Papaya leaf also contains fermenting agent myrosin, alkaloids, rutin, resin, dehyrocarpaines, pseudocarpaine, benzylglucosinolate, linalool, malic aid, methyl salicylate, chymopapain, iron, magnesium, manganese, phosphorus, potassium, zinc, and vitamin B complex, A and E.
Papaya leaves are cooked and considered a green vegetable and are rich source of gummy, milky, white latex. The leaf, unlike the fruit, is not a source of the protein-dissolving enzyme papain, but the latex (sap) in the leaf stem is. Papain remains in leaf preparations that have been dried over low heat, but it may be destroyed in products that are dried at high heat.
Use even medium size papaya leaves – not very old ones and not too young. Discard the stems and larger vein. The leaves should be washed thoroughly and partly dried. Cut them and put them in a saucepan together with 2 liters of water.
The water and leaves are bring to the boil and simmer (without a lid) until the water is reduced by half.
Strain the liquid and bottle in glass container. Keep in the refrigerator for 3 to 4 days. If it becomes cloudy it should be discarded. The recommended dosage in the original recipe is 50 ml three times a day.
Juice of papaya leaves
