PAPAIN 48,000 FCC PU/MG

Papain, also known as papaya proteinase I, is a cysteine protease enzyme present in papaya. Papain belongs to a family of related proteins, known as the papain-like protease family, with a wide variety of bioactivities. Members of the papain family are widespread, found in bacteria, viruses, yeast, and practically all protozoa, plants and mammals. Papain breaks down tough meat fibers, and has been used for centuries to tenderize meat eaten in its native South America. 

Papain is usually produced as a crude, dried material by collecting the latex from the fruit of the papaya tree. The latex is collected after scoring the neck of the fruit, where it may either dry on the fruit or drip into a container, then further dried. Papain is a popular remedy to reduce pain, inflammation, and swelling, for example in the treatment of wounds, bites or stings.