The Power of Pineapples
A Succulent Summer Fruit Worth its Weight in Gold.
In the early 1900s, boxers were given fresh pineapple before a contest, to reduce the amount of subsequent bruising. Is this a fact - or old wives' tale? The active ingredient is an enzyme complex called bromelin, named after the botanical family (Bromeliaceae) to which the pineapple belongs. There seems little doubt as to the potency of this substance, but the medical profession class it as a herb rather than a medicine (1). More research is needed in order to establish an accurate dose response curve for each of its therapeutic applications, which includes a broad range of anti-inflammatory actions, including the prevention of bruising.
The Meat of the Matter
Bromelin is a well known meat tenderiser, sold in powdered form and applied with caution to uncooked meat. Commercially produced marinades contain bromelin which acts by digesting proteins Over-exposure produces a mushy product, but thankfully it only works on dead or damaged tissue, although many people find the fresh juice irritates the skin. This explains why it may prevent bruising - by removing dead blood cells from damaged tissues. Skin cells are also dead cells!
Clinically, bromelin has been found to decrease the migration of white blood cells (neutrophils) to inflamed sites following damage to injured tissues (2), but again, more research is needed before this crude herbal extract, which contains several enzymes, is elevated to the status of a recognised drug with a known pharmacology. Chemists prefer pure products to mixtures!
Basic Botany - and Some History
The generic name for the pineapple is Ananas, derived from the Brazilian Tupi Indian word "nana" meaning "excellent fruit". Brazil was the birthplace of the original fruit, although the evolution of the same remains a mystery (3). Its cultivation as a seedless fruit was nevertheless easily achieved by taking cuttings, and Columbus encountered it for the first time in Guadeloupe in 1493. Once established within the warmer regions of Europe, it moved further afield to the tropics, notably India, Java and China, before reaching the Pacific Islands in 1777.
Attempts to cultivate it in Europe necessitated the use of greenhouses on a grand scale - and the first English pineapple was grown by John Rose in 1661.This was an expensive luxury, soon overtaken by the availability of cheaper imported fruit from the Azores. The canning of pineapple started in Hawaii and Malaya in 1892 and has flourished ever since. However, preserving it in this way destroys the bromelin component, although the vitamin C content is almost unchanged.
Too Raw or Too Ripe?
The problem with pineapples is that once they are picked, they stop ripening because they contain very little in the way of reserve starch to produce extra sugars (4). The organic acids they contain remain unchanged once isolated from the parent plant. Once picked, the fruit starts to rot within a few weeks, so they have to be transported with some haste. Unripe pineapples in supermarketsh are best avoided, and over-ripe ones are very messy. If the fruit feels heavy for its size it is probably ripe - but it should smell aromatic rather than alcoholic. Plucking leaves from the crown is not the best guide to ripeness. Check the overall colour - it should be a golden brown.
To prepare the fruit, get a sharp knife and wear an apron. Slice off the crown using a tray rather than a work top - the juice goes everywhere. Cut thick wedges and hack off the skin. Don't forget to remove the woody core - and by now you will begin to realise why we prefer to buy pineapples in tins!
References:
- Fetrow C. W. Avila J.R. (1999) Professional's Handbook of Complementary & Alternative Medicines. Springhouse Corporation.
- Fitzhugh DJ, Shan S, Dewhirst MW et al. (2008). Bromelain treatment decreases neutrophil migration to sites of inflammation. Clinical Immunology. 128:66-74.
- Davidson A. (2008) The Penguin Companion to Food. Penguin Books.
- Food Standards Agency (2002) The Composition of Foods. Royal Society of Chemistry.
Powerful Pineapple
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