A special compound found
within pineapples can help
ease the pain of arthritis and
may help to prevent strokes.

Pineapples have long been used as a medicinal plant in various parts of the world, particularly the Americas. Apart from being a good source of vitamin C and various other vitamins and minerals, including magnesium, the pineapple contains an active substance known as bromelain. This protein has been proven to ease the inflammation associated with arthritis and joint pain, and may also help to reduce the incidence of blood clots, which can lead to heart attack and strokes. Unfortunately, the inedible stem is the richest source of bromelain, but there is also a little in the fruit.

  • May aid digestion and limit pain from arthritis and joint conditions.

  • Can help to reduce the risk of blood clots.

  • Good source of the antioxidant vitamin C.

  • Good source of ferulic acid, which can help prevent cancer.

Practical tips:

A pineapple is ripe to eat when a leaf is easily pulled from the top. To prepare, cut off
the leafy top and a small layer of the base, and then slice off the tough skin and “eyes.”
Once cut into slices, remove the chewy central core. Avoid using fresh pineapple in
gelatin—the bromelain enzyme prevents setting. Canned pineapple contains no
bromelain but retains much of its vitamin C. Pineapples are delicious simply served
fresh, chopped with cereal or yogurt for breakfast, or try them cooked in brown sugar
and a little butter for a tasty warm dessert.


The bromelain in pineapples is an effective meat tenderizer—use a few spoonfuls of
juice and add to meat stews and curries.

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