Publié par happy-diet mercredi 17 mars 2010

Ananas comosus
Ananas sativus

The pineapple, a native of tropical America and now widely cultivated in all tropical regions of the world.

It is a terrestrial Bromeliaceae, while many plants in this family are epiphytes (hence the error of the designer of "Tarzan of the Apes King" who was pushing the pineapple in the trees).

The leaves are large, toothed and spiny, blue-green rather dark inflorescence leads to a particular result, a coenocarpe.
There association fruits of the same inflorescence with floral stem and spiny bracts that become very fleshy.

The pineapple, dark green when not ripe, turns yellow-orange or greenish-brown and very fragrant when ripe.


The fruit is rich in sugars to maturity: 10 to 15% mono-and disaccharides;
there are also organic acids and vitamins:
vitamin C, 40 mg per 100g (or as much as oranges)
and vitamin B1, 0.08 mg per 100 g.
The aroma is due to a complex mixture of aliphatic compounds.

In the ripe fruit and the stem there is a mixture of proteolytic enzymes (see glossary), the bromelain (bromelain).
They are glycoproteins structurally similar to papain (or papaya, carica papaya).

These molecules are activated by reducing agents, inhibited by oxidants and metals and destroyed by cooking.
Bromelain has anti-inflammatory and anti-exudative which are undoubtedly related to its interaction in the metabolism of protein compounds that initiate the inflammatory process.

In vitro there is also a power antiaggrégant platelet (see glossary) and fibrinolytic.


Pineapple is primarily a delicious fruit, refreshing and bringing natural sugars and vitamins.

It is eaten raw, cooked and well dried, in jams or "chutney";

it mixes with other fruits in salads, but also relates to meat, fish or vegetables in particular Asian cuisine.

Pacific people use small pieces of pineapple and other plants in the manufacture of collars or crowns odoriferous.

You can tenderize the meat marinate 2 to 3 hours in a mixture of oil, lemon juice and slices of fresh pineapple (bromelain is destroyed during cooking)

* The purified and concentrated extracts of bromelain: a good indication in post-traumatic edema and reduce cellulite cupboards and can associate them with antibiotics
(better penetration into sites of infection?)
* They are also recommended in the secretory digestive deficiencies in combination with other enzymatic extracts (including pancreatic).

More commonly, fresh pineapple is a good remedy for indigestion banal (overload), so it's a perfect dessert.

We can replace the homeopathic mother tincture
1 D, pineapple tincture: 50 drops 1 to 2 times per day.

Beware, though the pineapple peel before eating the "eyes" a bit tricky at the periphery of the fruit injure the oral mucosa and may provoke some people, very painful canker sores. Finally, the green pineapple is not edible, it is a known abortifacient in tropical countries.

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