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NUTRITIONAL AND MEDICINAL VALUE OF PAPAYA (CARICA PAPAYA LINN.)

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 WORLD JOURNAL OF PHARMACY AND PHARMACEUTICAL SCIENCES
Pinnamaneni. World Journal of Pharmacy and Pharmaceutical Sciences
SJIF Impact Factor 6.647

Volume 6, Issue 8, 2559-2578 Review Article ISSN 2278 – 4357

NUTRITIONAL AND MEDICINAL VALUE OF PAPAYA

(CARICA PAPAYA LINN.)

Rajasekhar Pinnamaneni*

Department of Biotechnology, K L University, Greenfields, Vaddeswaram, Guntur Dt-522502,

Andhra Pradesh, India.

Article Received on ABSTRACT

19 June 2017,
Revised on 09 July 2017,
Accepted on 30 July 2017
DOI: 10.20959/wjpps20178-9947
*Corresponding Author
Dr. Rajasekhar
Pinnamaneni
Department of
Biotechnology, K L
University, Greenfields,
Vaddeswaram, Guntur Dt-
522502, Andhra Pradesh,
India.
salads, fruit juice, leaf extract, decoction prepared through papaya leaves, etc.
The different parts of the Papaya (Carica papaya Linn.) belonging to
the family Caricaceae such as leaves, seeds, latex and fruit possess
excellent medicinal properties for treatment of different ailments. The
stem, leaf and fruit of papaya contain plenty of latex. The latex from
unripe fruit contains enzyme papain, other components include a
mixture of cysteine end peptidases, chitinases and an inhibitor of serine
protease, alkaloids, glycosides, flavanoids, saponins, tannins, phenols
and steroids. This review focuses on the nutritional value,
phytochemical constituents, antioxidant and free radical scavenging
activity, treatment for dengue fever and anticancer activity of papaya.
Papaya acts as a multi-faceted plant. It is also essential to identify the
mechanism of the plant compounds and studying the active principle of
the extract. It is recommended to include the papaya in our diet as fruit

KEYWORDS: Carica papaya, Papaya, antioxidant, free radical scavenging, anticancer.

Carica Papaya Distribution

Papaya (Carica papaya L.) belongs to the family Caricaceae comprising 31 species in four
genera of which three genera are from America (Carica, Jacaritia and Jarilla) and one from
equatorial Africa (Cylicomorpha). It is an economically important fruit crop in Hawaii,
Australia, India, Srilanka, Phiilipines and South-east Asia including Thailand. It is also
known as papaw, pawpaw, papayer (French), melonenbaum (German), lechosa (Spanish),
mamao, mamaociro (Portuguese), mugua (Chinese) and malakol (Thailand).[1] The origin of

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papaya is tropical America. Its seeds were distributed from the Caribbean to Malacca and
India by travellers and botanists in the eighteenth century. Its distribution was continued
throughout Asia and Pacific. Papaya is grown in all tropical countries and many subtropical
countries between 32° North and South latitudes but the high commercial production is found
between 23° North and South latitudes.[1]

Biology of papaya
The genus Carica is from the Latin for a kind of fig which the leaves and fruits of papaya
resemble and the specific epithet papaya probably comes from the common name for the
fruit.[2] It is a dicotyledonous, polygamous (having male, female or hermaphrodite flowers on
the same plant), diploid species with a small genome of 372 Mbp/1C[3] and nine pairs of
chromosomes.[4]

Chemical Constituents of papaya

Papaya is a valuable plant of medicinal value. Leaves, fruit, seeds, root, bark and latex of the
papaya are used as ethno medicine (Table.1).

Table 1: Chemical composition of various parts of papaya plant.[5,6,7,8]

Part of
S.No Constituents
the Plant
Protein, fat, fibre, carbohydrates, minerals, calcium, phosphorus, iron,
vitamin C, thiamine, riboflavin, niacin, and caroxene, amino acid, citric
acids and molic acid (green fruits), volatile compounds : linalol,
1 Fruit benzylisothiocynate, cis and trans 2, 6-dimethyl-3,6 expoxy-7 octen-2-
ol. Alkaloid, α; carpaine, benzyl-β-d glucoside, 2-phenylethl-β-D-
glucoside, 4-hydroxyl -phenyl-2 ethyl-B-D glucoside and four isomeric
malonated benzyl-β-D glucosides
N-butyric, n-hexanoic and n-octanoic acids, lipids; myristic, palmitic,
2 Juice
stearic, linoleic, linolenic acids-vaccenic acid and oleic acids
Fatty acids, crude proteins, crude fibre, papaya oil, carpaine,
benzylisothiocynate, benzylglucosinolate, glucotropacolin,
3 Seed
benzylthiourea, hentriacontane, β-sistosterol, caricin and an enzyme
nyrosin
4 Root Arposide and an enzyme myrosin
Alkaloids carpain, pseudocarpain and dehydrocarpaine I and II, choline,
5 Leaves
carposide, vitamin C and E
6 Bark β-sitosterol, glucose, fructose, sucrose, galactose and xylitol
proteolytic enzymes, papain and chemopapain, glutamine
7 Latex cyclotransferase, chymopapain A, B and C, peptidase A and B and
lysozymes

Nutritional value of papaya

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Papaya is common man‟s fruit with a high nutritive value available at a reasonable price. It is
rich in natural vitamins, minerals and low calorific value. The low calories content (32 Kcal /
100 g of ripe fruit) makes a favourite fruit of obese people who are into weight reducing
regime. Papaya has low carotene which helps to prevent damage by free radicals compared to
other fruits but all other nutrients are present. The fruit is rich source of different types of
enzymes. Papain present in good amount in unripe fruit is an excellent aid to digestion, which
helps to digest the protein in food at acid, alkaline and neutral medium. The celiac disease
patients, who cannot digest the wheat protein gliandin, can tolerate it, if it is treated with
crude papain. Papaya has the property of tenderizing meat. This knowledge is being put to
use by cooking meat with raw papaya to make it tender and digestible.[9,10] The fermented
papaya fruit is a promising nutraceutical as an antioxidant. It improves the antioxidant
defence in elderly patients even without any overt antioxidant deficiency state at the dose of 9
g/day orally. The papaya lipase, a hydrolase enzyme tightly bonded to the water insoluble
fraction of crude papain, is considered as a “naturally immobilized” biocatalyst10. Papaya
markedly increases iron (Fe) absorption from rice meal, which was measured in parous
Indian women, using the erythrocyte utilization of radioactive Fe method. The black seeds
edible and have a sharp, spicy taste. They are sometimes ground up and used as a substitute
for black pepper. In some parts of Asia the young leaves of papaya are steamed and eaten like
spinach.[11]

Table.2: Nutritive value of 100 gm of raw papaya.

Nutrient Value per 100 g References
Proximates Water 88.06 g 12,13,14,15,16,17
Energy 43 kcal
Energy 179 kJ
Protein 0.47 g 12,13
Total lipid (fat) 0.26 g 12,13
Ash 0.39 g 12,13
Carbohydrate, by difference 10.82 g
Fiber, total dietary 1.7 g 12,13,14,15
Carbohydrates Sugars, total 7.82 g 13
Sucrose 0 13
Glucose(dextrose) 4.09 g 13
Fructose 3.73 g 13
Lactose 0 13
Maltose 0 13
Galactose 0 13
Starch 0 13
Minerals Calcium, Ca 20 mg 12,13,16,18
Iron, Fe 0.25 mg 12,13,16,18

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Magnesium, Mg 21 mg 12,13,16,18
Phosphorus, P 10 mg 12,13,16,18
Potassium, K 182 mg 12,13,16,18
Sodium, Na 8 mg 12,13,16,18
Zinc, Zn 0.08 mg 12,13,16,18
Copper, Cu 0.045 mg 12,13,16,18
Manganese, Mn 0.04 mg 12,13,16,18
Selenium, Se 0.6 µg
Vitamins Vitamin C, total ascorbic acid 60.9 mg 12,13,16,19
Thiamin 0.023 mg 12,13
Riboflavin 0.027 mg 12,13
Niacin 0.357 mg 12,13
Pantothenic acid 0.191 mg 12,13
Vitamin B-6 0.038 mg 12,13
Folate, total 37 µg 12,13
Folic acid 0
Folate, food 37 µg
Folate, DFE 37 µg
Choline, total 6.1 mg
Vitamin B-12 0
Vitamin B-12, added 0
Vitamin A, RAE 47 µg 12,13,16,20,10
Retinol 0
Carotene, beta 274 µg 12,13,16,20,10
Carotene, alpha 2 µg 13,16,10
Cryptoxanthin, beta 589 µg 12,13,16,20,10
Vitamin A, IU 950 IU 12,13,16,20,10
Lycopene 1828 µg 13,16,17
Lutein + zeaxanthin 89 µg 13,16,10,21
Vitamin E (alpha-tocopherol) 0.3 mg 13,11
Tocopherol, beta 0.02 mg 13,11
Tocopherol, gamma 0.09 mg 13,11
Tocopherol, delta 0.01 mg 13,11
Vitamin D (D2 + D3) 0
Vitamin D 0
Vitamin K (phylloquinone) 2.6 µg
Other Alcohol, ethyl 0
Caffeine 0
Theobromine 0
Flavones Apigenin 0 19
Luteolin 0 19
Flavonols Kaempferol 0
Myricetin 0 19,17
Quercetin 0 19,17
Isoflavones Daidzein 0 22
Genistein 0 22
Total isoflavones 0 22
Source: (National Nutrient Database for Standard Reference Release 28, 2016 USDA,
Agricultural Research Service)
Antioxidants and free radical scavenging activity

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The leaves, seeds and juice of papaya show free radical scavenging and antioxidant activity.
The antioxidant activity of various fractions (ethanol, petroleum ether, ethyl acetate, n-
butanol and aqueous extract) from seeds of C.papaya showed that ethyl acetate and n-butanol
fractions demonstrated antioxidant and free radical scavenging activity than other
fractions.[23] Papaya juice is an efficient scavenger of highly reactive hydroxyl radicals
(OH)[24], which significantly decreased the lipid peroxidation levels and increased the
antioxidant activity in rats.[25] The leaf extract of papaya evidenced significant antioxidant
and free radical scavenging potential.[26] The peroxidase is present in the unripe fruit of
papaya but it gradually decreased after fruit ripening.[27] Whereas, the pulp of papaya is rich
in benzyl glucosinolate in the premature stage, which is present in the seed after fruit
ripening.[28] The benzyl glucosinolate is hydrolyzed to benzyl isothiocyante (BITC). The seed
extract of papaya demonstrated rich source of BITC.[29]

The major groups of phytochemicals that have been suggested as a natural source of
antioxidants may contribute to the total antioxidant activity of plant materials including
polyphenols, carotenoid and traditional antioxidant vitamins such as vitamin C and E.
Antioxidant is any substance that when present at low concentration compared to those of an
oxidisable substrate signifcantly delays or prevents oxidation of that substrate.[30] Antioxidant
functions are associated with decreased DNA damage, diminished lipid peroxidation,
maintained immune function and inhibited malignant transformation of cells.[31] Several
studies showed that phenolic compounds are the major bioactive phytochemicals with human
health benefits.[32] In fact, many authors have reported a direct relationship between total
phenolic content and antioxidant activity in numerous seeds, fruits and vegetables.[33]

The extract with the lowest β-carotene degradation rate exhibit the highest antioxidant
activity. All extracts had lower antioxidant activities than had standard (α-tocopherol). The
highest antioxidant activity among the samples was observed in unripe fruit whereas seed had
the lowest antioxidant activity. Result showed that there was considerably variation in the
antioxidant activities where it ranges from the lowest of 58% to the highest of 91% where the
orders of the antioxidant activity are as follow: α-tocopherol > unripe fruit > young leaves >
ripe fruit > seed (Table.3).

Reactive scavenging activity

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The idea of a single measurement of total antioxidant capacity is insuffcient. There is various
antioxidant activity methods have been used to evaluate and compare the antioxidant activity
of foods. Therefore, in this study, radical scavenging activity was determined for the selected
parts of papaya plant. Being a stable free radical, the DPPH assay is a simple and rapid
method frequently used to evaluate the ability of antioxidants to scavenge free radicals. It
gives reliable information concerning the antioxidant ability of the tested compounds to act as
free radical scavengers or hydrogen donors.[34]

This showed that the young leaves exhibit a strong scavenging activity and it has been
reported that phytochemicals especially plant phenolics constitute a major group of
compounds that act as primary antioxidant (Table.3). Their protection mechanisms are
through the reaction with the oxygen radicals, superoxide radicals and lipid peroxyl
radicals.[35]

Total phenolic content and total favonoid content

Phenolic compounds are widely distributed in plants[36], which have gained greatly attention,
due to their antioxidant activities and free radical-scavenging abilities, which potentially have
beneficial implications for human health.[37]

The total phenolic content (TPC) was observed in the selected papaya plant as: young leaves
> unripe > ripe > seed. The result also indicates that the young leaves contained high phenolic
content that may provide good sources of dietary antioxidant. For this reason, it is obvious
that TPC present in the samples have strong effects against the scavenging activity rather than
discoloration of β-carotene (Table.3). However, the radicals scavenging activity is not only
due to the phenolic content itself, but with other various antioxidant compounds.[38] They
respond differently depending on the number of phenolic groups that they possess.[39] More to
the point, TPC does not incorporate necessarily to all the antioxidants that may present in the
extracts. Therefore, sometimes there is a vague correlation between TPC and antioxidant
activity of several plant species.[40]

In recent years, studies have shown that papaya fruit contains not only vitamins and other
nutrients but also contains biologically flavonoids.[41] Previous study reported that antioxidant
activity of plant material is very well correlated with thecontent of phenolic compounds.[42]
Contribution of phenolic compounds is one of the mechanisms of the overall antioxidant
activities. This mainly due to their redox properties involve in the plant material. Generally,

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the mechanisms of phenolic compounds for antioxidant activity are neutralizing lipid free
radicals and preventing decomposition of hydroperoxides into free radicals.[36] The study
clearly indicates that it is vital to measure the antioxidant activity using various radicals and
oxidation systems and to take both phenolic content and antioxidant activity into account
while evaluating the antioxidant potential of plant extracts. The results obtained in this work
have considerable value with respect to the antioxidant activities of the selected parts of the
papaya plant. In brief, by taken into account all the parameters measured, antioxidants were
highly remarkable in the sequence of young leaves > unripe fruit > ripe fruit > seed (Table.3).

Table. 3: Antioxidant activity, DPPH radical scavenging activity, total phenolic content
and total flavanoid content[43]
Papaya EC50 (mg/ml)
Antioxidant
plant DPPH radical Total Phenolic Total Flavonoid
activity (%)
material scavenging activity content content
Ripe 88.12 6.5 ± 0.01 272.66 ± 1.53 92.95 ± 7.12
Unripe 90.67 4.3 ± 0.01 339.91 ± 9.40 53.44 ± 6.63
Seed 58.97 1.0 ± 0.08 30.32 ± 6.90 59.54 ± 12.23
Leaves 90.01 7.8 ± 0.06 424.89 ± 0.22 333.14 ± 1.02
Standard 96.73

Medicinal value of Papaya

Papaya contains two important biologically active compounds vis: hymopapain and papain
which are widely used for digestive disorders.[44] It showed that papaya-derived papain,
caricain, chymopapain and glycine endopeptidase can improve acidic pH conditions and
pepsin degradation. Other active compounds of papaya are lipase, or CPL, a hydrolase, which
is tightly bonded to the water-insoluble fraction of crude papain and is thus considered as a
“naturally immobilized” biocatalyst.[45] According to the folk medicine, papaya latex can cure
dyspepsia and also applicable for external burns and scalds.

Seeds and fruits are excellent antihelminthic and anti-amoebic.[46] Dried and pulverized
leaves are sold for making tea; also the leaf decoction is administered as a purgative for
horses and used for the treatment of genito-urinary system.

Unripe and semi- ripe papaya fruits are ingested or applied on the uterus to cause abortion.
However, the consumption of unripe and semi-ripe papaya fruits could be unsafe during
pregnancy, but consumption of ripe fruits during pregnancy causes no risk.[47] The latex, ripe
fruits, unripe fruits, seeds, seeds juice, root, leaves, flower and stem bark of papaya are used

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as antimicrobial, anthelmentic, antimalarial, antifungal, anti-amoebic, hepatoprotective, male

and female antifertility, immunomodulatory and against histminergic.[48]

Papaya against Dengue

Papaya leaves were collected and thoroughly washed with water. The leaves were grinded
and as the taste of papaya leaves extract was very bitter, some amount of sucrose was added
for easy administration. About 25 mL of leaves extract was administrated orally, twice daily
for five consecutive days. Before extract administration, the patient blood was evaluated for
total platelets counts, after 24 hours each time. After extract administration the patient blood
was rechecked for platelets counts again for five consecutive days. After which the patient
starts improvement. Before administration of leaves extracts, the patient blood test have been
taken. From the tests results it was observed that PLT, WBC and NEUT decreased from
normal level. After the infection the patient immediately felt fatigue and fever, these
symptoms aggravated over the night. Different antibiotics and anti-malarial drugs were
administrated orally and intravenously, but no successful results.

This case report shows the activity of papaya leaves extract against Dengue fever. The
papaya leaves extract in water was given to the patient twice daily. The patient started
vomiting as eating, so physicians recommended fruits and fruit juices. 25 mL of extract was
given to the patient in the morning and evening. After two consecutive days the blood
samples were checked for different parameters. In the first blood report, it was observed that
the PLT count, WBC and NEUT increased to 73 X103/µL, 3.8 X103/µL and 56.0%,
respectively. With similar dose of extracts, on the next day the blood report indicated that the
PLT count reached to120 X103/µL while WBC and NEUT reach to 4.4 X103/µL and 64.2%,
respectively. On the third day, it was observed that PLT count (137 X103/µL), WBC (5.3
X103/µL and NEUT (71.1%) increased. In the fourth blood report (PLT: 159 X103/µL, WBC:
5.9 X103/µL and NEUT: 73.0%) and fifth report (PLT: 168 X103/µL, WBC: 7.7 X103/µL and
NEUT: 78.3%) the PLT, WBC and NEUT reached their normal levels.

The Dengue fever repeats every year and causes several deaths. The rise of PLT count in the
present case from 55X103/µL to 168X103/µL indicates the activity of papaya leaves extract.
However, this is a preliminary work and more works on isolating the active compounds from
this valuable species are needed which may help in control of such infectious diseases.[49]

Phytochemicals in papaya with reported anticancer activities

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Papaya contains a broad spectrum phytochemicals including enzymes (in the latex),
Carotenoids (in fruits and seeds), alkaloids (in leaves), phenolics (in fruits, leaves, and
shoots), glucosinolate (in seeds and fruits).[48, 50] Some important Phytochemicals found in C.
papaya are Lycopene, Betacarotinoid, Benzylisothyocynate, Betacryptoxanthin,
Benzylglucosinolate, chlorogenic acid, caffeic acid, protocatachuic acid, Quercetin, Among
more than 5000 compounds from plants that have been identified to be associated with
anticancer properties[51], three groups of bioactive compounds-phenolics, Carotenoids, and
glucosinolate-have attracted considerable interest in anticancer studies. Pure compounds of
these three groups have been extensively researched in vivo and in vitro studies on many
types of cell lines for their potential effects in cancer treatment and prevention. These
bioactive compounds act via multiple mechanisms such as cancer cell signalling,
proliferation, apoptosis, migration, invasion, as well as angiogenesis and carcinogen
elimination[51, 52, 53, 54, 55, 56, 57, 58] to exhibit in vitro and in vivo anticancer activities.

Papaya is rich source of enzyme papain, effective against cancer

Papain (EC 3.4.22.2) is an endolytic plant cysteine protease enzyme which is isolated from
papaya latex.[59] Papain is a relatively heat-resistant enzyme, with an optimal temperature
range of 60 and 70 °C.[60] Papain prefers to cleave in between at hydrophobic-(Arg or Lys)
cleaves here -(not Val). Hydrophobic is Ala, Val, Leu, Ile, Phe, Trp, or Tyr.[61, 62] The unique
structure of papain gives its functionality that helps to understand how this Protieolytic
enzyme works and it‟s useful for a variety of purposes.[63]

Figure 1: Papain Structure.[63]

The protein is stabilized by the three disulfide bridges. Its three-dimensional structure
consists of two distinct structural domains with a cleft between them. The active site,
consisting of a cysteine and a histidine, lies at the surface of the cleft. Apart from four short

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α-helical segments and one short segment of β-structure, the conformation of the chain is
irregular.

Many cancer cells are undetected for many years as they have a protective coating of fibrin.
Papain breaks down that fibrin coat of cancer cell wall. So ultimately it helps against the
cancer.

Mechanism of functions of Papain

The mechanism in which the function of papain is made possible is through the cysteine-25
portion of the triad in the active site that attacks the carbonyl carbon in the backbone of the
peptide chain freeing the amino terminal portion. As this occurs throughout the peptide
chains of the protein, the protein breaks apart. The mechanism by which it breaks peptide
bonds involves deprotonation of Cys-25 by His-159. Asparagine-175 helps to orient the
imidazole ring of His-159 to allow this deprotonation to take place. Although far apart within
the chain, these three amino acids are in close proximity due to the folding structure. It is
though these three amino acids working together in the active site that provides this enzyme
with its unique functions. Cys-25 then performs a nucleophilic attack on the carbonyl carbon
of a peptide backbone.[61, 64] In the active site of papain, Cys -25 and His -159 are thought to
be catalytically active as a thiolate imidazolium ion pair. Papain can be efficiently inhibited
by peptidyl or non-peptidyl N-nitrosoanilines. The inactivation is due to the formation of a
stable S-NO bond in the active site (Snitroso- Cys25) of papain.[65]

Papaya is a store-house of cancer fighting lycopene

Lycopene is a member of the carotenoid family, which is synthesized by many plants and
microorganisms. It is a highly unsaturated open straight chain hydrogen compound consisting
of 11 conjugated and 2 unconjugated double bonds.[66, 67, 68] The red colour of many fruits and
vegetables is due to the presence of lycopene. Because of the presence of double bonds in the
structure of lycopene, it can exist in both the cis and Trans isomeric forms. Lycopene is
present in foods primarily in the all-trans isomeic form.[69] However, it can undergo mono-or
poly-isomerization by light, thermal energy, and chemical reactions to the cis isomeric form.
It is highly stable at high temperatures and can be stored.[70]

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Figure 2: Structure of lycopene.[71]

Molecular weight: 536.89, Exact mass: 536, Molecular formula: C40H56

Molecular composition: C-89.49%, H-10. 51%

Mechanism of Lycopene
Lycopene enhances cell-to-cell communication by increasing 'Gap junctions' between
cells.[71] Two major mechanisms have been proposed to explain the ant carcinogenic
activities of lycopene: non oxidative and oxidative mechanisms. Lycopene is hypothesized to
suppress carcinogen-induced phosphorylation of regulatory proteins such as p53 and Rb
antioncogenes and to stop cell division at the G0-G1 cell cycle phase.[72] Astorg and
colleagues proposed that lycopene-induced modulation of the liver metabolizing enzyme
cytochrome P4502E1 was the underlying mechanism of its protection against carcinogen-
induced preneoplastic lesions in rat liver. Preliminary in vitro evidence also indicates that
lycopene reduces cellular proliferation induced by insulin-like growth factors-which are
potent mitogens-in various cancer cell lines.[73] Regulation of intrathymic T-cell
differentiation (immune modulation) was suggested to be the mechanism for suppression of
mammary tumour growth by lycopene treatments in SHN retired mice.[74, 75]
This is an
important mechanism by which cells communicate with each other, and helps to ensure
proper cell and organ functions. It also prevents uncontrolled growth of cancer cells and
modulates cell-cycle progression. The cell cycle is a highly ordered set of events that
culminates in cell division. The use of lycopene appears to be a potential anticancer strategy
of regulating the cell cycle by inhibiting abnormal cellular growth.[76] Lycopene has been
hypothesized to prevent carcinogenesis by protecting critical cellular bimolecular, including
lipids, lipoproteins, proteins, and DNA.[77, 78, 79]

Isothiocyanate found in papaya restore the cell cycle to eliminate cancer

Organo-sulfur compounds called isothiocyanate are found in papaya. In animal experiments,
isothiocyanate protected against cancers of the breast, lung, colon pancreas, and prostate, as
well as leukemia, and they have the potential to prevent cancer in humans. Isothiocyanate

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have shown them capable of inhibiting both the formation and development of cancer cells
through multiple pathways and mechanisms.[80]

Fig 3: Possible mechanisms of action of BITC as an anticancer agent.[81]

Researchers in Japan clarified the mechanisms of action in a type of isothiocyanate found in

papaya known as BITC. That underlies the relationship between cell cycle regulation and
appropriate cell death. When cancerous cells die on schedule, they are no longer a problem.
The researchers established that BITC exerted cancer cell killing effects that were greater in
the proliferating cells than in the quiescent cells.[81] Cancer cells that are proliferating are
much more dangerous than cancer cells that are in a state of dormancy.[80]

DISCUSSION
C. papaya is a multi faceted plant originally native to southern Mexico and Central America
and now cultivated in many tropical countries. Papaya is referred to as the fruit of the angels.
Sometimes known as a tree melon or pawpaw, papaya is known not just for its rich sweet
flavor, but also for its use as a meat tenderizer. Fruit is sweet and succulent with satiny
consistency. Slice open a papaya and see hundreds of shiny black seeds that all need to get
there start in life from the nutrition found in the fruit. This implies that fruit must be power
packed. Initially green and somewhat bitter in taste, papayas are butter-yellow when fully
ripened and shaped like a pear. Their pale-orange flesh has dozens of small, black, gelitonous
seeds at the center, similar to a melon. Unripe papaya is used in some areas of the world as a

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vegetable substitute, but is not recommended as a food when green, unless

cooked. Recommended ways to eat papaya includes its juice, which is sometimes added to
other natural fruit juices because of its pleasing taste, but it's also wonderful in salads, salsa,
and, of course, all by itself.

Papaya is very low in Saturated Fat, Cholesterol and Sodium. It is a good source of dietary
fibre and potassium, and a very good source of Vitamin A, Vitamin C and folate. Vitamin C
is one of the strong points of papaya, providing a whopping 144% of the daily recommended
value per serving, which is great as an infection fighter as well as a free radical-scavenging
antioxidant. Other vitamins include 31% of the daily value in vitamin A, required for healthy
skin, mucous membranes, and vision, and especially effective against macular degeneration.
Papaya provides 13% of the daily recommended value in folate, and good amounts of fibre
and potassium, a cell and body fluid component that helps control heart rate and blood
pressure.

The B vitamins in papayas such as folic acid, pyridoxine (vitamin B6), riboflavin, and
thiamin (vitamin B1) are called "essential" because they're required by the body, but not
produced within, so they are required through the diet to provide what is to be metabolized,
thus including foods like papaya in your diet is important.

Papaya is a natural remedy for many ailments, including atherosclerosis, heart disease,
and rheumatoid arthritis, and helps keep digestive and immune systems healthy. Papaya also
contains the flavonoid beta carotene, which studies have proven to help protect against lung
and mouth cancers. Other flavonoids, namely lutein, zeaxanthin and cryptoxanthins, have
potent antioxidant properties against free radicals that can wear down your body and cause
premature aging and degenerative diseases. Papaya contains 212 amino acids and several
enzymes, including papain, a proteolytic enzyme that has an anti-inflammatory effect on the
stomach, including swelling and fever that can develop post-surgery. Juice of papaya seeds
plays an essential role to protect kidney from becoming dysfunctional because seeds contains
flavonoids and phenolic, which provides prevention from germs of such diseases. Besides
this papaya seeds can also protect from number of infections and could also be used to clean
intestines insects. Its seeds can be used with milk to avoid typhoid disease and it can also cure
from hemorrhoids-kind diseases and dengue fever.

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Pinnamaneni. World Journal of Pharmacy and Pharmaceutical Sciences

Papain helps proteins digest faster, which discourages acid reflux, and has demonstrated
effectiveness in treating ulcers and even relieving irritable bowel syndrome. Papaya seeds
have been used in folk medicine to treat parasite and ringworm infections. Papaya is an
effective anti-cancer agent against cervix, breast, liver, lung and pancreas cancers. Studies
were carried out by using a tea made from the extracts of dried papaya leaves and put them in
dishes which contain cancerous cells and found that the papaya leaf extract boosted the
production chemicals that regulate the immune system. Cancer can be eradicated through
daily intake of papaya, as it contains chemical integrates such as lycopene and others.

CONCLUSION
C. papaya is a multi faceted plant originally native to southern Mexico and now cultivated in
many tropical countries. Fruit is sweet and succulent with satiny consistency. Slice open a
papaya and see hundreds of shiny black seeds that all need to get there start in life from the
nutrition found in the fruit. This implies that fruit must be power packed. Papaya is referred
to as the fruit of the angels. It is also imperative to identify the mechanism of the plant
compounds and studying the active principle of the extract. The papaya plant has been touted
by traditional hearlers for counties as source of powerful medicine. Papaya possesses rich
source of phytochemicals which includes vitamins, antioxidants, flavanoids, polyphenols,
several minerals and having some important enzyme like papain, lycopene, Isothyocynate
and some proteolytic enzyme which help to treat health problems and hence, regular intake of
papaya will improve our health by quenching the free radicals generated in the body and
enhance our immune system to fight against the foreign pathogens. Papaya promotes immune
system. It is a potent cancer fighter that is highly effective against hormone related to cancer
as well as other cancers. Papaya can stop the growth of cancer cell halt metastasis and
normalized cell cycle. Thus, intake of papaya as fruit salads, fruit juice, leaf extract,
decoction prepared through papaya leaves, etc. should be a part of our diet.

ACKNOWLEDGEMENTS
The author thanks Management, K L University, Vaddeswaram for their valuable support.

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