Phytochemicals of papaya and its traditional health and culinary uses - A review

• Published in: Journal of Food Composition and Analysis
• Main Author: Ikram E.H.K.; Stanley R.; Netzel M.; Fanning K.
• Format: Review
• Language: English
• Published: Academic Press Inc. 2015
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84925450846&doi=10.1016%2fj.jfca.2015.02.010&partnerID=40&md5=db49e43fa8d35961c4a66a5570b5fc09

This paper reviews the current research on phytochemical composition and non-Western traditional culinary food preparation and health uses of papaya. Only ripe papaya fruit flesh is normally eaten in Western countries. The orange or red flesh is an excellent source of pro-vitamin A and ascorbic acid. In South-East Asia, both ripe and green fruit are used and additionally leaves are popularly consumed either raw in salad or cooked as a green vegetable. The leaves contain alkaloids as well as quercetin and kaempferol as the main phenolic compounds. In contrast to Western use papaya has a reputation as a medicinal plant in tropical countries where it is grown. Different plant parts such as fruit, leaf, seed, root, bark and flowers have been used as health treatments. These have included use as topical dressings for treating ulcers and dermatitis, gastrointestinal uses such as antihelminthic and antibacterial activity treatments and traditional uses for fertility control. The differences in use for food and health illustrate potential applications and nutritional benefits of the plant which require further research. With better verification the health applications of papaya could be more widely adopted into Western culture. © 2015 Elsevier Inc.