Outstanding ingredients of green papaya are the enzyme papain along with vitamin C and antioxidants, which contribute to reducing inflammation, supporting protein digestion and promoting the process of excreting nitrates through the kidneys.
Some studies by the World Health Organization have experimented and clinical reports showing that preparations from raw papaya or papaya broth can help lower urate levels in the blood. For example, a case report recorded that the live papaya product combined with cinnamon helped significantly reduce uric acid levels in the group of patients monitored for many weeks. These results suggest the potential to supplement and not replace specialized treatment drugs.
Mechanistically, the enzyme papain breaks down proteins into smaller peptides, reducing the pressure of purine metabolism, the origin of uric acid, while papain and plant compounds in papaya have anti-inflammatory and antioxidant effects, helping joints and kidneys reduce damage. Papain and plant enzymes have been studied for anti-inflammatory properties, which are beneficial in supporting chronic inflammatory diseases.
International nutritionists also recommend: eating steamed green papaya or lightly cooked, or using lightly cooking green papaya water (not too thick) 1-2 times/week as a dietary supplement. It is important to note that green papaya is not a medicine, patients with gout, kidney failure or taking drugs to lower urate should consult a doctor before using them regularly.
