bromelain

American  

[broh-muh-luhn, -leyn] / ˈbroʊ mə lən, -ˌleɪn /

noun

Biochemistry.

1. an enzyme, found in pineapple, that breaks down protein and is used as a meat tenderizer.

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Etymology

Origin of bromelain

1890–95; apparently bromel(in) an earlier name for the enzyme ( Bromel(ia) a genus that formerly included the pineapple ( bromeliad ) + -in ² ) + (pap)ain

Example Sentences

To learn about other natural approaches, from boswellia and bromelain to ashwagandha and turmeric, you may find our “eGuide to Alternatives for Arthritis” helpful.

From Seattle Times • Feb. 14, 2024

In any form, pineapple is a good source of the anti-inflammatory enzyme bromelain.

From Washington Post • Dec. 10, 2021

In this stir-fry, a group of enzymes in fresh pineapple, bromelain, breaks down the connective tissues of fibrous chicken, turning the otherwise taut meat into slackened nuggets.

From New York Times • Jun. 4, 2021

For example, pineapple have a protease called bromelain, kiwifruit has actinidin and papaya have papain.

From US News • Apr. 27, 2016

For dessert, skip the cr�me br�l�e and pick pineapple instead-it's loaded with vitamin C and bromelain, an enzyme that promotes better blood flow.

From Time Magazine Archive