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Pineapple

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Antioxidants in Fruits: Properties and Health Benefits

Abstract

Pineapple (Ananas comosus) is an extraordinarily delicious tropical fruit that is also good for your health. Its origin is from South America, and initial Western travelers and explorers named it for its likeness to a pinecone. This well-liked fruit is filled with nutrients, antioxidants, and other valuable compounds, for example, enzymes that can combat soreness and sickness. Edible parts of pineapple and its composites are associated to countless benefits for well-being, including helping in digestion, enhancing immunity, and, among others, speed up healing from surgical procedure. They are particularly rich in vitamin C and manganese, providing respectively 131% and 76% of the daily recommendations. Pineapples are particularly rich in flavonoids and phenolic acids known as antioxidants. Several studies have shown pineapple and its compounds can reduce cancer risk. This is because oxidative stress and inflammation can be minimized. Eating pineapples will reduce the amount of time needed to recover from surgery or exercise. This is primarily due to the bromelain’s anti-inflammatory properties. Excessive inflammation is often associated with cancer. Several studies have shown that bromelain can minimize the inflammation, swelling, bleeding, and pain that frequently occur during surgery. It also tends to raise influenza markers of inflammation. Today around 25 million tons of pineapple are produced worldwide, making it the third most eaten fruit after bananas and citrus fruits. At the forefront of its growth, pineapple contributes greatly to the economies of those countries. The special taste makes the food industry invaluable, because it is an integral part of many recipes.

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Authors and Affiliations

  1. Division of Food Science & Technology, SKUAST-K, Shalimar, Srinagar, J&K, India

    A. Mohsin, Abida Jabeen & B. Gulzar

  2. Department of Food Technology, IUST, Awantipora, Pulwama, J&K, India

    Darakshan Majid, Farhana Mehraj Allai, A. H. Dar & H. A. Makroo

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  1. A. Mohsin
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  2. Abida Jabeen
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  3. Darakshan Majid
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  4. Farhana Mehraj Allai
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  5. A. H. Dar
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  6. B. Gulzar
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  7. H. A. Makroo
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Editors and Affiliations

  1. Department of Food Science and Technology, Government Degree College, Shopian, Jammu and Kashmir, India

    Gulzar Ahmad Nayik

  2. Department of Food Science & Technology, University of Kashmir, Srinagar, Jammu and Kashmir, India

    Amir Gull

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Mohsin, A. et al. (2020). Pineapple. In: Nayik, G.A., Gull, A. (eds) Antioxidants in Fruits: Properties and Health Benefits. Springer, Singapore. https://doi.org/10.1007/978-981-15-7285-2_19

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