Papain, a proteolytic enzyme, can often be found in the papaya fruit’s (Carica papaya) latex. It is a member of the cysteine protease family of enzymes, which is in charge of digesting proteins into smaller peptides or amino acids. Since ancient times, papain has been used for a variety of traditional medical practices. It is also frequently used in scientific studies and the food sector.

Because papain can break down proteins, it has a variety of uses. It is used as a meat tenderizer in food manufacturing to soften tough meat fibers and increase the tenderness of the meat. In addition, it helps curd form in some dairy products and is used as a clarifying ingredient in beer manufacturing.


Papain has been used in traditional medicine for its possible therapeutic benefits in addition to its culinary value. It is used in some topical pharmaceuticals to aid in wound healing and to treat skin diseases like burns, wounds, and insect bites since it is thought to have anti-inflammatory properties. Because it could facilitate the protein breakdown of proteins, it is also an essential ingredient in several digestive enzyme supplements.


Although papain is often thought of as safe for topical application and ingestion, hypersensitivity may occur in certain people. A healthcare provider ought to be contacted at all times before beginning the use of any new drug for therapeutic reasons.