Pineapple contains a proteolytic enzyme bromelain, which digests food by breaking down protein. Pineapple nectar can thus be used as a marinade and tenderizer for meat. The enzymes in pineapples can interfere with the preparation of some foods, such as jelly or other gelaten-based desserts. These enzymes can be hazardous to someone suffering from certain protein deficiencies or disorders, such as Ehlers-Danlos syndrome. There is significant evidence pointing to the anti-inflammatory benefits of bromelain.
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