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Bromelain is an extract derived from the stems of pineapples, although it exists in all parts of the fresh plant and fruit, which has many uses. The extract has a history of folk and modern medicinal use. As a supplement it is thought to have anti-inflammatory effects. Bromelain also contains chemicals that, according to laboratory research, might interfere with the growth of tumor cells and slow blood clotting. As a culinary ingredient it is used primarily as a tenderizer.

 

The term "bromelain" may refer to either of two protease Enzymes extracted from the plants of the family, Bromeliaceae, or it may 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.