Bromelien

Bromelien is the name used for a group of proteolytic enzymes derived from the bromeliad family, most notably from Ananas comosus (pineapple). The enzymes are primarily cysteine proteases that catalyze peptide bond hydrolysis in proteins. Bromelien activity is found in various parts of the pineapple plant, particularly the fruit and the stem, with higher concentrations in the stem. The enzymes are heat sensitive and can be inactivated by cooking or pasteurization, which limits their activity in processed foods.

In industry, bromelien is used as a meat tenderizer, helping to soften connective tissue by breaking down proteins. It is also used as an additive in some products to aid digestion and as a processing aid in fruit juices and beers to clarify mixtures by reducing certain proteins. In medicine and nutraceuticals, bromelien preparations are sold as dietary supplements and, in some countries, as topical or oral therapies for inflammation, edema, and wound debridement. Clinical evidence for clear therapeutic benefit remains mixed, and bromelien is not universally approved as a drug.

Safety considerations include the potential for allergic reactions, especially in individuals with pineapple allergy, and possible interactions with anticoagulants or antiplatelet medications. Bromelien supplements are not recommended for everyone, and medical advice is advised, particularly during pregnancy, surgery, or in bleeding disorders. Production of commercial bromelien involves extraction and purification from pineapple plant material, followed by standardization of enzyme activity.