Gall Pharma Papaya Enzyme Capsules, 360 ST

Papaya Enzyme GPH Capsules contain 300 mg papain with an activity of at least 2.5 FIP units/mg in a cellulose capsule. FIP units are special units for enzymes defined by the International Pharmaceutical Federation (Fédération Internationale Pharmaceutique). Papain from papaya can serve as a natural and valuable digestive aid due to its protein-breaking capacity by facilitating the breakdown of protein-rich food components in the digestive process both in the acidic and alkaline range and supporting the function of the body's own digestive enzymes. It is able to stimulate metabolic processes and can contribute to weight reduction as a supportive measure. Papain can also trigger mechanisms in the body that favourably influence regeneration after sports training, excessive muscle strain or swelling after operations.

Papain is a mixture of proteolytically active enzymes and comes from the juice of the unripe fruit of Carica papaya L., also known as papaya, melon tree or cress fig. The papaya belongs to the Caricaceae (melon tree) family. The 4 to 10 metre high, fast-growing plant could best be described as a "tree-shaped herb". The mostly unbranched stem ends in an umbrella-shaped tuft of large, palmately divided leaves 60 to 100 cm wide. All parts of the plant contain milky sap in articulated milk tubes. The berries reach a weight of 0.5 to 5 kg and are yellow to greenish-yellow when ripe, the flesh is salmon red, orange or yellow. The fruit cavity contains up to a thousand black, pungent-tasting seeds. The melon tree is native to tropical America and is now cultivated as a fruit tree in many tropical countries. The papaya contains a lot of beta-carotene, vitamin C, flavones, pectins, essential oils, bitter and tannins, trace elements and minerals. By cutting the fruit shortly before it is ripe, the milky juice is extracted and dried to produce what is known as raw papain. This diverse enzyme mixture of esterases, proteases and other enzymes is characterised by its high papain content. It also contains chymopapain A and B, papaya peptidase A, papaya lysozyme, papaya glutamine, etc. Like many other enzymes, papain itself has been used in the food industry for decades, for example to soften meat, clarify beer or tan leather. The nutritional-physiological aspect relates to so-called enzyme therapy. Enzymes play a key role in all living organisms. Every enzyme fulfils a specific function in the metabolism, every metabolic activity in the body is based on the activity of enzymes. They are needed to build up reserve substances or to break down food components without being consumed themselves. This justifies the use of papain as a digestive aid to improve the breakdown of food components. Studies have also shown a positive effect in chronic gastritis, where papain is said to reduce gastric acid secretion. In combination with other enzymes, papain is used to treat inflammation, oedema and swelling following trauma and operations. Orally administered enzymes are also used for sports injuries or intensive muscular strain. As proteolytic enzymes, they can support immunomodulatory, anti-inflammatory, decongestant and analgesic effects in the body and accelerate healing processes.

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