Papain

Papain is an enzyme with proteolytic action, belonging to the hydrolase class, which is extracted from the immature fruit of the papaya.

It has an action similar to that of bromelain and specifically promotes the reabsorption of edema.

The anti-inflammatory and anti-edema effect of papain depends largely on its proteolytic activity, particularly its ability to break peptide bonds with a preference for amino acids with bulky side chains.

Like all substances with enzymatic action, papain performs its activity in a manner dependent on the pH of the inflamed tissues: papain’s maximum activity occurs when the tissue pH is between 4 and 7.