What Destroys Bromelain?

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What destroys bromelain?

Bromelain is a protein-digesting enzyme primarily found in pineapples. However, like most enzymes, it is sensitive to environmental factors that can destroy or deactivate it.

Main Factors That Destroy Bromelain

  • Heat: Temperatures above 60°C (140°F) denature bromelain, making it inactive.
  • Acidic or Alkaline pH: Extreme pH levels can damage the enzyme's structure.
  • Long-Term Exposure to Oxygen: Oxidation can degrade enzyme activity over time.
  • Improper Storage: Exposure to moisture and sunlight reduces potency.
  • Cooking: Cooking pineapple destroys its bromelain content significantly.

How to Preserve Bromelain Activity

To ensure maximum enzymatic benefits, consume bromelain:

  • From fresh pineapple (preferably raw)
  • As supplements stored in a cool, dry place
  • In formulations that protect against heat and pH changes

 

FAQ – Frequently Asked Questions

Does cooking pineapple destroy bromelain?
Yes. Heat above 60°C (140°F) denatures bromelain, eliminating its enzymatic properties.
Can bromelain survive stomach acid?
Only partially. Some bromelain can survive the acidic environment of the stomach, but enteric-coated supplements offer better absorption.
Is canned pineapple a good source of bromelain?
No. Canned pineapple is heat-processed, which destroys most or all of the bromelain it once contained.
How should I store bromelain supplements?
Store in a cool, dry place away from light and humidity to preserve enzyme stability.