Bromelain

Origin of Ingredient

Bromelain is sourced from the stems and juice of pineapples (Ananas comosus), which are primarily grown in tropical regions such as Thailand, the Philippines, and Costa Rica. The enzyme is extracted through a process that involves crushing the pineapple to obtain its juice, followed by a purification and concentration step to isolate the bromelain.

History of Ingredient

Historically, bromelain has been used in Central and South America for centuries, primarily for its medicinal properties. Indigenous people utilized it for various ailments, including digestive disorders and inflammation. It gained popularity in the 1950s when its therapeutic properties were more extensively researched and documented.

Scientific Makeup of Ingredient

Bromelain is a complex mixture of proteolytic enzymes that digest proteins. It contains several protease enzymes, peroxidase, acid phosphatase, and amylase. Its activity is measured in gelatin digesting units (GDUs) or milk clotting units (MCUs), which indicate its ability to break down protein.

Studies have looked at bromelain in relation to inflammation and pain, especially in conditions such as arthritis and sinusitis. It has also been found to aid in digestion by breaking down protein molecules in the stomach, which can help alleviate symptoms of indigestion and heartburn. Additionally, research has looked at bromelain in relation to wound healing, swelling and bruising following surgery or injuries.

Bromelain is widely approved for use in dietary supplements and natural health products in many countries, including the United States, the European Union, and Canada. Legal claims regarding bromelain include its anti-inflammatory properties and digestive benefits. Always ensure compliance with local regulatory guidelines when making specific health claims.

Health claims on food supplements in the UK and EU must be authorised, and our technical and quality team checks label wording for compliance before a label is approved.