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bromelain

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bromelain

[′brō·mə‚lān]
(biochemistry)
An enzyme that digests protein and clots milk; prepared by precipitation by acetone from pineapple juice; used to tenderize meat, to chill-proof beer, and to make protein hydrolysates. Also spelled bromelin.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
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References in periodicals archive
Is There a Role for Arnica and Bromelain in Prevention of Post-Procedure Ecchymosis or Edema?
The company's new patent, which has been assigned the Number 9,511,126, is titled "Proteolytic Extract from Bromelain for the Treatment of Connective Tissue Disorders."
To decrease substance P, continue using DHA, bromelain, quercetin, ginger, vitamin D, alphalipoic acid and magnesium, which aids brain function.
In our paper, we used the radioallergosorbent test for bromelain in all subjects and finally HRP to obtain information on the presence of IgE against the glycan groups.
This tropical fruit is packed with vitamin A, C, calcium, potassium, fibre, and a digestive enzyme called bromelain, which help break down and absorb nutrients from food.
Computer-aided design of bromelain and papain covalent immobilization
Bromelain refers to proteolytic enzyme derived from pineapple plant (Ananas comosus).
Most of the studies conducted on pineapple and immunity used bromelain, which is often extracted in pineapple's stem.
These include pancreatin, a pancreatic enzyme; papain, derived from papayas; and bromelain, derived from pineapples.
It containes bromelain, an enzyme, which can relax the muscles.
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