HEALTH BENEFITS OF PAPAYA

Name : Rosa Vina Nova

BINAWAN INSTITUTE OF HEALTH AND SCIENCE 2012-2013

Papaya fruit nutrition facts Exotic papaya fruit or pawpaw is packed with numerous health benefiting nutrients. The fruit is one of the favorites of fruit lovers for its nutritional, digestive, and medicinal properties. Papaya tree is grown extensively all over the tropical regions and cultivated for its fruits and latex papain, an enzyme that is used in food industry. Botanically, the plant belongs in the family of Caricaceae of genus; Carica and scientifically named as Carica papaya. Papaya tree bears many spherical or pear-shaped fruits that can have about 6-20 inches in length and 4-12 inches in diameter. The average-sized papaya weighs about a pound. The fruit is said to ripen when it feels soft to thumb pressure, and its skin has attained an amber to orange hue. Inside, the fruit features numerous black seeds, encased in a mucin coat, in the hollow central cavity. The flesh is orange in color with either yellow or pink hues, soft in consistency and has a deliciously sweet, musky taste with rich flavor. Babaco fruit is closely related to papaya, has similar appearance and flavor as papaya. Papaya fruit health benefits

The papaya fruit is very low in calories (just 39 calories/100 g) and contains no cholesterol; however, is a rich source of phyto-nutrients, minerals, and vitamins. Papayas contain soft, easily digestible flesh with a good amount of soluble dietary fiber that helps to have normal bowel movements; thereby reducing constipation. Fresh, ripe fruit is one of the fruits with the highest vitamin-C content (provides 61.8 mg or about 103% of DRI, more than that of in oranges, or lemons). Research studies have shown that vitamin C has many important functions like free radicals scavenging, immune booster, and anti-inflammatory actions. It is also an excellent source of Vitamin-A (provides 1094 IU/100 g) and flavonoids like -carotene, lutein, zea-xanthin and cryptoxanthin. Vitamin A is required for maintaining healthy mucus membranes and skin and is essential for visual sight. These compounds are known to have antioxidant properties; help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes. Consumption of natural fruits rich in carotenes has known to protect the body from lung and oral cavity cancers. Papaya fruit is also rich in many essential B-complex vitamins such as Folic acid, pyridoxine (vitamin B-6), riboflavin, and thiamin (vitamin B-1). These vitamins are essential in the sense that body requires them from external sources to replenish and play a vital role in metabolism. Fresh papaya also contains a good amount of potassium (257 mg per 100 g) and calcium. Potassium is an important component of cell and body fluids and helps controlling heart rate and blood pressure countering effects of sodium. Papaya has been proven natural remedy for many ailments. In traditional medicine, papaya seeds are anti-inflammatory, anti-parasitic, and analgesic, and they are used to treat stomachache and ringworm infections.

Selection and storage Papaya is usually harvested when it shows signs of maturity; evident as skin slightly turning to yellow. Organic papayas generally left to ripen on the tree; however, care should be taken since over-ripen fruits actually fall off themselves and spoiled. In the store, papayas come in various sizes and maturity; therefore, select the one based on the serving size and timing. Choose the one with intact skin without any bruises or cuts. Unripe fruits can be kept at room temperature for few days but ripen ones should be stored in the refrigerator. Bring back the fruit to normal temperature when it is to be eaten to get their natural taste and flavor. Unripe green papaya is cooked as a vegetable in many Asian and Pacific regions. However, the fruit should not be eaten raw as it contains toxic alkaloids in its milky latex.

Raw, unripe papaya.

green

Preparation and serving method Wash papaya fruit thoroughly in cold running water to remove dust and any pesticide residues. Skin is bitter in taste and inedible. Remove skin with "peeling knife," cut the fruit longitudinally into two equal halves. Gently remove seeds and thin slimy layer loosely adhering to the flesh. Cut the fruit longitudinally like melon or cut into small cubes.

Here are some serving tips:

Ripe papaya fruit is usually eaten raw with a twist of lemon drops. Fresh papaya cubes are a great addition to fruit salads. Papaya juice with ice cubes is a popular drink. Its cubes are used in ice creams, shakes, sorbets, salsa, etc. Ripe fruit also goes well with chicken and seafood savory dishes. Unripe green papaya can be used as a vegetable, either cooked, usually in stews, stirfry, curries, and soups.

Safety profile Papayas contain white milk like latex substance, which can cause irritation to skin and provoke allergic reaction in some sensitized persons. Ripe papaya fruit can be safely used by pregnant women. Unripe, green papaya should be avoided in them since it contains a lot of papain, a proteolytic enzyme that used commercially to tenderize meat. In addition, nripe-papaya fruit, seeds, latex, and leaves also contain carpaine, an alkaloid which could be dangerous when eaten in high doses. Unripe papaya, however, used safely as a cooked vegetable.(Medical disclaimer).