L’ananas est l’un des fruits tropicaux les plus populaires. Sa chair juteuse et éclatante, au goût sucré avec une légère acidité, est depuis longtemps un incontournable des desserts, des boissons et des collations. Mais derrière l’attrait de ce fruit se cache quelque chose de bien plus fascinant : un mécanisme biochimique qui, littéralement, « digère » l’humain. Comment est-ce possible ?
Bromélaïne
The proteins contain the principaux-composing structures of the tissues of living organisms, and also cover the skin, muscles and mucous membranes. In the human body, it représentent environ 16% of the body mass, and this is the precisement of these structures that, in theorie, may be attached to the bromélaïne.
When you cook the pine nuts, in large quantities, you can feel a feeling of brûlure on the language, the palais or the leaves. Certainly, this is a mechanical douche caused by the texture of the pineapple or the skin, but this is not in the case. This sensation is the direct result of the bromélaïne action, which begins to decomposer the protective compositions of the superior surface of the mucous cells.
In reality, at this moment, the enzyme begins to dig in your local area. Malgré cela, the pineapples do not représente any danger to the santé humaine. The raison is located in the mechanics of defending our organisms. One day, the bromélaïne atteint the estomac, où elle rencontre the chlorhydric acid and the enzyme pepsine. In this acidic environment, the bromélaïne has a rapid nature, perdant in its structure and activity. This sign can not be used to decomposer the proteins in the corps interface.
