Papaya Leaf Chemistry

Papaya Leaf Chemistry

Papaya Leaf Chemistry

Per 100 g, the fruit is reported to contain 26 calories, 92.1 g H2O, 1.0 g protein, 0.1 g fat, 6.2 g total carbohydrate, 0.9 g fiber, 0.6 g ash, 38 mg Ca, 20 mg P, 0.3 mg Fe, 7 mg Na, 215 mg K, 15 ug beta-carotene equivalent, 0.02 mg thiamine, 0.03 mg riboflavin, 0.3 mg niacin, and 40 mg ascorbic acid. Ranges reported for the ripe fruit are 32-45 calories, 87.1-90.8 g H2O, 0.4-0.6 g protein, 0.1 g fat, 8.3-11.8 g total carbohydrate, 0.5-0.9 g fiber, 0.4-0.6 g ash, 20-24 mg Ca, 15-22 mg P, 0.3-0.7 mg Fe, 3-4 mg Na, 221-234 mg K, 710-1050 ug beta-carotene equivalent, 0.03-0.04 mg thiamine, 0.03-0.05 mg riboflavin, 0.3-0.4 mg niacin, and 52-73 mg ascorbic acid.

The leaves contain per 100 g: 74 calories, 77.5 g H2O 7.0 g. protein, 2.0g fat, 11.3 g total charbohydrate 1. 8 g fiber, 2.2 g ash, 344 mg Ca, 142 mg P, 0.8 mg Fe, 16 mg Na, 652 mg K, 11,565 ug beta-carotene equivalent, 0.09 mg thiamine, 0.48 mg riboflavin, 2.1 mg niacin, and 140 mg ascorbic acid, as well 136 mg vitamin E. Leaves contain the glycoside, carposide, and the alkaloid, carpaine. Fresh leaf latex contains 75% water, 4.5% caoutchouc-like substances, 7% pectinous matter and salts, 0.44% malic acid, 5.3 papain, 2.4% fat, and 2.9% resin.

Per 100 g, the seeds are reported to contain 24.3 g protein, 25.3 g fatty oil, 32.5 g total carbohydrate, 17.0 g crude fiber, 8.8 g ash, 0.09% volatile oil, a glycoside, caricin, and the enzyme, myrosin. The fatty oil of the seeds contains 16.97% saturated acids (11.38% palmitic, 5.25% stearic, and 0.31% arachidic) and 78.63% unsaturated acids (76.5% oleic and 2.13% linoleic). The seeds yield 660-760 mg BITC (bactericidal aglycone of glucotropaeolin benzyl isothiocyanate), a glycoside, sinigrin, the enzyme myrosin, and carpasemine. Flath and Forrey (1977) identified 106 volatile components in papaya. Fermentation with brewer’s yeast and distillation yielded 4% alcohol, of which 91.8% was ethanol, 4.8%.methanol, 2.2% N-propanol, and 1.2% unknown (non-alcohol).

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Papaya Leaf Beneficial Uses

Papaya Leaf Beneficial Uses

Papaya Leaf Beneficial Uses

Papaya Leaf is an excellent treatment for digestive disorders and extremely useful for any disturbances of the gastrointestinal tract. Papain, the powerful enzyme in Papaya, helps to dissolve and digest protein, thus easing stomach ailments and indigestion. (Because papain breaks down tough meat fibers, it is often used in restaurants and is the major ingredient in commercial meat tenderizers!) Papaya has been effective in easing heartburn and is given to treat dyspepsia and gastric catarrh. Papaya also stimulates the appetite.

Papaya Leaf’s enzyme, papain, not only digests protein, but it extends its activity to digesting carbohydrate. Papain also breaks down wheat gluten, which may be helpful for those suffering from Celiac disease; and those who have difficulty digesting starchy foods, such as breads, cereals and potatoes, might find great relief in including Papaya in their diets.

The papain in Papaya is thought to relieve acute prostate inflammation and may be very helpful in cases of benign prostatic hypertrophy (BPH). Clinical studies in Russia found that papain treatment reversed rectal lesions induced by extreme prostate enlargement in over 97 percent of the men treated.

The papain in Papaya is currently undergoing studies to investigate its efficacy in treating the Herpes simplex virus and Herpes zoster (shingles).

Another papayan enzyme, chymopapain, has been used in the treatment of slipped spinal disc and pinched nerves.

Since many stomach problems are the direct result of indigestion, use of Papaya appears to help prevent many ailments. It stimulates digestive acids and the production of bile, which may also lead to a healthier liver and pancreas.

Papaya is said to stimulate the bowels in times of constipation and is also believed to be useful in treating inflammatory bowel disorders.

In many areas of the world, Papaya is used as a vermifuge, anthelmintic and amoebacide that eliminates worms and other Parasites, and it is thought that the papain content digests the invaders, and Papaya’s latex also works as a dewormer by its purgative actions, increasing the movement of intestinal contents.

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Papaya Leaf Typical Preparations

Papaya Leaf Typical Preparations

Papaya Leaf Typical Preparations

Infusions or teas, taken in small doses. For convenience it may be taken as a capsule or extract.Physicians of nineteenth century America used papaya leaf to treat “fermentative indigestion,” a condition of bloating, nausea, and flatulence frequently following excessive consumption of fermented foods.

King’s Dispensatory noted that teas (decoctions) of papaya leaf helped reduce the oxalic acid content of the urine, presumably reducing the formation of oxalic acid kidney stones.

The primary use of papaya leaf in herbal medicine today is as a vermifuge, that is, to remove intestinal worms. Papaya leaf has less of the protein-dissolving papain than the fruit, so it is less likely to “dissolve” the worms, but it contains tannins that the fruit does not. These tannins protect the intestine from reinfection by “tanning” proteins in the lining of the intestinal wall so that worms cannot attach themselves.

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Papaya Leaf basic Constituents

Papaya Leaf basic Constituents

Papaya Leaf basic Constituents

The leaf contains beta-carotene, calcium, carpaine, fats, flavonols, niacin, papain, tannins, and vitamin C (in higher concentration in the leaf than in the fruit). The leaf, unlike the fruit, is not a source of the protein-dissolving enzyme papain, but the latex (sap) in the leaf stem is. Papain remains in leaf preparations that have been dried over low heat, but it may be destroyed in products that are dried at high heat.

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Papaya Leaf, Carica papaya, Custard Apple Leaf

Papaya Leaf, Carica papaya, Custard Apple Leaf

Papaya Leaf, Carica papaya, Custard Apple Leaf

The papaya is a tropical herb which looks like a tree with a straight stem marked by scars where leaves have fallen directly from it. Papayas do not have branches.

The papaya fruit is pear-shaped with a bright golden-yellow skin. The flesh of the fruit is a brighter orange-yellow, juicy and silky smooth, with a sweet and sour flavor. The shiny gray or black seeds in the interior of the fruit have a peppery taste and are edible, although they are usually discarded.

The papaya is an extraordinarily useful plant. In the tropics around the world papaya is the breakfast fruit, served either green or ripe. The juice is a popular beverage, and the leaves and young stems are steamed and served as a vegetable. The fruit yields an enzyme, papain, best known as a digestive aid but most commonly used to “clear” freshly brewed beer. The latex is used as a freckle remover, and the seed has antibacterial action against Bacillus cereus, Escherischia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Shigella flexneri. The leaves have been used as a substitute for soap, and for dressing wounds.

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