Who doesn’t think of a warm tropical island when thinking of pineapples? Even though pineapples have no actual resemblance to pines or apples, they are still worth considering for things other than the fact that it can be delicious. Pineapples are one of America’s favorite tropical fruits but that isn’t the only claim to fame for this wonder fruit.
Pineapples are part of the Bromeliaceae family and is the only edible fruit that comes from this family. It is the enzyme bromelain that gives pineapple its anti-inflammatory properties which have been associated with reduction in swelling, bruising, and muscle pain. It is thought that the activity of bromelain in the body, along with its interaction with the body’s immune system, is what is responsible for the anti-inflammatory properties. The exact science behind how this happens is still being worked out, but it doesn’t mean you can’t reap the benefits.
Bromelain isn’t the only thing pineapples have to offer. Pineapples are high in Vitamin C which has been found to be helpful for immune system function. Considering most of the human body is made up of water, the fact that Vitamin C is a water-soluble antioxidant makes it a breeze for the body to use. In addition to Vitamin C, pineapples have been found to be a good source of manganese and thiamin, both which play an important role in helping the body fight free radicals.
These are only some of the amazing abilities of this fruit, and science is still working on harvesting and utilizing these abilities. Pineapples have been on the scene for many centuries and even though it’s role is ever changing, it always prevails.
Here's one of my fav ways to incorporate Pineapple into my diet
- 1 package (10 ounces) romaine lettuce
- 1 cup cubed fresh pineapple
- 1 can mandarin oranges
- 1/2 cup slivered almonds
- 1/3 cup flaked coconut toasted
- 2 green onions chopped
- 1 red bell pepper
- Chop the romaine lettuce
- Chop the red bell pepper and onions
- Add pineapple and oranges
- Add coconut and almond slivers
I like to dress it with red wine vinegar, olive oil, himalyan salt and a little bit of honey.