Papaya, fruit of angels

Christopher Columbus, who is given credit as being the first European to reach America, in 1492, called papaya the "fruit of the angels," and rightly so. Many of you may have tried and loved eating papaya's wonderful flesh, but few know that the seeds are also edible -- and delicious when used in salad dressings to spice up the flavor. The seeds have a peppery flavor that add a wonderful spank to the dressing.

The botanical name for papaya is Carica Papaya. Botanically speaking, papaya is a berry. There are two types of papaya, the Hawaiian and the Mexican varieties. The papaya fruit is sweet with musky undertones and as soft as butter. It earned the reputation for being the "fruit of the angels" because of that consistency. It is a tropical fruit, but due to refrigeration, papaya can be found all year round. The papaya is spherical in shape, almost like a pear, but can be as long as 50 cm. Papayas found in supermarkets are usually about 17 cm long. The flesh is orange in color with black round seeds in the cavity encased in a gelatin-like substance. Papain is an enzyme found in papaya that helps the body digest proteins, and it is extracted to make digestion-aiding dietary supplements. People with irritable bowl syndrome should consider eating papaya to relieve their symptoms.

The seeds are used for medicinal purposes. The seeds can be eaten with the fruit, or you can dry them and use them as you use black pepper. They look and taste like black pepper.

Most papaya fruit is used for commercial and medicinal reasons. Not many papaya fruits make it to the markets. The enzyme papain is used to tenderize meat, treat wool products to prevent shrinkage, remove stains from fine fabrics, and as an antidote for jellyfish stings and insect bites. It is also used to make toothpaste, cosmetic products, beer, and contact lens cleanser.

Papaya has been grown in tropical regions of Central America and Southern Mexico for centuries. In 1500, papaya seeds were brought to the Dominican Republic and Panama. Portuguese and Spanish sailors took the papaya seeds to subtropical countries, including the Philippines, India, and Malacca. Papaya became well distributed due to the abundance of the seeds and the fact that it can withstand cool, dry conditions for about 3 years. It grows well in tropical regions due to the heavy rainfall and fertile soil.

Papaya's health benefits are numerous, but I will just touch on the main benefits. One medium-sized papaya is only 118 calories, and is a rich source of antioxidants, such as carotenes, vitamin C, flavonoids, B vitamins, folate, and pantothenic acid. It is also a good source of vitamins E and K, as well as the minerals potassium and magnesium. Moreover, papaya is a good source of fiber, and there is evidence that it lowers cholesterol. All these nutrients promote a healthy cardiovascular system. They also help to prevent colon cancer. The fiber in papayas binds to toxins in the colon and removes them from the body before they can cause cancer. Papaya has an antiinflammatory effect, because it contains the enzymes papain and chymopapain, which reduce inflammation and allow improved healing from burns. Even the immune system is improved by papaya, because it contains high levels of vitamins C and A. Eating a papaya every day can make a huge impact on your health.

T.P. Lucas, a British doctor, discovered the medicinal value of papaya in 1875. He opened a hospital in Brisbane, Australia, to treat patients mostly with papaya. The value of papaya in treating sunburns, rashes, and age spots has been implicated in Papua New Guinea. I can site much research evidence as to the power and benefits of eating papaya, but due to limited space, I will only mention one study which confirms that papaya and other fruits in the same category protect against rheumatoid arthritis.

A study at the University of Manchester in England, as reported by the Tufts University Health & Nutrition Letter, November 2005, Volume 23, states that there is a positive link between the intake of brightly colored fruits (such as papayas) and a lower chance of developing inflammatory polyarthritis. Papaya has high levels of beta-cryptoxanthin, an antioxidant thought to protect against inflammation. The study was originally reported in the American Journal of Clinical Nutrition, August 2005, volume 82, lead by Dorothy Pattison. Pattison stated that the average daily beta-cryptoxanthin intake of the 88 subjects who developed inflammatory polyarthritis was 40 percent lower than those who had not and the subject's intake of other carotenoids, zeaxanthin was 20 percent lower. The study concluded that there is evidence that modest increase in B-cryptoxanthin intake equal to a glass of juice, or a whole fruit, such as papaya, every day reduces the risk of developing inflammatory disorders such as rheumatoid arthritis.


Source: koreaherald.co.kr

Publication date: 9/11/2007

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