Pineapple & Protease
Proteolytic enzymes, or proteases, break down proteins into smaller subunits. Proteases made by the body are necessary for protein digestion. Pineapples contain a group of proteolytic enzymes collectively known as bromelain. Bromelain acts upon a variety of proteins and according to the Huntington College of Health Sciences, performs functions beyond its protein-digesting capacity.
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Origin and History
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According to the University of Maryland Medical Center, bromelain comes from the stem and juice of the pineapple plant. Pineapple proteases were first isolated in the late 1800s. People of South and Central America have used pineapple proteases for centuries to aid digestion and reduce inflammation. Currently, bromelain is produced primarily in Hawaii, Japan and Taiwan.
Uses
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According to Beth Israel Deaconess Medical Center, pineapple proteases are used routinely in Europe to aid surgical and athletic injury healing and to treat inflammation of the sinuses and veins. Bromelain may benefit other conditions, as well, including arthritis and other inflammatory diseases, infections and wounds. According to the University of Maryland Medical Center, bromelain may aid in the removal of dead tissue from burn victims, a process known as debridement.
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Available Forms
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The concentration of pineapple proteases derived from eating pineapple is insufficient for producing medicinal effects. Commercially produced capsules and tablets are available for such purposes. As is the case with any nutritional supplement, bromelain should only be taken under the supervision of a health care provider and according to the University of Maryland Medical Center, no longer than 8 to 10 days in a row.
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References
Resources
- Photo Credit pineapple image by Maria Brzostowska from Fotolia.com
