Papaya (Enzymes)

The enzymes in papaya are a group of proteins that catalyze chemical reactions in the body. The most well-known enzymes in papaya are papain and chymopapain.

Papain is similar to pepsin, a digestive enzyme in the stomach, and is known for its ability to break down proteins in food, thus aiding digestion. It is often used in digestive supplements and for meat tenderization.

Chymopapain also has protein-dissolving properties and is used in some medical treatments, such as reducing inflammation and relieving pain caused by herniated discs.

Papain is a proteolytic enzyme naturally found in green papaya fruit. It has several interesting properties:
 

1. Digestion Papain is widely used as a digestive aid due to its efficient ability to break down proteins into smaller amino acids and peptides. It helps digest harder-to-break-down proteins like collagen and elastin. It can also compensate for inadequate production of digestive enzymes.
2. Anti-inflammatory
   Studies have shown that papain has strong anti-inflammatory properties, reducing the inflammatory response in diseases like arthritis. The exact mechanism is not fully understood, but it is believed to interfere with pro-inflammatory signaling pathways.
3. Immunomodulator Papain appears to have regulating effects on both the innate and adaptive immune systems. It can stimulate certain immune cells to release cytokines that improve the overall immune response.
4. Medical Treatments Besides its use as a digestive supplement, papain is also used topically for treating bedsores and wounds, systemically for pain relief in carpal tunnel syndrome, and injectably for herniated disc treatment.

So, papain is a proteolytic enzyme with useful applications in both digestion and for its anti-inflammatory and immunomodulatory properties. It is a popular ingredient in digestive supplements and topical products.