Green Papaya contains a lot of papaya enzyme, about twice the content of ripe papaya, so people often stewed green papaya as a food supplement. As everyone knows stew under high temperature, large papaya enzymes have been destroyed, can not achieve the therapeutic effect of expectations, then raw green papaya cumbersome and difficult to consume enough of the amount, to the educated youth of the water contained in papaya reached 91.2 percent, often due to intake inadequate, and misjudge its therapeutic effect.
Fresh foods all contain enzymes, papaya enzymes to lose activity at 55 ℃, death, and then disappear, and papaya enzymes contained in food enzymes have other different properties:

1. biodegradable papaya enzyme protein, sugar, fat, and its ability to break down fat can be said to be the largest papaya characteristics. Bacteria or fungi and other primitive life are also unable to break down fat.
2. papaya enzymes can in acid, alkali, neutral environment play a role, unlike other enzymes can only happen with the active role in a single environment.
3. papaya enzymes break down food, or the body can be strong decline of tissue or old waste, like sensors, have a strong selectivity to distinguish old, necrosis, injury, abnormal cell protein to break down, but will not normal cells in vivo have any effect. In other words, it cancer response effect.
4. papaya enzymes can help digestion, digestible than 35 times its own weight proteins. Modern food due to excessive cooking, chemical pesticides, fried foods and microwave digestion caused by difficult circumstances, and papaya other ingredients have helped improve this missing.
5. papaya enzymes with detoxification, according to French research, it can resolve diphtheria or tetanus toxin, or even dissolved suppurative disease of pus, and then gradually excreted. For burns, bedsores and intractable atopic dermatitis can play efficacy