Why Meat Tenderizer Reduces Swelling

Oct 20, 2009 | By Juniper Russo Tarascio

Meat Tenderizers and Inflammation

Meat tenderizers are extremely popular home remedies for inflammation. These readily available, low-risk remedies are used to ease pain and swelling associated with insect bites, jellyfish stings, sports injuries and arthritis. The protein-digesting enzymes in meat tenderizer are noted for their ability to soften (pre-digest) meat; the same compounds are effective in decreasing inflammation in living tissue. Papain and bromelain, the two protease enzymes most commonly used in meat tenderizer, are noted for their powerful anti-inflammatory effects that rival the efficacy of non-steroidal anti-inflammatories (NSAIDs) such as ibuprofen.

Blocking Neutrophils

Biologists are uncertain of exactly how protease enzymes work to block inflammation, but one 2008 study, published in the journal Clinical Immunology, provided much-needed insight. Researchers found that bromelain, the pineapple-derived protease enzyme used in meat tenderizer, actually blocks the migration of neutrophils. Neutrophils--specialized white blood cells that "tell" the body to produce an inflammatory response--fail to migrate to the site of an injury when protease enzymes are used. The 2008 study found that bromelain can block neutrophil migration by up to 80 percent.

Wound Debridement

Meat tenderizer not only blocks inflammatory response, it also helps to reduce swelling by removing injured tissue. The University of Maryland notes that topical bromelain has been used successfully in burn victims because of its ability to digest wounded tissue while leaving healthy skin intact. Meat tenderizer can also speed the healing time associated with insect bites and minor skin abrasions, because the injured tissue is shuffled from the body more quickly. The medicinal actions of protease enzymes make meat tenderizer an essential component of any well-stocked first aid kid.