Bromelain
Both Bromelain and Papain are plant derived proteolytic enzymes. Bromelain, also known as bromelin, is a protein-digesting enzyme extracted from the flesh and stem of the pineapple plant, Ananas comosus. Papain, is a proteolytic enzyme isolated from the papaya plant, Carica papaya. Bromelain is most notable for its effectiveness in the reduction of inflammation and decreasing swelling, but the scope of its benefits continues to increase. As a natural anti-inflammatory enzyme, bromelain has many uses. Arthritis patients may reduce the swelling that causes joint pain by taking bromelain. Bromelain may also be helpful for the pain, numbness, tingling, aching, and loss of motor and sensory function in the fingers resulting from carpal tunnel syndrome (CTS) (15,16). Prevention of the adhesiveness of platelets to endothelial cell walls was accomplished with 0.1 mcg/ml of Bromelian(16a). Thus the benefit of bromelain occurs over a broad range of doses, and even small amounts may be beneficial to anyone at risk to thrombotic heart attack or stroke. Papain has been shown to be effective in preventing burn wound infection and helping remove dead cells(17). Papain is also used for the following:
Papain has been used to treat ulcers, dissolve membranes in diphtheria and reduce swelling, fever and adhesions after surgery.