Papaya comes from the plant Carica Papaya, a native to South and Central America and Mexico. Christopher Columbus was so taken up with its sweetness that he called it ‘the fruit of the angels’!
This fruit contains—-vitamins A, B, C, E, and K, thiamine, riboflavin, niacine, potassium, calcium, iron, phosphorous, magnesium, carotene, lycopene, folic acid, pantothenic acid, enzymes papain and chymopain that digests proteins.
Consumption of papaya
- Reduces inflammation and is therefore useful in osteoarthritis, asthma, and rheumatoid arthritis.
- Prevents oxidation of cholesterol which prevents the cholesterol from sticking on to the sides of the blood vessels. This in turn prevents the chances of a heart attack.
- Prevents colon cancer due to its high fibre content.
- Prevents influenza and colds.
- Gives a good relief from nausea.
- Is good for eye –sight.
- Prevents intestinal worms.
- Prevents formation of kidney stones.
- Is very good for digestion.
- Rejuvenates the skin.
“Papain” from the papaya is most commonly used as a meat tenderiser. Eating a papaya after a heavy meal helps in easy digestion. Besides consumption as a fruit and in various cuisines (used raw), it has also found it’s way as a component in many of the cosmetics.