INTRODUCTION

It is a well known that the food we take undergo a series of

complex reactions within the body constitutes what we call
digestion and metabolism. The reactions are catalysed by
enzymes which are very specific in action and can function
properly only when the ph of medium is within the specific
range.
Some enzymes require mildly alkaline condition while other
operates only in weakly acidic condition. Amongst the later
category of enzymes are the enzymes which control the
digestion of the proteins present in the food as it reaches the
stomach. In the stomach dilute Hydrochloric acid is secreted
and it provides mildly acidic condition required for the
functioning of protein digesting enzymes in the stomach.
However, sometimes the stomach begins to secrete an excess
of hydrochloric acid. This condition is known as gastric
hyperacidity and is caused by over-eating and highly spiced
food. This interferes in the normal process of digestion and
leads to acute discomfort due to digestion
Now-a-days, there are available many commercial products
known as ANTACIDS, which neutralize the excess of
hydrochloric acid secreted in stomach. The action of antacids is
base on the fact that a base can neutralise an acid forming salt
and water.
An essential requirement of an antacid that it must not supply
an excess of alkali which may lead to alkaline condition, thus
making the enzymes ineffective.
This is achieved in the commercial antacids by incorporating
other constituents which help to keep the ph within the acidic
range. These drug counteract the acid secreted in the stomach
mainly to provide symptomatic relief and to lesser extend to

promote healing. Stomach keeps on emptying itself and the

action of the antacid lasts only for short while, irrespective of
dose taken. It is, therefore, important to take an antacid at
frequent intervals. Commonly used antacid are: Gelusil,
Digene, Diovol and Solacid.