“…Phytochemical compounds have been identified in papaya leaf, mostly in such classes of flavonoids as apigenin, catechin, deoxyquercetin, hesperitin, isorhamnetin, kaempferol, myricetin, naringenin, protocatechuic acid, quercetin, and rutin. Meanwhile, the fruit is enriched by amino acids, proteins, carbohydrates, fibre, vitamin C, and other nutrients [39]. Interestingly, the all parts of papaya mainly express the white latex, which contains high contents of a proteolytic enzyme called papain, which has been studied in relation to its crucial role in the pathophysiology of many diseases, as well as for drug design, and industrial uses such as in meat tenderizers and pharmaceutical preparations [40].…”