Tag: Pineapple enzymes

Bromelain, a group of powerful proteolytic enzymes, is primarily extracted from the stem and fruit of the pineapple plant (Ananas comosus). These pineapple based digestive enzymes have been used for centuries in traditional medicine to support digestion and reduce inflammation.

The tropical tang of fresh pineapple is unmistakable, but did you know that the canning process fundamentally changes its chemical composition? The heat treatment used during canning is the definitive reason why canned pineapple doesn't contain bromelain, the unique enzyme found in the fresh fruit.

Bromelain, a complex mixture of protein-digesting enzymes found in pineapple, has been utilized for centuries as a medicinal remedy and culinary aid. Its potent proteolytic activity allows it to break down a wide range of proteins, contributing to various health benefits and industrial applications.

According to research, intestinal parasites affect millions of people globally, often causing vague symptoms like fatigue or bloating. While these issues are widespread, certain natural foods, including some fruits, have been traditionally and anecdotally used to combat these unwelcome guests, though they should not replace professional medical advice.

Derived from the stem and fruit of the pineapple plant, bromelain is a group of proteolytic enzymes that has been used for centuries in traditional medicine. Today, scientific research supports its use in modern clinical settings, revealing multiple benefits of taking bromelain enzymes for human health.

According to manufacturer's information, the heat treatment process used in canning and pasteurizing pineapple juice effectively destroys the naturally occurring enzyme bromelain. This means if you're seeking the benefits of bromelain, Dole canned pineapple juice is not a reliable source. It's a common misconception that all pineapple products retain this powerful enzyme, but understanding the canning process reveals why this isn't the case.