Bromelain is extracted from the stems of pineapples. It has a history of folk and modern medicinal use. As a supplement it is thought to have anti-inflammatory effects. As a culinary ingredient it is primarily used as a tenderizer. Bromelain also contains chemicals that might interfere with the growth of tumor cells and slow blood clotting, according to laboratory research.
The term "bromelain" can refer to either of two protease enzymes extracted from the plant family Bromeliaceae, or it can refer to a combination of those enzymes along with other compounds produced in an extract.
Bromelain extract is a mixture of protein-digesting enzymes—called proteolytic enzymes or proteases and several other substances in smaller quantities. The proteolytic enzymes are referred to as sulfhydryl proteases, since a free sulfhydryl group of a cysteine side-chain is required for function. The two main enzymes are:
Stem bromelain - EC 3.4.22 .32
Fruit bromelain - EC 3.4.22 .33
The other substances typically include peroxidase, acid phosphatase, protease inhibitors, and calcium.
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