After reading the article about how juice from green papaya leaves could treat dengue fever, and how tea from its dried brown leaves could guard against 10 types of cancer (Green Fingers, Jan 24), a friend told me he had no idea papaya could be so useful.
Multi talented tree: From its fresh to dried leaves, green to ripe fruit, and seeds, the papaya has a long list of healthful benefits. Top, The soft pulp of a ripe papaya is packed with soluble dietary fibre, vitamins and minerals.
I checked the internet and was myself amazed at the long list of uses of papaya leaves and fruit, as well as seeds. For the benefit of readers who are unaware of the healthful benefits of papaya like my friend and myself, I have compiled some of them for you.
Papaya leaves contain many active biological compounds, the most important of which are papain and carpaine. Papain is said to decrease pain and inflammation associated with rheumatoid arthritis and to be effective against herpes simplex and shingles. Carpaine is said to have the ability to expel intestinal parasites and to treat bronchial disease, particularly asthma.
Fortunately for me, I have never suffered from any of the ailments mentioned above, therefore I could not vouch for the efficacy of papaya leaf extract as a natural remedy. But when one is suffering and there is a papaya tree in the backyard, any remedy is worth trying. In the case of dengue fever, the Sri Lankan doctor advocating its use says it is important to take the herbal medication as soon as you suspect you are suffering from it, for once it develops into haemorrhagic fever it could be too late.
His research on the use of papaya leaves for dengue fever was published in the 2008 and 2011 issues of the British Medical Journal. All you have to do is crush the leaves in a mortar, put the crushed leaves on a piece of cloth, squeeze out the juice and drink two tablespoons without any additives twice a day. As a cure, be it for dengue or whatever, the juice must be newly extracted to be effective, although it can be refrigerated if not used immediately.
Tea made from brown dried papaya leaves is also a tonic and blood purifier; sweetened with honey it becomes cure for cough and fever. A report in the September 2008 issue of the West Indian Medical Journal says papaya leaves give protection against alcohol-induced gastric damage, including ulcers, in animal studies.
Dried papaya leaves brewed into a strong tea give relief from bowel disorders and constipation. As a laxative, ripe papaya fruit is even better. Its soft pulp is packed with soluble dietary fibre that aids digestion and reduces constipation problems.
Ripe papaya contains no cholesterol and is rich in phyto-nutrients, minerals and vitamins. In fact it is said to be even richer in vitamin C than oranges or lemons. It is also rich in vitamin A, which helps prevent macular degeneration. Both vitamin C and A strengthen the immune system. If you frequently have colds, cough or flu, eat ripe papaya regularly.
Papaya fruit is also rich in B-complex vitamins such as folic acid, vitamin B-6, riboflavin, and thiamin (vitamin B-1). It contains a good amount of potassium and calcium. Potassium is an important component of cell and body fluids, and helps control heart rate and the effects of sodium in blood pressure.
Like the green leaves, papaya seeds have been found to be very effective in killing intestinal parasites without significant side effects. A study on 60 Nigerian children found the seeds cleared them of at least seven types of intestinal worms.
In addition, papaya seeds are reported to be an effective treatment for cirrhosis, or hardening, of the liver due to years of excessive alcohol consumption. Grind five dried seeds in a mortar, mix this with a tablespoon of lime juice and drink the mixture twice a day for a month. However, those receiving medical treatment for cirrhosis of the liver should consult their doctor before taking the herbal medicine. Even for people without such obvious liver damage, a small amount of papaya seeds taken regularly is said to help with liver detoxification.
One thing I have tried, and found it to be effective, is the use of green papaya leaves as a meat tenderizer. If the cut of the meat you are about to cook is rather tough, crush a newly picked leaf or two and rub the uncooked meat with it. Or you can use leaf extract instead. Wash the meat after 3-5 minutes or it becomes much too tender.
Mature papaya is usually harvested when its skin slightly turns yellow. The longer it ripens on the tree the sweeter it becomes, but fully ripe fruit tends to fall from the tree on its own. When buying a papaya, select one without any bruises or cuts. Unripe fruits can be kept at room temperature for a few days but ripe ones should be stored in the refrigerator.
In the Philippines, unripe green papaya is widely cooked as a vegetable with chicken in a favourite dish called tinola. It is also grated, mixed with seasonings and pickled as an appetiser called atchara. Thailand of course has what has become a national dish, som tam.
Newly picked green papaya exudes a milky latex which can cause irritation and allergic reaction to vulnerable people. Wash your hands with soap in running water after handling the latex of a green papaya. A study in the University of Singapore showed the latex produces marked uterus contractions in laboratory animals. I suppose it must be eaten in copious amounts to create the same reaction in people, but pregnant women should be careful anyway.
Email: nthongtham@gmail.com
