Bitange Nipa Tochi
Department of Food Science and Engineering, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
Zhang Wang
Department of Food Science and Engineering, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
Shi - Ying Xu
Department of Food Science and Engineering, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
Wenbin Zhang
Department of Food Science and Engineering, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
ABSTRACT
Bromelain (EC 3.4.22.32) is a crude extract from the pineapple (Ananas comosus) plant that contains, among other components various closely related proteinases (stem bromelain, fruit bromelain, comosain and ananain) demonstrating both in vitro and in vivo several therapeutic properties including malignant cell growth, thrombus formation, inflammation, control of diarrhoea, dermatological and skin debridement among others. Bromelain also contains peroxidase, acid phosphatase, several protease inhibitors and organically bound calcium and remains stable over a wide range of pH 2 to 9. Available evidence indicates bromelain is well absorbed orally with its therapeutic effects being enhanced in a dose dependent manner. It has been demonstrated to be safe and an effective food supplement. However, all the mechanisms of its action remain unresolved.
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How to cite this article
Bitange Nipa Tochi, Zhang Wang, Shi - Ying Xu and Wenbin Zhang, 2008. Therapeutic Application of Pineapple Protease (Bromelain): A Review. Pakistan Journal of Nutrition, 7: 513-520.
DOI: 10.3923/pjn.2008.513.520
URL: https://scialert.net/abstract/?doi=pjn.2008.513.520
DOI: 10.3923/pjn.2008.513.520
URL: https://scialert.net/abstract/?doi=pjn.2008.513.520