Caricain is a natural enzyme that fights toxic gluten peptides
The milky sap or latex from the unripe papaya fruit contains several unique protein-digesting enzymes, including papain, chymopapain, QCT and caricain. These enzymes are the reason why papaya latex was traditionally used to tenderise meat, and why it’s now used to treat commercial beer, degum natural silk, and in the production of chewing gums.
Professor Cornell analysed how well these papaya latex enzymes could break down the toxic and immunogenic peptides formed when gluten is digested in the human body. He discovered that caricain was the main enzyme in papaya latex responsible for the detoxification of gliadin. Further studies showed that caricain works by cutting the toxic gluten peptides into much smaller fragments. These much smaller fragments can pass through the rest of the human digestive system without causing the symptoms or damage commonly suffered by gluten-sensitive individuals.