Isolation of bromelain was first recorded by the Venezuelan chemist Vicente Marcano in 1891 from the fruit of pineapple. In 1892, Chittenden, assisted by Meara and Joslin, and called it 'bromelin'. Later the term 'bromelain' was introduced and originally applied to any protease from any plant member of the plant family Bromeliaceae.It was first introduced as a therapeutic supplement in 1957.And it is currently the 13th most widely used herbal medicine in Germany.

Reported in EPA TSCA Inventory.

The Bromelain, with the CAS registry number 9001-00-7, is also known as Plant protease concentrate. Its EINECS number is 232-572-4. Its classification codes are: (1)Anti-inflammatory; (2)Drug / Therapeutic Agent; (3)TSCA Flag XU [Exempt from reporting under the Inventory Update Rule]. This chemical may be used after surgery to reduce swelling. Bromelain is one of the most popular substances to use for meat tenderizing. It has been found to reduce the excretion of proinflammatory cytokines as well as chemokines in a study into its possible mechanism of action in ulcerative colitis, inflammatory bowel disease. It should be sealed and stored in a cool and dry place. Moreover, it should be protected from light.

Preparation: Bromelain is prepared from the stem part of the pineapple plant after harvesting the fruit. This stem part is peeled, crushed, and pressed to get the juice containing the soluble bromelain enzyme. Further processing includes purification and concentration of the enzyme.

When you are using this chemical, please be cautious about it as the following:
This chemica is irritating to eyes, respiratory system and skin. It may cause sensitisation by inhalation. You should not breathe dust. When using it, you must avoid contact with skin. In case of contact with eyes, you should rinse immediately with plenty of water and seek medical advice. When using it, you need to wear suitable protective clothing and gloves.

The toxicity data is as follows: