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Papain

Papain is an enzyme from unripe papaya which aids in the digestion of proteins, and has been proven to loosen necrotic and encrusted waste material from the intestinal walls. Papain is a proteolytic enzyme or mixture of enzymes prepared from papaya fruit which hydrolyzes polypeptides, amides and esters, yielding peptides of lower molecular weight. It is one of the most thermostable enzymes and has commercial uses in the food industry. Papain It serves the primary function of a digestive aid. However, its historical uses include the treatment of: infected wounds, ulcers, chronic diarrhea, sores, tumors, hay fever, esophageal obstruction due to meat impaction, catarrh, and psoriasis. Additional uses for this proteolitic enzyme is to reduce edema and inflammation associated with surgical or accidental trauma, infections, or allergies. Papain is a proteolytic enzyme with low specificity, suitable for cleaning the salivary protein plaque that has a whitening effect on the tooth surfaces. A valued enzymatic extract can be used, whose proteolytic activity has been adjusted to a constant value, from a latex obtained from unripe fruits of the Carica papaya (papaya). Papain is a well-known natural compound useful as an anti-inflammatory agent and to aid digestion.

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