Please Visit


About Bromelain

Botanical name Ananas comosus (Sources of Bromelain)
Family - Bromeliaceae

  • Sanskrit  :  Bahunetra
  • English  :  Pineapple
  • Gujrati  :  Anannaas
  • Hindi  :  Anannaas
  • Marathi  :  Annaas
  • Oriya  :  Sapuri/Anarasa
  • Tamil  :  Annanshippazham
  • Telugu  :  Anannas

Geographical distribution

   Pineapple has been used for centuries in Central and South America. Native to South America. It is cultivated mostly in Tamil Nadu, coastal Andhra Pradesh, Assam, Kerala, Karnataka, West Bengal, Tripura and Orissa and also some other part such as in Thailand, Taiwan.


Historical or Traditional Use:

   The first isolation of Bromelain was recorded by the Venezuelan chemist Vicente Marcano in 1891 from the fruit of pineapple.  In 1892, Chittenden, assisted by Joslin and Meara, investigated the matter fully and called it ‘bromelin’. Later the term ‘Bromelain’ was introduced.

    Bromelain was first introduced as a therapeutic supplement in 1957.  Research on Bromelain was first conducted in Hawaii but more recently has been conducted in countries such as Asia, Europe and Latin America.  Germany has recently taken a great interest in Bromelain research; Bromelain is currently the 13th most widely used herbal medicine in Germany.

    Bromelain is present in all parts of the pineapple plant, but the stem is the most common commercial source, presumably because it is readily available after the fruit has been harvested. However, just eating pineapple will not give you a great deal of extra Bromelain, because it is mostly concentrated in the stem, which is not nearly as tasty (albeit still edible).

Plant Facts: It is a tropical plant and its edible fruit which are coalesced berries. It can be grown as an ornamental, especially from the leafy tops. Plant will flower after about 20-24 months & produce a fruit during the following six months.

Parts Used: Stem part of the pineapple


BromelainTM is a mixture of sulfur-containing protein-digesting enzymes---called proteolytic enzymes or proteases—and several other substances in smaller quantities. The other substances include peroxidase, acid phosphatase, protease inhibitors, and calcium. The popularity of the pineapple is due to its sweet-sour taste containing 15% sugar and malic and citric fruit acids. It also contains high in vitamin B1, B2, B6 and C.


BromelainTM is prepared from the stem part of the pineapple plant after harvesting the fruit.  This stem part is peeled, crushed and pressed to get the juice containing the soluble Bromelain enzyme. Then the concentrated juice is purified to get the enzyme.

The BromelainTM products are all supplied as powder.