Eating pineapple is a uniquely interactive experience because, in a manner of speaking, while you enjoy its sweet, tart flavors, the pineapple is also "enjoying" you—or at least digesting you. This is due to an enzyme called bromelain, a mixture of proteolytic enzymes found in both the fruit and stem of pineapples. Bromelain has the ability to break down proteins, which essentially means it can digest meats and other protein-rich foods, including the protective mucosal protein layers in the human mouth.
When you bite into a fresh slice of pineapple, you may notice a tingling or slight burning sensation. This is not an allergic reaction, as some might think, but rather the result of bromelain doing what it does best: digesting proteins. So, as you are enjoying the flavors of the pineapple, the bromelain is actively breaking down the proteins in the soft tissues of your mouth. This can sometimes lead to tenderness or a sore mouth after eating large amounts of fresh pineapple.
Interestingly, the bromelain's activity is halted once the pineapple is processed for cooking or canning. Heat denatures the enzymes, which is why canned or cooked pineapple does not produce the same tingling sensations. This is useful information for those who may want to enjoy the fruit without the side effect of discomfort.
Beyond its intriguing interaction with the human mouth, bromelain is also valued for its medicinal properties. It has been studied for its effectiveness in reducing inflammation, treating muscle soreness, and even aiding digestion. This makes bromelain a popular supplement, particularly among athletes or those seeking natural remedies for inflammation. Furthermore, the enzyme has been explored for its potential benefits in skin care, wound healing, and even as a potential treatment for certain medical conditions, demonstrating the extensive applicability of this remarkable enzyme beyond just a culinary curiosity.
