Papaya and papain enzyme

Papaya is believed to be a native to tropical America, perhaps in southern Mexico and neighboring Central America. It is recorded that seeds were taken to Panama and then the Dominican Republic before 1525 and cultivation spread to warm elevations throughout South and Central America, southern Mexico, the West Indies and Bahamas and to Bermuda in 1616.

Papayas are among the most nutritious of all fruits. Papaya extract is sold at health-food stores and is taken by many people for its healing and stimulating qualities. The fruit contains calories, carbohydrates and vitamin C, A, B1, B2, B3 and D; minerals calcium, magnesium, potassium, iron and sodium; low in tannic and malic acids; high in proteolytic enzymes that help digestion of proteins.

Both meat and the juice of the papaya are excellent for digestion problems. A papaya enzyme breaks up the milk protein casein and lets it coagulate.

Papaya is a rich source of papain that acts as meat tenderizer. Papain is found naturally in papaya manufactured from the latex of raw papaya fruits.

Papain enzyme belongs to the papain superfamily, as a proteolytic enzyme, papain is of crucial importance in many vital biological processes in all living organisms. Papain shows extensive proteolytic activity towards proteins, short chain peptides, amino acid esters and amide links.

Papain in papaya is effective as a digestant because it functions in both an acidic as well as in an alkaline environment. It is completely effective in both the hyperacidic stomach and intestine. Papain breaks down protein in food, allowing for better digestion.
Papaya and papain enzyme