Active ingredientBromelainCat. No. P-B116-001CAS 9001-00-7Family · Pharmaceutical analytical standards
Bromelain
A mixture of protein-digesting enzymes, obtained mainly from the pineapple stem and first isolated in 1891 by Venezuelan chemist Vicente Marcano; it is used to tenderise meat and, in Europe since 2012, to remove dead tissue from severe burns. This family brings together the active ingredient.
Did you know?It is why fresh pineapple stops jelly from setting: the enzymes break down the gelatin proteins. Canned pineapple, which has already been heated, no longer does this.
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