The fresh pineapple is marketed for a short time only. This is because of the high juiciness that causes poor preservation capacity, so it does not last long in its natural form. Its main marketing method is canned and sugary rustic, and even then it retains many nutritional values.The uniqueness of the pineapple is reflected in the high content of enzymes (proteins with diverse biological activity) that are able to digest and break down proteins. In this way they contribute to the protection of the fruit from pests and spoilage. When we eat the pineapple, those enzymes, which are naturally present in the fruit, work effectively in the acidic environment of our stomach, and continue to the gut, where they contribute to the breakdown of food proteins. They especially contribute to speeding up the digestive action of proteins derived from meat products and other proteins whose digestion time is long. The enzyme efficiency of pineapple is so great that they are even used as natural meat softeners in the food industry.

High amount of natural collagen

Beyond its contribution to increasing the efficiency of the digestive system and accelerating the absorption of proteins in the intestine – pineapple extract has a contribution to reducing inflammatory processes in the body, preventing hyperplasia of platelets, and indirectly to delaying and / or slowing down cancerous processes. In addition, pineapple contributes to our health through the vitamins and minerals it contains. One cup of chopped pineapple [כ- 170גרם, 85 קלוריות] containing:

vitamin C (About 100% of the recommended daily allowance for an adult) – Known as a leading antioxidant in an aqueous environment, contributes to the effectiveness of the immune system, resistance to stress conditions, and contributes to the renewal of vitamin E, an antioxidant that works in a fatty environment. Both vitamins provide broad protection against free radicals which are oxidative products that are formed in the body and are received from the environment on a regular basis, and can cause health damage. Vitamin C is also necessary for the production of collagen, the intercellular material needed to protect the coating tissue (epithelium) from the penetration of unwanted and essential substances for the construction and regeneration of connective tissue including bone and skin.

manganese (About 70% of the daily ration) – an important mineral, active in antioxidant enzymes (mainly the enzyme super-oxy-dismutase).

Vitamins B1 and- B6 (About 10% of the daily ration each) – Critical to the metabolism and energy production in our body: Vitamin B1 Essential for carbohydrate metabolism and energy production pathways from food and body fat, and vitamin B6 Essential for metabolism and the amino acids that make up the proteins and media in the nervous system and brain, which are responsible for our behavior and function.

Dietary fiber (About 8% of the daily allowance) – Contribute to our health by absorbing and removing cholesterol, bile salts and other risk factors from food, contributing to intestinal motility and speeding up food passage, and providing a food substrate for our gut bacteria population that significantly affects our health, brain and general well-being our. In addition, dietary fiber contributes to the filling of the stomach, a feeling of satiety, control of eating and the prevention of obesity and its health risks.

Prof. Niva Shapira, Clinical Dietitian, Research and Development, Head of the Department of Nutritional Sciences, Ashkelon Academic College