Papaya

Listing ID #4930948

The papaya is the fruit of the plant Carica papaya, the sole species in the genus Carica of the plant family Caricaceae. The fruit, as well as the other parts of the papaya tree, contain papain, an enzyme that helps digest proteins. Papain is extracted to make digestive enzyme dietary supplements and is also used as an ingredient in some chewing gums. Papayas offer not only the luscious taste and sunlit color of the tropics, but are rich sources of antioxidant nutrients such as carotenes, vitamin C and flavonoids; the B vitamins, folate and pantothenic acid; and the minerals, potassium and magnesium; and fiber.

Benefits and uses:

Papayas are an excellent source of vitamin C as well as a good source of vitamin E and vitamin A which are very powerful antioxidants.

These nutrients help prevent the oxidation of cholesterol. Only when cholesterol becomes oxidized it is able to stick to and build up in blood vessel walls, forming dangerous plaques that can eventually cause heart attacks or strokes. One way in which dietary vitamin E and vitamin C may exert this effect is through their suggested association with a compound called paraoxonase, an enzyme that inhibits LDL cholesterol and HDL cholesterol oxidation.

The folic acid found in papayas is needed for the conversion of a substance called homocysteine into benign amino acids such as cysteine or methionine. If unconverted, homocysteine can directly damage blood vessel walls and, if levels get too high, is considered a significant risk factor for a heart attack or stroke.

The nutrients in papaya have also been shown to be helpful in the prevention of colon cancer. Papaya's fiber is able to bind to cancer-causing toxins in the colon and keep them away from the healthy colon cells. In addition, papaya's folate, vitamin C, beta-carotene, and vitamin E have each been associated with a reduced risk of colon cancer.

Papaya contains several unique protein-digesting enzymes including papain and chymopapain. These enzymes have been shown to help lower inflammation and to improve healing from burns.

Papayas have a relatively high amount of pectin, which can be used to make jellies.

The black seeds of the papaya are edible and have a sharp, spicy taste. They are sometimes ground and used as a substitute for black pepper.