Plant based proteolytic enzymes such as bromelain found in pineapple have been shown to have anti-inflammatory effects. However, these effects are dependent on the enzymes being absorbed into the circulation. Oral administration of pineapple causes an anti-inflammatory effect and so it is assumed that absorption of the bromelain it contains occurs. Studies have indicated that bromelain is absorbed from pineapple, however the absorption rate is low. For example, one study suggested that the maximum absorption level in the blood was 6.3 % following supplemental administration in animals. This suggests that most of the bromelain remains in the gastrointestinal tract, or that extensive metabolism of the bromelain occurs prior to it being absorbed as some other compound. There is a possibility that because it is an enzyme, that the bromelain is digested by the organism’s own proteolytic enzymes in the gut. It is unclear if supplements of bromelain are absorbed differently to bromelain in fruit, but one barrier to absorption for the bromelain in fruit is that the bromelain must be released from the plant cells either through chewing, macerating or heating.
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