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Papaya Enzyme is Old Fashioned Biotech for your First Aid Kit

By Aaron Rowe EmailFebruary 12, 2008 | 3:40:17 AMCategories: Biotechnology, Chem Lab, Chemistry, Medicine & Medical Procedures, Plants Protein

The most scientifically sophisticated product in your first aid kit may come from a humble green papaya. An enzyme from the tropical fruit can chop venom to bits -- reducing the pain from bites and stings.



Papain belongs to a category of molecules called proteases -- proteins that slice and dice other proteins. For decades, the plant-derived chemical has been the key ingredient in meat tenderizer. It works by breaking lots of chemical bonds in tough animal flesh.

The kitchen supply is also a well-known home remedy for bug bites.

Many types of venom are peptides -- small proteins. Papain can tear them apart. It may do some quite welcome collateral damage too. By obliterating antibodies, proteins produced by our immune systems, the molecular machine could also reduce inflammation.

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Ethnomedical uses


* The mature (ripe) fruit treats ringworm, green fruits treat high blood pressure, and are used as an aphrodisiac.
* The fruit can be directly applied topically to skin sores [1].
* The seeds are anti-inflammatory, anthelmintic, and analgesic, and they are used to treat stomachache and fungal infections[1].
* The leaves are used as a heart tonic, analgesic, and to treat stomachache[1].
* The roots are used as an analgesic[2].

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Allergies and side-effects

Caution should be taken when harvesting, as papaya is known to release a latex fluid when not quite ripe, which can cause irritation and provoke allergic reaction in some people. The papaya fruit, seeds, latex, and leaves also contains carpaine, an anthelmintic alkaloid which could be dangerous in high doses.

Excessive consumption of papaya, as of carrots, can cause carotenemia, the yellowing of soles and palms which is otherwise harmless.