic portal system, are unique; they do not return blood directly to the heart. Rather, this blood is diverted to the liver where its nutrients are off-loaded for processing before blood completes its circuit back to the heart. At the same time, the digestive system provides nutrients to the heart muscle and vascular tissue to support their functioning. The interrelationship of the digestive and endocrine systems is also critical. Hormones secreted by several endocrine glands, as well as endocrine cells of the pancreas, the stomach, and the small intestine, contribute to the control of digestion and nutrient metabolism. In turn, the digestive system provides the nutrients to fuel endocrine function.  Table 23.1  gives a quick glimpse at how these other systems contribute to the functioning of the digestive system.

Digestive System Organs

The easiest way to understand the digestive system is to divide its organs into two main categories. The first group is the organs that make up the alimentary canal. Accessory digestive organs comprise the second group and are critical for orchestrating the breakdown of food and the assimilation of its nutrients into the body. Accessory digestive organs, despite their name, are critical to the function of the digestive system.

Alimentary Canal Organs

Also called the gastrointestinal (GI) tract or gut, the  alimentary canal  (aliment- = “to nourish”) is a one-way tube about 7.62 meters (25 feet) in length during life and closer to 10.67 meters (35 feet) in length when measured after death, once smooth muscle tone is lost. The main function of the organs of the alimentary canal is to nourish the body. This tube begins at the mouth and terminates at the anus. Between those two points, the canal is modified as the pharynx, esophagus, stomach, and small and large intestines to fit the functional needs of the body. Both the mouth and anus are open to the external environment; thus, food and wastes within the alimentary canal are technically considered to be outside the body. Only through the process of absorption do the nutrients in food enter into and nourish the body’s “inner space.”

Accessory Structures

Each  accessory digestive organ  aids in the breakdown of food ( Figure 23.3 ). Within the mouth, the teeth and tongue begin mechanical digestion, whereas the salivary glands begin chemical digestion. Once food products enter the small intestine, the gallbladder, liver, and pancreas release secretions—such as bile and enzymes—essential for digestion to continue. Together, these are called accessory organs because they sprout from the lining cells of the developing gut (mucosa) and augment its function; indeed, you could not live without their vital contributions, and many significant diseases result from their malfunction. Even after development is complete, they maintain a connection to the gut by way of ducts.

Histology of the Alimentary Canal

Throughout its length, the alimentary tract is composed of the same four tissue layers; the details of their structural arrangements vary to fit their specific functions. Starting from the lumen and moving outwards, these layers are the mucosa, submucosa, muscularis, and serosa, which is continuous with the mesentery (see  Figure 23.3 ).

The  mucosa  is referred to as a mucous membrane, because mucus production is a characteristic feature of gut epithelium. The membrane consists of epithelium, which is in direct contact with ingested food, and the lamina propria, a layer of connective tissue analogous to the dermis. In addition, the mucosa has a thin, smooth muscle layer, called the muscularis mucosae (not to be confused with the muscularis layer, described below).

Epithelium —In the mouth, pharynx, esophagus, and anal canal, the epithelium is primarily a non-keratinized, stratified squamous epithelium. In the stomach and intestines, it is a simple columnar epithelium. Notice that the epithelium is in direct contact with the lumen, the space inside the alimentary canal. Interspersed among its epithelial cells are goblet cells, which secrete mucus and fluid into the lumen, and enteroendocrine cells, which secrete hormones into the interstitial spaces between cells. Epithelial cells have a very brief lifespan, averaging from only a couple of days (in the mouth) to about a week (in the gut). This process of rapid renewal helps preserve the health of the alimentary canal, despite the wear and tear resulting from continued contact with foodstuffs.

Lamina propria —In addition to loose connective tissue, the lamina propria contains numerous blood and lymphatic vessels that transport nutrients absorbed through the alimentary canal to other parts of the body. The lamina propria also serves an immune function by housing clusters of lymphocytes, making up the mucosa-associated lymphoid tissue (MALT). These lymphocyte clusters are particularly substantial in the distal ileum where they are known as Peyer’s patches. When you consider that the alimentary canal is exposed to foodborne bacteria and other foreign matter, it is not hard to appreciate why the immune system has evolved a means of defending against the pathogens encountered within it.

Muscularis mucosae —This thin layer of smooth muscle is in a constant state of tension, pulling the mucosa of the stomach and small intestine into undulating folds. These folds dramatically increase the surface area available for digestion and absorption.

As its name implies, the  submucosa  lies immediately beneath the mucosa. A broad layer of dense connective tissue, it connects the overlying mucosa to the underlying muscularis. It includes blood and lymphatic vessels (which transport absorbed nutrients), and a scattering of submucosal glands that release digestive secretions. Additionally, it serves as a conduit for a dense branching network of nerves, the submucosal plexus, which functions as described below.

The third layer of the alimentary canal is the  muscularis  (also called the muscularis externa). The muscularis in the small intestine is made up of a double layer of smooth muscle: an inner circular layer and an outer longitudinal layer. The contractions of these layers promote mechanical digestion, expose more of the food to digestive chemicals, and move the food along the canal. In the most proximal and distal regions of the alimentary canal, including the mouth, pharynx, anterior part of the esophagus, and external anal sphincter, the muscularis is made up of skeletal muscle, which gives you voluntary control over swallowing and defecation. The basic two-layer structure found in the small intestine is modified in the organs proximal and distal to it. The stomach is equipped for its churning function by the addition of a third layer, the oblique muscle. While the colon has two layers like the small intestine, its longitudinal layer is segregated into three narrow parallel bands, the tenia coli, which make it look like a series of pouches rather than a simple tube.

The  serosa  is the portion of the alimentary canal superficial to the muscularis. Present only in the region of the alimentary canal within the abdominal cavity, it consists of a layer of visceral peritoneum overlying a layer of loose connective tissue. Instead of serosa, the mouth, pharynx, and esophagus have a dense sheath of collagen fibers called the adventitia. These tissues serve to hold the alimentary canal in place near the ventral surface of the vertebral column.

Nerve Supply

As soon as food enters the mouth, it is detected by receptors that send impulses along the sensory neurons of cranial nerves. Without these nerves, not only would your food be without taste, but you would also be unable to feel either the food or the structures of your mouth, and you would be unable to avoid biting yourself as you chew, an action enabled by the motor branches of cranial nerves.

Intrinsic innervation of much of the alimentary canal is provided by the enteric nervous system, which runs from the esophagus to the anus, and contains approximately 100 million motor, sensory, and interneurons (unique to this system compared to all other parts of the peripheral nervous system). These enteric neurons are grouped into two plexuses. The  myenteric plexus  (plexus of Auerbach) lies in the muscularis layer of the alimentary canal and is responsible for  motility , especially the rhythm and force of the contractions of the muscularis. The  submucosal plexus  (plexus of Meissner) lies in the submucosal layer and is responsible for regulating digestive secretions and reacting to the presence of food (see  Figure 23.3 ).

Extrinsic innervations of the alimentary canal are provided by the autonomic nervous system, which includes both sympathetic and parasympathetic nerves. In general, sympathetic activation (the fight-or-flight response) restricts the activity of enteric neurons, thereby decreasing GI secretion and motility. In contrast, parasympathetic activation (the rest-and-digest response) increases GI secretion and motility by stimulating neurons of the enteric nervous system.

Blood Supply

The blood vessels serving the digestive system have two functions. They transport the protein and carbohydrate nutrients absorbed by mucosal cells after food is digested in the lumen. Lipids are absorbed via lacteals, tiny structures of the lymphatic system. The blood vessels’ second function is to supply the organs of the alimentary canal with the nutrients and oxygen needed to drive their cellular processes.

Specifically, the more anterior parts of the alimentary canal are supplied with blood by arteries branching off the aortic arch and thoracic aorta. Below this point, the alimentary canal is supplied with blood by arteries branching from the abdominal aorta. The celiac trunk services the liver, stomach, and duodenum, whereas the superior and inferior mesenteric arteries supply blood to the remaining small and large intestines.

The veins that collect nutrient-rich blood from the small intestine (where most absorption occurs) empty into the hepatic portal system. This venous network takes the blood into the liver where the nutrients are either processed or stored for later use. Only then does the blood drained from the alimentary canal viscera circulate back to the heart. To appreciate just how demanding the digestive process is on the cardiovascular system, consider that while you are “resting and digesting,” about one-fourth of the blood pumped with each heartbeat enters arteries serving the intestines.

The Peritoneum

The digestive organs within the abdominal cavity are held in place by the peritoneum, a broad serous membranous sac made up of squamous epithelial tissue surrounded by connective tissue. It is composed of two different regions: the parietal peritoneum, which lines the abdominal wall, and the visceral peritoneum, which envelopes the abdominal organs ( Figure 23.4 ). The peritoneal cavity is the space bounded by the visceral and parietal peritoneal surfaces. A few milliliters of watery fluid act as a lubricant to minimize friction between the serosal surfaces of the peritoneum.

DISORDERS OF THE…

Digestive system: peritonitis.

Inflammation of the peritoneum is called peritonitis. Chemical peritonitis can develop any time the wall of the alimentary canal is breached, allowing the contents of the lumen entry into the peritoneal cavity. For example, when an ulcer perforates the stomach wall, gastric juices spill into the peritoneal cavity. Hemorrhagic peritonitis occurs after a ruptured tubal pregnancy or traumatic injury to the liver or spleen fills the peritoneal cavity with blood. Even more severe peritonitis is associated with bacterial infections seen with appendicitis, colonic diverticulitis, and pelvic inflammatory disease (infection of uterine tubes, usually by sexually transmitted bacteria). Peritonitis is life threatening and often results in emergency surgery to correct the underlying problem and intensive antibiotic therapy. When your great grandparents and even your parents were young, the mortality from peritonitis was high. Aggressive surgery, improvements in anesthesia safety, the advance of critical care expertise, and antibiotics have greatly improved the mortality rate from this condition. Even so, the mortality rate still ranges from 30 to 40 percent.

The visceral peritoneum includes multiple large folds that envelope various abdominal organs, holding them to the dorsal surface of the body wall. Within these folds are blood vessels, lymphatic vessels, and nerves that innervate the organs with which they are in contact, supplying their adjacent organs. The five major peritoneal folds are described in  Table 23.2 . Note that during fetal development, certain digestive structures, including the first portion of the small intestine (called the duodenum), the pancreas, and portions of the large intestine (the ascending and descending colon, and the rectum) remain completely or partially posterior to the peritoneum. Thus, the location of these organs is described as  retroperitoneal .

INTERACTIVE LINK

By clicking on this  link  you can watch a short video of what happens to the food you eat, as it passes from your mouth to your intestine. Along the way, note how the food changes consistency and form. How does this change in consistency facilitate your gaining nutrients from food?

Chapter Review

The digestive system includes the organs of the alimentary canal and accessory structures. The alimentary canal forms a continuous tube that is open to the outside environment at both ends. The organs of the alimentary canal are the mouth, pharynx, esophagus, stomach, small intestine, and large intestine. The accessory digestive structures include the teeth, tongue, salivary glands, liver, pancreas, and gallbladder. The wall of the alimentary canal is composed of four basic tissue layers: mucosa, submucosa, muscularis, and serosa. The enteric nervous system provides intrinsic innervation, and the autonomic nervous system provides extrinsic innervation.

Interactive Link Questions

By clicking on this link , you can watch a short video of what happens to the food you eat as it passes from your mouth to your intestine. Along the way, note how the food changes consistency and form. How does this change in consistency facilitate your gaining nutrients from food?

Answers may vary.

Review Questions

Which of these organs is not considered an accessory digestive structure?

• salivary glands

Which of the following organs is supported by a layer of adventitia rather than serosa?

• small intestine
• large intestine

Which of the following membranes covers the stomach?

• falciform ligament
• parietal peritoneum
• visceral peritoneum

Critical Thinking Questions

Explain how the enteric nervous system supports the digestive system. What might occur that could result in the autonomic nervous system having a negative impact on digestion?

The enteric nervous system helps regulate alimentary canal motility and the secretion of digestive juices, thus facilitating digestion. If a person becomes overly anxious, sympathetic innervation of the alimentary canal is stimulated, which can result in a slowing of digestive activity.

What layer of the alimentary canal tissue is capable of helping to protect the body against disease, and through what mechanism?

The lamina propria of the mucosa contains lymphoid tissue that makes up the MALT and responds to pathogens encountered in the alimentary canal.

Open Histology - Body Systems Copyright © by J. Gordon Betts; Kelly A. Young; James A. Wise; Eddie Johnson; Brandon Poe; Dean H. Kruse; Oksana Korol; Jody E. Johnson; Mark Womble; and Peter DeSaix is licensed under a Creative Commons Attribution 4.0 International License , except where otherwise noted.

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• Introduction

Human digestive system interactive

The lips and cheeks, the roof of the mouth, the floor of the mouth.

• Salivary glands
• Blood and nerve supply
• Stomach contractions
• Gastric mucosa
• Gastric secretion
• Absorption and emptying
• Contractions and motility
• Rectum and anus
• Gross anatomy
• Microscopic anatomy
• Acinar cells
• Islet cells
• General features of digestion and absorption
• Carbohydrates
• Fat-soluble vitamins
• Vitamin B 12
• Intestinal gas
• Production and secretion of peptides
• Somatostatin
• Cholecystokinin
• Gastric inhibitory peptide
• Intestinal glucagon
• Neurotensin
• Pancreatic polypeptide
• Vasoactive intestinal peptide
• Substance P
• Endorphins and enkephalins
• Prostaglandins
• The gastrointestinal tract as an organ of immunity
• Embryonic development
• Evolutionary development

human digestive system

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• Mayo Clinic - See How Your Digestive System Works
• Healthline - Digestive Health Basics
• LiveScience - Digestive System: Facts, Function and Diseases
• Patient - The digestive system
• Cleveland Cliinic - Digestive System
• National Institute of Diabetes and Digestive and Kidney Diseases - Your Digestive System & How it Works
• WebMD - The Digestive System: How It Works
• University of Minnesota Libraries - Human Biology - The Digestive System
• digestive system - Children's Encyclopedia (Ages 8-11)
• digestive system - Student Encyclopedia (Ages 11 and up)
• Table Of Contents

• What are the main organs involved in the human digestive system?
• How does the process of digestion begin in the mouth?
• What role does the stomach play in digestion?
• How do the small and large intestines contribute to the digestive process?
• How does the digestive system interact with other body systems?
• What is the function of the liver in the digestive process?
• How does the pancreas contribute to digestion?
• What are common digestive disorders and their causes?
• How does the nervous system regulate digestion?

human digestive system , system used in the human body for the process of digestion . The human digestive system consists primarily of the digestive tract , or the series of structures and organs through which food and liquids pass during their processing into forms that can be absorbed into the bloodstream. The system also consists of the structures through which wastes pass in the process of elimination and of organs that contribute juices necessary for the digestive process.

In order to function properly, the human body requires nutrients. Some such nutrients serve as raw materials for the synthesis of cellular materials, while others help regulate chemical reactions or, upon oxidation, yield energy. Many nutrients, however, are in a form that is unsuitable for immediate use by the body; to be useful, they must undergo physical and chemical changes, which are facilitated by digestion.

Structures and functions of the human digestive system

The digestive tract begins at the lips and ends at the anus . It consists of the mouth , or oral cavity, with its teeth , for grinding the food, and its tongue , which serves to knead food and mix it with saliva ; the throat, or pharynx ; the esophagus ; the stomach ; the small intestine , consisting of the duodenum , the jejunum, and the ileum ; and the large intestine , consisting of the cecum , a closed-end sac connecting with the ileum, the ascending colon, the transverse colon, the descending colon, and the sigmoid colon , which terminates in the rectum . Glands contributing digestive juices include the salivary glands , the gastric glands in the stomach lining, the pancreas , and the liver and its adjuncts—the gallbladder and bile ducts. All of these organs and glands contribute to the physical and chemical breaking down of ingested food and to the eventual elimination of nondigestible wastes. Their structures and functions are described step by step in this section.

Mouth and oral structures

Little digestion of food actually takes place in the mouth. However, through the process of mastication , or chewing, food is prepared in the mouth for transport through the upper digestive tract into the stomach and small intestine, where the principal digestive processes take place. Chewing is the first mechanical process to which food is subjected. Movements of the lower jaw in chewing are brought about by the muscles of mastication (the masseter, the temporal , the medial and lateral pterygoids, and the buccinator). The sensitivity of the periodontal membrane that surrounds and supports the teeth, rather than the power of the muscles of mastication, determines the force of the bite.

Mastication is not essential for adequate digestion. Chewing does aid digestion, however, by reducing food to small particles and mixing it with the saliva secreted by the salivary glands. The saliva lubricates and moistens dry food, while chewing distributes the saliva throughout the food mass. The movement of the tongue against the hard palate and the cheeks helps to form a rounded mass, or bolus , of food.

The lips, two fleshy folds that surround the mouth, are composed externally of skin and internally of mucous membrane , or mucosa. The mucosa is rich in mucus-secreting glands, which together with saliva ensure adequate lubrication for the purposes of speech and mastication.

The cheeks, the sides of the mouth, are continuous with the lips and have a similar structure. A distinct fat pad is found in the subcutaneous tissue (the tissue beneath the skin) of the cheek; this pad is especially large in infants and is known as the sucking pad. On the inner surface of each cheek, opposite the second upper molar tooth, is a slight elevation that marks the opening of the parotid duct, leading from the parotid salivary gland, which is located in front of the ear. Just behind this gland are four to five mucus-secreting glands, the ducts of which open opposite the last molar tooth.

The roof of the mouth is concave and is formed by the hard and soft palate . The hard palate is formed by the horizontal portions of the two palatine bones and the palatine portions of the maxillae, or upper jaws. The hard palate is covered by a thick, somewhat pale mucous membrane that is continuous with that of the gums and is bound to the upper jaw and palate bones by firm fibrous tissue. The soft palate is continuous with the hard palate in front. Posteriorly it is continuous with the mucous membrane covering the floor of the nasal cavity. The soft palate is composed of a strong, thin, fibrous sheet, the palatine aponeurosis, and the glossopalatine and pharyngopalatine muscles. A small projection called the uvula hangs free from the posterior of the soft palate.

The floor of the mouth can be seen only when the tongue is raised. In the midline is a prominent, elevated fold of mucous membrane ( frenulum linguae ) that binds each lip to the gums, and on each side of this is a slight fold called a sublingual papilla , from which the ducts of the submandibular salivary glands open. Running outward and backward from each sublingual papilla is a ridge (the plica sublingualis) that marks the upper edge of the sublingual (under the tongue) salivary gland and onto which most of the ducts of that gland open.

The gums consist of mucous membranes connected by thick fibrous tissue to the membrane surrounding the bones of the jaw. The gum membrane rises to form a collar around the base of the crown (exposed portion) of each tooth. Rich in blood vessels, the gum tissues receive branches from the alveolar arteries; these vessels, called alveolar because of their relationship to the alveoli dentales, or tooth sockets, also supply the teeth and the spongy bone of the upper and lower jaws, in which the teeth are lodged.

Digestive System Essays

Diet and nutrition for people with irritable bowel disease, complementarity of structure & function in the digestive system, practice lab: amylase in the digestive system, human vs. poultry digestive systems, popular essay topics.

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Home — Essay Samples — Nursing & Health — Digestive System — An Introduction to the Analysis of the Digestive System

An Introduction to The Analysis of The Digestive System

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Published: Dec 11, 2018

Words: 1843 | Pages: 4 | 10 min read

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The digestive system, works cited, the throat and stomach, the intestines.

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• Ensminger, A. H. (2018). Foods & Nutrition Encyclopedia, 2nd Edition, Volume 1: A-H. Taylor & Francis.
• Falk, P. (2014). The human microbiome: how bacteria, viruses, fungi, and other microbes are changing our lives. John Wiley & Sons.
• Freeman, S., Quillin, K., Allison, L. (2019). Biological science, 7th edition. Pearson Education, Limited.
• Guyton, A. C., & Hall, J. E. (2020). Textbook of medical physiology. Elsevier Health Sciences.
• Hammer, M. J., & McPhee, S. J. (2014). Pathophysiology of disease: an introduction to clinical medicine. McGraw-Hill Education.
• Jones, R. M. (2014). The human microbiome: past, present, and future. Wiley Interdisciplinary Reviews: Developmental Biology, 3(3), 171-180.
• Kleinman, R. E., Greer, F. R., & Van Belle, G. (2015). Pediatric nutrition. American Academy of Pediatrics.
• Saladin, K. S. (2018). Anatomy & physiology: the unity of form and function. McGraw-Hill Education.
• Tortora, G. J., Derrickson, B. H. (2016). Principles of anatomy and physiology, 15th edition. John Wiley & Sons, Inc.

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The digestive system is a long tube that runs from your mouth to your bottom (anus). Its many organs break down food, extract nutrients from it, and move those nutrients into the bloodstream. It also removes waste materials and stores energy for future use. How It Works Your digestive system has several...

Subtle Bacillus The bacteria can be extracted from the digestive system of a dead ruminant. The bacterium is highly flagellated and may therefore travel through liquids in the digestive tract. Additionally, research indicates that the bacterium is quite receptive to genetic engineering. Ruminant guts have more concentration because they have holes...

One of the main causes of many urinary tract infections, including pyelonephritis, cystitis, and disease-related complications that lead to acute renal failure, is the uropathogenic E. coli (Bien, Olga, and Przemyslaw 3). However, it is frequently found in the digestive tracts of both humans and animals, where it creates a...

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The Role of the Microbiota in Intestinal Health The microbiota, a varied microbial community found in the human intestine, has a role in an individual's physiology in both health and sickness. By activating defense mechanisms, creating chemicals that block immune responses, and competing for metabolites, this microbiota promotes colonization resistance to...

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Pizza Ingredients and Digestion Pizza often includes ingredients like dough, pepperoni, cheese, and salad. Jim must have consumed one of them while eating his pizza. Because the ingredients have varied nutrients, the digestion of the pizza is controlled by its ingredients.Digestion of Dough Wheat flour, cornmeal, salt, and other additions are used...

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The small intestine, colon, and one stomach compartment make up the pig's monogastric digestive system. The cardia, body, and pylorus are three distinct pouches that make up the stomach (Colville & Bassert, 2015). The fundus filters food as it travels from the esophagus into the stomach in the first segment,...

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A digestive enzyme called chymotrypsin catalyzes the breakdown of peptide bonds in the ileum and duodenum to produce polypeptides and amino acids that the body can use. It is produced as chymotrypsinogen, an inactive form, by the acinar cells in the pancreas. Chymotrypsin is a digestive aid and anti-inflammatory agent...

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Related topic to Digestive System

Nutrition, Gastrointestinal Tract and Digestion Essay

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Nutrition is a key aspect of a healthy lifestyle and development that cannot be overlooked. Better nutrition is associated with better child and maternal health, stronger immune systems, safer pregnancy and delivery, a decreased risk of noncommunicable illnesses (such as diabetes and cardiovascular disease), and longer life. Malnutrition, in all of its forms, poses serious risks to human health. Today, the globe is dealing with a twin burden of malnutrition, which comprises both undernutrition and obesity, particularly in low- and middle-income nations.

Nutrients are substances that the body needs to accomplish its fundamental activities. The majority of nutrients must be received from the food because the human body does not synthesize or create them. Nutrients provide people with energy, contribute to body structure, and/or control chemical processes. These fundamental functions allow individuals to perceive and respond to their surroundings, move, expel waste, breathe, develop, and reproduce (Chen et al., 2018). There are six types of nutrients that the body needs in order to operate and sustain general health. Carbohydrates, lipids, proteins, water, vitamins, and minerals are all groups of nutrients. Non-nutrients can be found in a range of foods together with nutrients and also affect the efficiency of diets (Thompson & Friendship, 2019). Some non-nutrients, such as antioxidants, which are usually found in edible plants, are helpful to the body, while others, such as toxins or additives like some colors and preservatives found in processed foods, can be detrimental.

The digestive process is utilized by the human body to break down food into a form that can be absorbed and used as fuel. It performs three primary functions: combining food, pushing food through the digestive tract (peristalsis), and breaking down food into smaller molecules utilizing chemicals. The related organs include the mouth, esophagus, stomach, pancreas, liver, gallbladder, small intestine, large intestine, and anus. This portion of the process is known as “motility” because it includes moving or emptying food particles from one area to the next. The activity of a vast network of hormones, neurons, enzymes, and muscles is critical to this process. Problems with any of these components can result in a wide range of diseases.

Understanding digestion requires understanding how these organs work together to digest food. Digestion is a complex process that focuses on the conversion of food one consumes into nutrients that a body can utilize for energy, development, and cell repair. The digesting process also generates trash that must be removed. The mouth is the starting point for the digestive system, and digestion begins here before you even take the first bite of food. The scent of food causes the salivary glands to release saliva, causing the mouth to be wet. The saliva production rises as a person eats their food, thus enticing the gastrointestinal tract into action. In the mouth, the digestive process begins. Even before dining begins, the prospect of eating increases saliva glands in the mouth.

A well-balanced approach to dieting accounts for a person’s needs and bodily characteristics. People require a certain amount of calories and nutrients to maintain their health and cannot adequately sustain themselves otherwise. It delivers all of the nutrients a person needs without exceeding the daily calorie limit. People can receive the nutrients and calories they need by eating a balanced diet and avoiding junk food or food with little nutritious value. Furthermore, it is often not enough to simply consume the required food groups as a whole: to pursue a healthy diet; people must consider the internal distinctions within the established groups of nutrients. These distinctions are the most evident with, arguably, the most controversial food group: controversial. Starchy carbohydrates should make up less than one-third of a person’s total food consumption. Among them are potatoes, pasta, bread, white rice, and cereals. Options with more fiber or whole grains, such as wholewheat pasta, brown rice, or skin-on potatoes, are generally considered to be healthier. They include more fiber than white or refined starchy carbohydrates and may help you feel satiated for longer.

As nutrition is an elaborate discipline that evidently changes depending on the individual requirements and circumstances of each person, one must also consider diseases and chronic conditions associated with incorrect diets. The relationship between food and health is highly complex, and many issues concerning how nutrition affects human health remain unanswered. Given the complex nature of chronic illnesses and the wide variety of diets, proving a causal function of a single dietary ingredient in disease development is extremely challenging (Cena & Calder, 2020). Dietary illnesses include nutritional deficiencies or excesses, obesity, and eating disorders, as well as chronic diseases such as cardiovascular disease, hypertension, cancer, and type 2 diabetes. Hereditary metabolic illnesses that respond to dietary therapy, the interaction of foods and nutrients with medications, food allergies and intolerances, and congenital malformations that can be avoided by diet are all examples of nutritional diseases.

In conclusion, the nutritional value of foods an individual consumes has to be considered on a regular basis for them to remain healthy and for the maintenance of general well-being. In many cases, this is a rather complex task due to financial or organizational limitations, as well as taste-related preferences. It is generally harmful health-wise to disregard how healthy one’s diet is, but the opposite extreme might be almost as unhealthy. Thus, dietary restrictions might be a useful tool in better understanding one’s food intake but should be used in moderation and with due attention to a person’s mental health.

Cena, H., & Calder, P. C. (2020). Defining a healthy diet: Evidence for the role of contemporary dietary patterns in health and disease. Nutrients , 12 (2), 334., Web.

Chen, Y., Michalak, M., & Agellon, L. B. (2018). Focus: Nutrition and food science: Importance of nutrients and nutrient metabolism on human health. The Yale Journal of Biology and Medicine , 91 (2), 95. Focus: Nutrition and Food Science: Importance of Nutrients and Nutrient Metabolism on Human Health (nih.gov).

Thomson, J. R., & Friendship, R. M. (2019). Digestive system. Diseases of Swine , 234-263. Web.

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