Health-promoting properties of pineapple
Zygmunt Zdrojewicz1, Joanna Chorbińska2, Bartosz Bieżyński2, Piotr Krajewski2
Pineapple is one of the most popular tropical fruit and an indispensable part of many people’s diet. It was brought to Europe in 1493 by Christopher Columbus. The fruit has been valued for years for its unique taste and richness in nutrients, such as micro- and macronutrients, dietary fibre and a variety of vitamins. Pineapple is low in calories, but rich in nutrients; therefore, it is often included in a weight-watcher menu. Frequent consumption of pineapple almost completely covers the recommended daily intake of vitamin C, manganese and copper. Phytochemical analysis of pineapple leaf extract revealed the presence of alkaloids, flavonoids, saponins and tannins, all of which are said to be hypoglycaemic and analgesic. Studies on bromelain, pineapple’s most complex bioactive compound, demonstrated its antioxidant, anti-inflammatory, digestion-enhancing and cardioprotective effects. The multitude of potential uses of bromelain combined with the effects of many other nutrients found in a pineapple, allow us to appreciate not only its unquestionable taste, but also other benefits of this fruit. Pineapple is no exception and throughout the years many myths about its beneficial and harmful properties have emerged. Fortunately, most of these have never been confirmed scientifically and pineapples have no known negative impact on the human body. The aim of this study was to present the nutritional value of pineapple and its role in medical treatment.