Papaya Leaf Tea takes on Green Tea for Taste and Healing

3 tea

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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