It usually has a single, semi-woody, hollow, erect stem, which terminates with a cluster of large, palmately-lobed leaves with 25–100 cm long petioles and latex vessels in all tissues. The papaya is a herbaceous perennial 2–10 m in height. The large number of seeds in the fruit and their long viability are among the factors that are thought to have contributed to the wide geographical distribution of the fruit ( Chan and Paull, 2008). Spanish explorers took it to the Caribbean and South East Asia in the sixteenth century. Carica papaya is believed to be native to tropical America, its region of origin perhaps being southern Mexico and neighbouring Central America ( Morton, 1987). It is often called ‘pawpaw’ in Australia and ‘tree melon’ in some other countries, but it is different from the North American ‘pawpaw’ ( Asimina triloba Dunal), which is a member of the family Annonaceae. The papaya ( Carica papaya L.) belongs to the family Caricaceae. Sudhakar Rao, in Postharvest Biology and Technology of Tropical and Subtropical Fruits: Mangosteen to White Sapote, 2011 6.1 Introduction 6.1.1 Origin, botany, morphology and structure The use of different tools provided by the omics science are necessary to have a fully understanding of the mechanisms of action of phenolic and carotenoids compounds present in papaya. The study of the mechanisms of action of these compounds in the prevention or treatment of different diseases is key to improving the nutritional and increasing the medical applications of papaya.
However, the antioxidant properties and human health–related benefits of phenolic compounds and carotenoids in C. Carpaine, BITC, benzyl glucosinolates, latex, and papain are the main bioactive compounds studied in different papaya tissues. The papaya fruit, stems, roots, seeds, and leaves have been related with different medicinal uses in developing countries. Papaya ( Carica papaya L.) is a tropical plant mainly produced by Brazil, Mexico, and Nigeria. González-Aguilar, in Nutritional Composition and Antioxidant Properties of Fruits and Vegetables, 2020 Abstract
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