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

Ikram, Emmy Hainida Khairul, Stanley, Roger, Netzel, Michael and Fanning, Kent (2015) Phytochemicals of papaya and its traditional health and culinary uses - A review. Journal of Food Composition and Analysis, 41 201-211. doi:10.1016/j.jfca.2015.02.010


Author Ikram, Emmy Hainida Khairul
Stanley, Roger
Netzel, Michael
Fanning, Kent
Title Phytochemicals of papaya and its traditional health and culinary uses - A review
Journal name Journal of Food Composition and Analysis   Check publisher's open access policy
ISSN 0889-1575
1096-0481
Publication date 2015-08
Year available 2015
Sub-type Critical review of research, literature review, critical commentary
DOI 10.1016/j.jfca.2015.02.010
Open Access Status
Volume 41
Start page 201
End page 211
Total pages 11
Place of publication Maryland Heights, United States
Publisher Academic Press Inc.
Collection year 2016
Language eng
Abstract 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.
Keyword Carica papaya
Cultivars
Food composition
Phytochemicals
Maturity
Culture
Nutrition
Health
Biodiversity and nutrition
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Critical review of research, literature review, critical commentary
Collections: Queensland Alliance for Agriculture and Food Innovation
Official 2016 Collection
 
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