Amylase is an enzyme that is naturally present in the mouth and the instestines. Amylase begins the breakdown of starch to smaller molecules called oligosaccharides. This is an important first step to faciliating the breakdown and absorption of carbohydrates - your body's main energy source. Amylase has been studied for its potential to alter the texture of starches and improve their digestibility. Interestingly, research also suggests that having a genetic predisposition to generate more amylase enzyme might be associated with lower obesity risk.