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Although the origin of the papaya plant is uncertain, many
believe the plant to be native of tropical regions of Mexico and
Central America. It is believed that seeds of the papaya plant 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, the Bahamas, and to
Bermuda in the earlier 17th century. Today the papaya plant is found
in nearly all tropical regions of the Old World and the Pacific
Islands, and in Florida.
The latex of the papaya plant and
its green fruits contains two proteolytic enzymes, papain and
chymopapain.
The presence and effects of proteinases (now
termed proteases) in papaya fruit (Carica papaya) latex have been
well known since the 1750s (Brocklehurst et al. 1983). But it was
not until the 1870's that the importance of papaya latex as a source
of enzymes was recognized.
Papain extracted from the papaya
plant is now the most widely studied of the cysteine enzymes because
of its commercial value. Besides being used as a meat tenderizer,
the medicinal uses of papain include:
- Defibrinating wounds in hospitals
- Prevents cornea scar deformation
- Used in treatments of jellyfish and insect sings
- Dsed to treat edemas, inflammatory processes, and in the
acceleration of wound healing
Find out more about papain.
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