| Papaya Nutritional Values, Benefits and Side Effects |
Probably, papaya is native to Central America. The papaya is a
melon like fruit with yellow-orange flesh enclosed in a thin skin
that varies in color from green to orange to rose. Today papaya
can be found all year long with the peak season being early
summer and fall. Most of the papayas imported come from
Hawaii, but smaller quantities from Florida, California, Mexico,
Puerto Rico, and Central and South American countries are
becoming more available.
Look for papayas that are partly or completely yellow in color.
Papayas that are hard and green are immature and will not ripen
properly. Uncut papayas have no smell. Papayas that are cut
should smell sweet, not bad or fermented. Slightly green papayas
will ripen quickly at room temperature, especially if placed in a
paper bag. As the papaya ripens, it will turn from green to yellow.
Place ripe papayas in a plastic bag and store in the refrigerator.
Papayas will keep for up to a week, but it's best to use them
within a day or two.
There are two types of papayas, the Hawaiian and Mexican. The
Hawaiian varieties also known as Solo papayas, are found most
often in supermarkets. These fruits are pear shaped, weigh about
a pound each, and have yellow skin when ripe. The flesh is bright
orange or pinkish, depending on the variety. The Mexican
varieties are not as common but can be found in Latino
supermarkets. Mexican papayas are much larger then the
Hawaiian types and can weigh up to 20 pounds and be more than
15 inches long. Although the flavor is less intense than the
Hawaiian varieties, they are still delicious and enjoyable.
NUTRITIONAL FACTS ABOUT PAPAYA
Papayas are a rich source of vitamin A and C. One half of a small
papaya can provide 150% of the recommended dietary intake of
Vitamin C. It is low in calories, fat free, cholesterol free, and a
good source of potassium, folate, and fiber.
USE OF PAPAYA
The papaya enzyme called papain, is used as a meat tenderizer. It
breaks down tough meat fibers. Its use is nothing new. South
American cooks have been using papaya to tenderize meat for
ages. It is sold as a component in powdered meat tenderizer
available in most supermarkets.
HEALTH BENEFITS OF PAPAYA
Consumption of papaya may cut risk of certain cancers.
Researchers conducted a study of 165 cases to evaluate the role
of diet in gallbladder carcinogenesis. They found that
consumption of radish, green chilli, sweet potato, mango, orange,
melon, papaya, cruciferous vegetables, beans, onion and turnip
are linked with low risk of gallbladder cancer. [3]
Papaya is a good source of nutrients and some phyto-chemicals
such as beta-cryptoxanthin and benzyl isothiocyanates. It is
believed that these phytochemicals may offer benefits on certain
chronic conditions such as cancers.
Dietary tocopherols and carotenoids have been believed to cut
risks of certain cancer and cardiovascular diseases. Researchers
observed that subjects that frequently consumed papaya,
tangerine, orange or watermelon had high plasma
beta-cryptoxanthin concentrations. [2]
In vitro studies, isothiocyanates induced apoptosis in various
cancer cell lines and experimental rodents via modulation of
multiple signal-transduction pathways and apoptosis
intermediates. Recently, Japanese researchers recently has shown
the benzyl isothiocyanate extracted from papaya could also
induce toxicity more preferentially in the proliferating human colon
epithelial cells than in the quiescent cells. [1]
Other possible benefits of papaya
Researchers suggested the use of Carica papaya to treat
symptoms related to venous and lymphatic vessel insufficiency,
and other free-radicals conditions. [4,6] Fruit juice of Carica
papaya demonstrates blood pressure lowering activities via
alpha-adrenoceptor route in a study of mice. [5]
Side effects of Papaya Consumption
Though marketers suggest that papaya consumption lowers high
cholesterol levels, researchers actually noticed a significant
increase of plasma total cholesterol and triglyceride level after
four weeks of excessive papaya consumptions in a study. [7]
Definitely, more studies are needed to confirm this observation.
THIS ARTICLE IS FOR YOUR REFERENCE ONLY. YOU SHOULD CONSULT WITH YOUR
DOCTOR FOR ANY QUESTION. ALL RIGHTS RESERVED 2006 ZHION
REFERENCE
[1] Nakamura Y, Miyoshi N. Cell death induction by isothiocyanates and their
underlying molecular mechanisms. Biofactors. 2006;26(2):123-34. [2] Irwig MS, et
al, Frequent intake of tropical fruits that are rich in beta-cryptoxanthin is associated
with higher plasma beta-cryptoxanthin concentrations in Costa Rican adolescents. J
Nutr. 2002 Oct;132(10):3161-7. [3] Pandey M, Shukla VK. Diet and gallbladder
cancer: a case-control study. Eur J Cancer Prev. 2002 Aug;11(4):365-8. [4]
Savickiene N, et al, Importance of biologically active components and plants in the
prevention of complications of diabetes mellitusMedicina (Kaunas).
2002;38(10):970-5. [5] Eno AE, Owo OI, Itam EH, Konya RS. Blood pressure
depression by the fruit juice of Carica papaya (L.) in renal and DOCA-induced
hypertension in the rat. Phytother Res. 2000 Jun;14(4):235-9. [6] Imao K, Wang
H, Komatsu M, Hiramatsu M. Free radical scavenging activity of fermented papaya
preparation and its effect on lipid peroxide level and superoxide dismutase activity
in iron-induced epileptic foci of rats. Biochem Mol Biol Int. 1998 Jun;45(1):11-23.
[7] Rahmat A, Abu Bakar MF, Faezah N, Hambali Z. The effects of consumption of
guava (psidium guajava) or papaya (carica papaya) on total antioxidant and lipid
profile in normal male youth. Asia Pac J Clin Nutr. 2004;13(Suppl):S106.
melon like fruit with yellow-orange flesh enclosed in a thin skin
that varies in color from green to orange to rose. Today papaya
can be found all year long with the peak season being early
summer and fall. Most of the papayas imported come from
Hawaii, but smaller quantities from Florida, California, Mexico,
Puerto Rico, and Central and South American countries are
becoming more available.
Look for papayas that are partly or completely yellow in color.
Papayas that are hard and green are immature and will not ripen
properly. Uncut papayas have no smell. Papayas that are cut
should smell sweet, not bad or fermented. Slightly green papayas
will ripen quickly at room temperature, especially if placed in a
paper bag. As the papaya ripens, it will turn from green to yellow.
Place ripe papayas in a plastic bag and store in the refrigerator.
Papayas will keep for up to a week, but it's best to use them
within a day or two.
There are two types of papayas, the Hawaiian and Mexican. The
Hawaiian varieties also known as Solo papayas, are found most
often in supermarkets. These fruits are pear shaped, weigh about
a pound each, and have yellow skin when ripe. The flesh is bright
orange or pinkish, depending on the variety. The Mexican
varieties are not as common but can be found in Latino
supermarkets. Mexican papayas are much larger then the
Hawaiian types and can weigh up to 20 pounds and be more than
15 inches long. Although the flavor is less intense than the
Hawaiian varieties, they are still delicious and enjoyable.
NUTRITIONAL FACTS ABOUT PAPAYA
Papayas are a rich source of vitamin A and C. One half of a small
papaya can provide 150% of the recommended dietary intake of
Vitamin C. It is low in calories, fat free, cholesterol free, and a
good source of potassium, folate, and fiber.
USE OF PAPAYA
The papaya enzyme called papain, is used as a meat tenderizer. It
breaks down tough meat fibers. Its use is nothing new. South
American cooks have been using papaya to tenderize meat for
ages. It is sold as a component in powdered meat tenderizer
available in most supermarkets.
HEALTH BENEFITS OF PAPAYA
Consumption of papaya may cut risk of certain cancers.
Researchers conducted a study of 165 cases to evaluate the role
of diet in gallbladder carcinogenesis. They found that
consumption of radish, green chilli, sweet potato, mango, orange,
melon, papaya, cruciferous vegetables, beans, onion and turnip
are linked with low risk of gallbladder cancer. [3]
Papaya is a good source of nutrients and some phyto-chemicals
such as beta-cryptoxanthin and benzyl isothiocyanates. It is
believed that these phytochemicals may offer benefits on certain
chronic conditions such as cancers.
Dietary tocopherols and carotenoids have been believed to cut
risks of certain cancer and cardiovascular diseases. Researchers
observed that subjects that frequently consumed papaya,
tangerine, orange or watermelon had high plasma
beta-cryptoxanthin concentrations. [2]
In vitro studies, isothiocyanates induced apoptosis in various
cancer cell lines and experimental rodents via modulation of
multiple signal-transduction pathways and apoptosis
intermediates. Recently, Japanese researchers recently has shown
the benzyl isothiocyanate extracted from papaya could also
induce toxicity more preferentially in the proliferating human colon
epithelial cells than in the quiescent cells. [1]
Other possible benefits of papaya
Researchers suggested the use of Carica papaya to treat
symptoms related to venous and lymphatic vessel insufficiency,
and other free-radicals conditions. [4,6] Fruit juice of Carica
papaya demonstrates blood pressure lowering activities via
alpha-adrenoceptor route in a study of mice. [5]
Side effects of Papaya Consumption
Though marketers suggest that papaya consumption lowers high
cholesterol levels, researchers actually noticed a significant
increase of plasma total cholesterol and triglyceride level after
four weeks of excessive papaya consumptions in a study. [7]
Definitely, more studies are needed to confirm this observation.
THIS ARTICLE IS FOR YOUR REFERENCE ONLY. YOU SHOULD CONSULT WITH YOUR
DOCTOR FOR ANY QUESTION. ALL RIGHTS RESERVED 2006 ZHION
REFERENCE
[1] Nakamura Y, Miyoshi N. Cell death induction by isothiocyanates and their
underlying molecular mechanisms. Biofactors. 2006;26(2):123-34. [2] Irwig MS, et
al, Frequent intake of tropical fruits that are rich in beta-cryptoxanthin is associated
with higher plasma beta-cryptoxanthin concentrations in Costa Rican adolescents. J
Nutr. 2002 Oct;132(10):3161-7. [3] Pandey M, Shukla VK. Diet and gallbladder
cancer: a case-control study. Eur J Cancer Prev. 2002 Aug;11(4):365-8. [4]
Savickiene N, et al, Importance of biologically active components and plants in the
prevention of complications of diabetes mellitusMedicina (Kaunas).
2002;38(10):970-5. [5] Eno AE, Owo OI, Itam EH, Konya RS. Blood pressure
depression by the fruit juice of Carica papaya (L.) in renal and DOCA-induced
hypertension in the rat. Phytother Res. 2000 Jun;14(4):235-9. [6] Imao K, Wang
H, Komatsu M, Hiramatsu M. Free radical scavenging activity of fermented papaya
preparation and its effect on lipid peroxide level and superoxide dismutase activity
in iron-induced epileptic foci of rats. Biochem Mol Biol Int. 1998 Jun;45(1):11-23.
[7] Rahmat A, Abu Bakar MF, Faezah N, Hambali Z. The effects of consumption of
guava (psidium guajava) or papaya (carica papaya) on total antioxidant and lipid
profile in normal male youth. Asia Pac J Clin Nutr. 2004;13(Suppl):S106.
