Abstract Title:

Papaya seed represents a rich source of biologically active isothiocyanate.

Abstract Source:

J Agric Food Chem. 2007 May 30;55(11):4407-13. Epub 2007 May 1. PMID: 17469845

Abstract Author(s):

Yoshimasa Nakamura, Motoko Yoshimoto, Yoshiyuki Murata, Yasuaki Shimoishi, Yumi Asai, Eun Young Park, Kenji Sato, Yasushi Nakamura

Article Affiliation:

Department of Biofunctional Chemistry, Division of Bioscience, Graduate School of Natural Science and Technology, Okayama University, Okayama 700-8530, Japan. yossan@cc.oakayama-u.ac.jp

Abstract:

In the present study, papaya (Carica papaya) seed and edible pulp were carefully separated and then the contents of benzyl isothiocyanate and the corresponding glucosinolate (benzyl glucosinolate, glucotropaeolin) quantified in each part. The papaya seed with myrosinase inactivation contained>1 mmol of benzyl glucosinolate in 100 g of fresh seed. This content is equivalent to that of Karami daikon (the hottest Japanese white radish) or that of cress. The papaya seed extract also showed a very high activity of myrosinase and, without myrosinase inactivation, produced 460 micromol of benzyl isothiocyanate in 100 g of seed. In contrast, papaya pulp contained an undetectable amount of benzyl glucosinolate and showed no significant myrosinase activity. The n-hexane extract of the papaya seed homogenate was highly effective in inhibiting superoxide generation and apoptosis induction in HL-60 cells, the activities of which are comparable to those of authentic benzyl isothiocyanate.

Study Type : In Vitro Study

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