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 (brō′mə-lən, -lān′) also bro·me·lin (-lən)
A proteolytic enzyme obtained from pineapples.

[New Latin Bromel(ia), former pineapple genus; see bromeliad + (pap)ain.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.


(Biochemistry) an enzyme derived from pineapple, used as an anti-inflammatory agent in homeopathy and as a meat tenderizer in the food industry
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
References in periodicals archive ?
(2012) relates to the characterization of many authors, who found the optimum temperature for stem bromelain from 50 to 60[degrees]C while the fruit bromelain the optimum temperature 37- 70[degrees]C.
Bromelain has two main sources: Fruit bromelain (EC extracted from pineapple fruit and Stem bromelain (EC extracted from inedible pineapple stem.7 Stem bromelain is economical to produce; hence it is the more commonly available commercial product.
Stem bromelain (EC is the major protease present in extracts of pineapple stem while fruit bromelain (EC is the main protease fraction present in pineapple fruit [1].