Pineapple

The fruit is a small berry, which fuses early with the adjacent one syncarpous or infructescence large and ovoid. The heart of syncarpous, more fibrous, is formed from axial stem thickened, and the walls of the ovary, the base of the bracts and sepals are transformed into a yellow flesh, just fibrous, sweet and sour, very fragrant, not keeps track of the fruits that composed it. The flower itself is transformed into an octagonal canopy hard cover, formed by the fusion of the apex of the bract and the three sepals, which form the hard and thorny waxy skin of the fruit. Pineapple is appreciated for its fresh and canned consumption. In the West is commonly used as dessert, but increasingly as a sweet ingredient in oriental food preparations. When the pineapple is ripe, the flesh is firm but flexible, the leaves can boot from a strong pull and the scent is strongest at the bottom.

Among the medicinal properties of the most notable is that of the enzyme proteolíctica called bromelain, which helps metabolize food. It is also diuretic, slightly antiseptic, detoxifying, antacid and vermifuge. We have studied its use as an aid in the treatment of rheumatoid arthritis, the sciatica, and control of obesity. It is rich in vitamin C and fiber. The high concentration of bromelain in the shell and elsewhere has led to its use in decoct to relieve infections, laryngeal and pharyngealas well as topical use for cystitis and other infections.