Papaya Leaf Tea takes on Green Tea for Taste and Healing

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Which tea is green tea? Not the green one. It is the one to the right. Papaya leaf tea is to the left. The green one is the preview to the all-natural bottled Julia Ruffin Tea.

Taste:
Papaya leaf tea (standard herb “cut papaya leaf”) consistently ties or loses to taste tests with green tea. Young papaya leaf tea, (Julia Ruffin Tea), which is hand-picked from the plant not the tree, consistently gets better blindfold ratings than green tea. Why? It’s less bitter…almost sweet, and lingers sweet, so there is not an aftertaste when you leave your cup.

Healing:

Green Tea Composition:

Green tea is very high in polyphenols with potent antioxidant and anticancer properties. The chemical composition of green tea varies with climate, season, horticultural practices, and age of the leaf (position of the leaf on the harvested shoot). The major components of interest are the polyphenols. the term polyphenol denotes the presence of multiple phenolic rings. The major polyphenols in green tea are flavonoids (e.g., catechin, epicatechin, epicatechin gallate and proanthocyanidins). Epigallocatechin gallate is viewed as the most significant active component. Not surprisingly, the leaf bud and the first leaves are richest in epigallocatechin gallate. The usual concentration of total polyphenols in dried green tea leaf is around 8 to 12 percent. Other compounds of interest in dried green tea leaf: caffeine (3.5 percent), an unusual amino acid known as theanine ( one-half of the total amino acid content, which is usually 4 percent), lignin (6.5 percent), organic acids (1.5 percent), protein (15 percent), and chlorophyll (0.5 percent). http://www.streetdirectory.com/food_editorials/beverages/teas/green_tea.html

Plant Foods Hum Nutr. 2007 Dec;62(4):139-44. Epub 2007 Sep 27.
Chemical composition of green tea (Camellia sinensis) infusions commercialized in Portugal.
Reto M, Figueira ME, Filipe HM, Almeida CM.
Source
Faculdade de Farmácia da Universidade de Lisboa, Lisbon, Portugal.
Abstract
To evaluate the potential benefits and risks associated with tea consumption it is important to identify the constituents of this beverage. Levels of some minerals, caffeine and catechins in green tea samples commercialized in Portugal were evaluated. Potassium is the metal present in larger amount (92-151 mg/l). The content of sodium, calcium, fluoride, aluminium, manganese and iron were 35-69, 1.9-3.5, 0.80-2.0, 1.0-2.2, 0.52-1.9, 0.020-0.128 mg/l, respectively. Chromium and selenium were not detected. The resulting data showed considerable variability in catechins content. The levels of epigallocatechin gallate (EGCG) ranged from 117 to 442 mg/l, epicatechin 3-gallate (EGC) from 203 to 471 mg/l, epigallocatechin (ECG) from 16.9 to 150 mg/l, epicatechin (EC) from 25 to 81 mg/l and catechin (C) from 9.03 to 115 mg/l. Caffeine contents in the green tea infusions studied were between 141-338 mg/l. Green tea infusions provide significant amounts of catechins and could be an important source of some minerals.
PMID: 17899383 [PubMed – indexed for MEDLINE]

Papaya leaf Composition:

Leaf Properties
Per 100 g, the leaves are reported to contain 74 calories, 77.5 g H2O 7.0 g.protein, 2.0g fat, 11.3 g total charbohydrate 1. 8 g fiber, 2.2 g ash, 344 mg Ca, 142mg P, 0.8 mg Fe, 16 mg Na, 652 mg K, 11,565 ug beta-carotene equivalent, 0.09mg thiamine, 0.48 mg riboflavin, 2.1 mg niacin, and 140 mg ascorbic acid, as well 136 mg vitamin E. Leaves contain the glycoside, carposide, and the alkaloid, carpaine. Fresh leaf latex contains 75% water, 4.5% caoutchouc-like substances,7% pectinous matter and salts, 0.44% malic acid, 5.3 papain, 2.4% fat, and 2.9% resin.

“Some of Papaya Leaf’s constituents include the fermenting agent myrosin, alkaloids, rutin, resin, tannins, carpaine, dehydrocarpaines, pseudocarpaine,flavonols, benzylglucosinolate, linalool, malic acid, methyl salicylate, another enzyme, chymopapain (latex and exudate), calcium, iron, magnesium, manganese,
phosphorus, potassium, zinc, beta-carotene, B-vitamins and vitamins A, C and E”.
-“Papaya Leaf”, by Stacy Chillemi

PHYTOCHEMICAL AND NUTRIENT EVALUATION OF
CARICA PAPAYA (PAWPAW) LEAVES.
*P.B. Ayoola & A. Adeyeye
Department of Science Laboratory Technology, Ladoke Akintola University of Technology, P.M.B. 4000,
Ogbomoso, Oyo State, Nigeria.
*Email: pbayoola@yahoo.com
ABSTRACT
Three samples of Carica papaya leaves (Green, Yellow and Brown) were collected randomly from Ogbomoso town,Oyo state, Nigeria and analyzed for the phytochemical composition, vitamins and mineral constituents.
Phytochemical screening revealed the presence of bioactive compound saponins, cardiac glycoside alkaloids and absence of tannins in the three samples.
Results showed that the plant leaves contained the vitamins, (mg/100g), thiamine (B1): green leaves 0.94, yellow leaves 0.41, brown leaves 0.52; riboflavin (B2): green leaves 0.13, yellow leaves 0.04, brown leaves 0.06; ascorbic acid (C): green leaves 16.29, yellow green 9.62, brown leaves 11.26. Mineral analysis showed highest values (mg/kg) of Ca, 8612.50; Mg, 67.75; Na, 1782.00; K, 2889.00; Mn,9.50 in the green leaves, and Fe, 147.50 in yellow leaves as compared to other elements examined. Thus green pawpaw leaf gave a source of essential nutrients while yellow pawpaw was a source of iron. Therefore pawpaw leaves can be manipulated in the herbal treatment of various diseases and as a potential source of useful elements for drugs formulation.

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We Love the Papaya Leaf This Much!

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Jane loves the papaya leaf. Here is proof. My sister Jane can speak about the effect of drinking papaya leaf tea every day (almost without exception) for the last five years. She grows her own papaya plants in her backyard in North Carolina, USA, but still orders cut papaya leaf from herbal distributors. 

Jane carefully prepares her tea her own way. She boils water, waits for it to cool just a bit down, and then uses a coffee press. Jane brings it to her children when they are sick, and to her husband every day possible. She even encouraged me as my aficionado for standard herbal market “cut papaya leaf” has fluctuated while my obsession over young leaves and their taste and medicinal potency has increased.

Jane told me that I was out of “cook” (pronounced cuuk) status once we did a research project with a Clemson cancer (melanoma) scientist. Like a seasoned ethno-medicine guru, she was already using the inside of the fresh leaf stem directly on skin legions because they typically just scabbed up and quickly fell off. In this picture she was rubbing the inside of the stem leaf on her nose. She took my cook status. Mama Julia would love this.

see our section on Tea for Skin. http://www.papayaleavesforcancer.com/TeaforSkin

Buy it. (A note from the Founder)

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Buy it. Buy papaya leaf tea today because it will help your body heal. The Julia Ruffin Project takes our funding to tell more people about the tea, plant more tea, and research papaya leaf tea. Buy now because today you can take a step toward health and longer life that may not come in any better offer.  Buy papaya leaf tea now because it will have positive effect on your health without having to change anything else.

The Julia Ruffin Project does not sell the tea but can help you locate a source. The website http://www.papayaleavesforcancer.com lists herbal wholesalers that offer the tea for sale in the US and Europe.

http://www.papayaleavesforcancer.com/order

Thank you for your support.

Virginia Robertson

Clinical Study Shows Effect on Breast Cancer

A clinical study in 2001 was performed on 2,339 breast cancer patients. The study was meant to determine the effect of oral enzymes (OE). Papaya Leaf Tea is a form of (OE) Oral Enzyme Therapy, with the most powerful food enzyme available.

A clear reduction in the side effects of radiotherapy and chemotherapy was documented in 74% of the test group and 55% of the control group. Analysis of survival, recurrence, and metastasis demonstrated a reduced number of events in the test group. There was evidence of a beneficial influence of OE on time to event, although the median observation time was too short in these breast cancer patients to draw definite conclusions. The safety component was judged in 98% of the test group and 76% of the control group as “very good” or “good”. In the total sample of 2,339 patients, the rate of OE-associated adverse reactions was 3.2%. All side effects were mild to moderate gastrointestinal symptoms.

Conclusion: Complementary treatment of breast cancer patients with OE improves the quality of life by reducing signs and symptoms of the disease and the side effects of adjuvant antineoplastic therapies. This epidemiological retrolective cohort analysis provides evidence that the patients may also gain benefit by a prolongation of the time to event for cancer recurrence, metastasis and survival. OE was generally well tolerated.

PMID: 11561873 [PubMed – indexed for MEDLINE]
-Beuth J, Ost B, Pakdaman A, Rethfeldt E, Bock PR, Hanisch J, Schneider B, Institute for Scientific Evaluation of Naturopathy, University of Cologne, Köln,
Germany.www.ncbi.nlm.nih.gov/sites/entrez?
Db=pubmed&Cmd=ShowDetailView&TermT
oSearch=11561873&ordinalpos=18&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_Res ultsPanel.Pubmed_RVDocSum

We hope the supporters of Susan G Komen can read this study.

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Planting Seeds of Enzyme Science

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Our Hero, Dr. Edward Howell, provided the science foundation to understand why papaya leaf tea has effect against cancer. Dr. Howell showed in the lab by experiment after experiment the effects of food enzymes on digestion and health. The enzyme in the papaya leaf, papain, is a protein dissolving enzyme that can eat away the protein or fibrous coating around cancer cells, then allowing your body to kill the cancer. The protease (protein eating enzyme) papain is accompanied by co-enzymes in the leaf that are critical for their work.

We celebrate the late Dr. Howell and his life work.

First Planting Seed Cup. Our Donation Over Six Years. Now We Need Yours.

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This is a picture of our first set of seeds that we planted in our test farm in North Carolina, USA. Prior to this we tested papaya plants in over one thousand buckets in South Carolina and Georgia. Our goal was to understand the plants (the papaya “tree” is actually an herb) and how best to grow and harvest leaves from the plants.

Now we are ready for production and we are ready for donating partners. We are happy to share our products with you if you can help us. Check out our new crowd site at http://www.indiegogo.com/projects/papaya-leaves-for-cancer

Thank you in advance for your help.

Papaya Leaves from the Plant, not the Tree

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The Julia Ruffin Project specializes in producing young leaf tea, defined as papaya leaves that are harvested from the plant, not the tree, and typically smaller than a woman’s hand. The young leaves are mild tasting, but are also significantly higher in medicinal alkaloids. The Project focuses on promoting papaya leaf tea for use in its effect against cancer. We research how the tea can be grown and delivered to our customers for the greatest healing. 

Since our growing methods are unique in the world we often experience more orders than we can produce with our growers. If you are in need of our specialty product, we recommend that you pre-order leaves at http://www.papayaleavesforcancer.com/order