For accuracy, the enzyme is called "papain". It is actually more abundant
in the unripe fruit than the ripe fruit as it is found in the latex
(sap). It is relatively stable at the low pH (high acidity) of the
stomach/upper digestive tract so survives long enough to act on other
proteins present. Since papain is sourced from latex, be aware that
impurities from the latex can cause allergic reactions.

Mia (wearing my scientist's hat)

Green papaya is actually quite tasty. If cooked, it reminds me of chayote
squash. It is traditionally used both green and ripe...e. g., green papaya
salad (Thailand), green papaya in curries/stews...

Mia (wearing my foodie hat)

:)



At 12:25 PM 7/10/2009 -0400, Dorothy Dunning wrote:
>Papaya is a tropical fruit that has a lot of a particular enzyme,
>papase, in its flesh. This is one of the first protein-digesting
>enzymes to be discovered and is still given for digestive problems.
>I don't know why, specifically, as any protein-digesting enzyme will
>itself be digested in a healthy small intestine, but maybe in a
>less-healthy one it breaks down some other proteins before it's
>denatured, making them easier to absorb.
>
>I was given it by an olde-tyme doctor when I broke a bone, for he
>believed it would reduce the swelling. Didn't do me any harm, as far
>as I could tell, and in the fullness of time, the swelling
>diminished. Don't know whether the enzyme had anything to do with
>that, but what the hey. Unfortunately he prescribed it as a pill,
>not as the fruit. That was impossible in MA in October, back then.
>Ripe papaya is yummy; when not quite ripe it's yucky and certainly
>has less papase in it.
>--
>Dody Dunning
>Mt Morris, PA
>IACP #1184