Bromelainis an extract derived from the stems of pineapples,although it exists in all parts of the fresh plant and fruit, which has manyuses. The extract has a history of folk and modern medicinal use. As asupplement it is thought to have anti-inflammatory effects. Bromelain alsocontains chemicals that might interfere with the growth of tumor cells and slowblood clotting, but there is no peer-reviewed research showing any efficacyagainst tumours. As a culinary ingredient it is used primarily as a tenderizer.

The term "bromelain" may refer toeither of two protease enzymes extracted from the plants of the family,Bromeliaceae, or it may refer to a combination of those enzymes along withother compounds produced in an extract.

The US National Institute of Health ratesbromelain as only possibly effective against osteoarthritis, but only whentaken in combination with trypsin and rutin (Phlogenzym). The same institutehas stated that it is possibly ineffective for preventing post-exercise muscletiredness. In addition, there is no evidence to rate the efficacy of theproduct for any other disorder.

Potential medical uses

See also: proteases (medical and relateduses)

Available in some countries as a productunder the name 'Ananase', bromelain began its reputation for various uses infolk medicine and continues to be explored as a potential healing agent inalternative medicine. First introduced in medical research in 1957, bromelainmay work by blocking some proinflammatory metabolites when applied topically.Bromelain may be used after surgery to reduce swelling.Preliminary researchindicates that bromelain may affect migration of neutrophils to sites of acuteinflammation.

As a potential anti-inflammatory agent, itmay be useful for treating arthritis, but has neither been confirmed in humanstudies for this use, nor is it approved with a health claim for such an effectby the Food and Drug Administration or European Food Safety Authority. TheNatural Medicines Comprehensive Database suggests that bromelain, when used inconjunction with trypsin and rutin is as effective as some prescription analgesicsin the management of osteoarthritis.

Bromelain has not been scientificallyproven to be effective in any other diseases and it has not been licensed bythe Food and Drug Administration for the treatment of any other disorder.

Systemic enzyme therapy (consisting ofcombinations of proteolytic enzymes such as bromelain, trypsin, chymotrypsin,and papain) has been investigated in Europe toevaluate the efficacy of proteolytic enzymes in the treatment of breast,colorectal, and plasmacytoma cancer patients. In mice with experimentalcolitis, 6 months of dietary bromelain from pineapple stem or from fresh juicedecreased the severity of colonic inflammation and reduced the number ofcancerous lesions in the colon.

Bromelain supplements may increase the riskassociated with heart rate, blood clotting and bleeding post-surgery.

Meat tenderizing

Along with papain, bromelain is one of themost popular substances to use for meat tenderizing.

Today, about 90% of meat tenderizer is usedin consumer households. Bromelain is sold in a powdered form, which is combinedwith a marinade, or directly sprinkled on the uncooked meat. The enzyme willpenetrate the meat and, by a process called forking, cause the meat to becometender and palatable when cooked. If the enzyme is allowed to work for toolong, however, the meat may become too "mushy" for the preferences ofmany consumers.

Cooked or canned pineapple does not have atenderizing effect, as the enzymes are heat-labile and destroyed in the cookingprocess.

Some prepared meat products, such asmeatballs and commercially available marinades, include pineapple and/orpineapple-derived ingredients.

Apart from the mushiness of meat that hasbeen over-tenderized, the activity of bromelain and similarly proteolytic plantenzymes may be undesirable where it is inappropriate. In dishes that depend ontheir protein content for important attributes, uncooked pineapple or its juicemay be a nuisance. For example, some dishes such as brawn and jelly rely on thesetting of gelatin. They will not set if they contain raw pineapple orpineapple juice. Raw figs, papaya, and similarly proteolytic vegetable mattercauses similar problems. To prevent the incompatibility with gelatin problem,the fresh fruit should be cooked, or at least parboiled, sufficiently toinactivate the enzymes before using in such dishes. In general, thoroughheating to above about 65 degrees C will suffice. This problem does not affectdishes based on non-proteinaceaous gelling agents, such as agar, although suchagents may be prevented from gelling by too much heating in acid recipes.

1, What kinds of certificates can you offer?

Foodchem is an ISO2008 9001 certified company, as for Pineapple Extract - Bromelain Enzyme, we can offer HAPPC, KOSHER, HALAL Certificates, ect.

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Foodchem is both manufacturer and trading company, we are Pineapple Extract - Bromelain Enzyme distributor, at the same time, we are manufacturer of other products.

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Different products have different MOQ, for Pineapple Extract - Bromelain Enzyme, the MOQ is 500kg.

4, What is the price of Pineapple Extract - Bromelain Enzyme?

Foodchem is a famous supplier and manufacturer of Pineapple Extract - Bromelain Enzyme in China, and has been corporate with many Pineapple Extract - Bromelain Enzyme suppliers for several years, we can provide you with cost-effective Pineapple Extract - Bromelain Enzyme.

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