Common names | Papaya
Scientific name | Carica papaya
Used part | Fruit
Known active compounds | ferulic acid, caffeic acid, p-coumaric acid 

Potential benefits in cosmetics | anti-oxidant, wound healing 

Product name | Papaya-ANB

 

 

Plant Story

Papaya (Carica papaya) is one of the main fruit crops native to Mexico and northern South America, and has become naturalized throughout the tropical and subtropical regions. The fruit is a large berry with amber to orange colored skin when ripe. The ripe fruit is usually eaten raw and unripe green papaya can be eaten both raw and cooked, and is a popular ingredient in Southeast Asian cuisine.

 

Papaya is rich in iron and calcium, and a good source of vitamins A, B, and C. Papaya contains many biologically important active compounds, including chymopapain, papain, and caricain. Papaya fruit is also rich in carotenoids ( β-cryptoxanthin, β-carotene) and ascorbic acid, especially in ripe fruit. Major polyphenols found in papaya fruits are ferulic acid, p-coumaric acid, and caffeic acid. Both ripe and unripe fruits showed anti-oxidant activities by scavenging free radicals. The aqueous extract of papaya fruit has shown wound healing activity in diabetic rat models when topically applied.