What is fermented papaya?
The fermented papaya is an anti-aging supplement. It is a natural extract with antioxidant properties, obtained by pulverizing papaya (exotic fruit) which has undergone microbial fermentation for a long time (optimizing its antioxidant content);
Property
The fermented papaya is proposed by its merchants as a real " grail " of youth. On the contrary, there are NO scientific studies that prove its effectiveness, far from it! The only investigations carried out on the antioxidant potential of papaya fermented on healthy biological tissues have given somewhat questionable results; on the other hand it should not be surprising, since it is simply the fermented extract of a fruit, the papaya, with a nutritional contribution comparable to that of many other plants of the same category.
Like all anti-aging anti-aging supplements, the fermented papaya "should" act in the long term, protecting the body's cells from the oxidative stress of free radicals, and at the same time favoring the repair of those already compromised. Nothing more difficult to prove in healthy subjects! Although it may be described as "harmless", the fermented papaya represents a questionable usefulness supplement, therefore its publication should follow the few scientific evidences available to date; but is not so. The anti-aging, anti-cellulite, anti-wrinkle, anti-oxidant, and therefore antitumor, as well as vaso-protective properties - so highly praised by fermented papaya producers - constitute an absolutely approximate and contextualizable conjecture, therefore questionable.
The fermented papaya is nothing more than yet another "innovative" product, well commercialized but with probably useful therapeutic characteristics but far from miraculous.
Nutritional values
The nutritional values of the papaya and those of the fermented papaya are different from one another, in particular, they are superior in the dehydrated supplement compared to the fruit.
For 100g of edible portion, the papaya fruit brings: | |
| Power | 40 kcal approx |
| Lipids | 0.26 g |
| carbohydrates | 10.8 g of carbohydrates (of which 7.8 g are simple) |
| Protein | 0.5 g |
| Dietary fiber | 1.7 g |
| Minerals, especially: | |
| Potassium | 182 mg |
| Magnesium | 21 mg |
| Vitamins, above all | |
| Retinol equivalents (carotenoids) | 950 µg |
| Ascorbic acid | 60.9 mg |
| tocopherols | > 0.3 mg |
| and other antioxidants such as Lycopene . | |
The fermented papaya is however a more concentrated food supplement than the fruit from which it derives, therefore the nutritional values contained in the product are significantly higher.
Hiring methods and scientific research
The most common way to use supplements based on fermented papaya is in sachets containing water-soluble powder; being a supplement, the recommended dose for fermented papaya is more generic and approximate than that of a drug, in any case, the companies that market it recommend taking a sachet of 3g a day. NB . some experimental on sick patients have used doses of 3 g for 2 or 3 times a day (limited period).
Scientific research has employed "little energy" in the study of fermented papaya; the most indicative experimental carried out in Italy (already mentioned by other online sources) was carried out by the Department of Cellular and Environmental Biology in collaboration with the Center of Excellence Innovative and Nanostructured Materials of the University of Perugia; the work is based on comparing the reducing and antioxidant power of fermented papaya (measurable on different dehydrated tissues) compared to other 3 products: wheat sprouts, Morinda citrifolia and white tea . For the fermented papaya the outcome was negative and compared to the other 3 it proved to be the least effective.
On the other hand, it is necessary to specify that other studies have shown a certain sensitivity of diabetic patients to the alimentary integration of fermented papaya, which (thanks to the content of antioxidant molecules) seems to limit its cutaneous compromises and the general state of inflammation, besides to help reduce blood sugar. The same is true for patients with β-thalassemia who seem to benefit from the aforementioned antioxidant potential at the level of red blood cells.
However, it remains to be specified that the experiments cited above refer exclusively to studies on SICK subjects that are often characterized by lifestyles and absolutely inappropriate food behaviors (Diabetes Mellitus type 2). In parallel, other disorders (such as β-thalassemia) affect the body INCREASING the need for antioxidants, in this case, integration with fermented papaya (and probably also that of other similar antioxidant products) may favor the reduction of symptoms and complications.
However, to date there are no studies demonstrating the antioxidant and anti-aging efficacy related to the integration of fermented papaya on a healthy and unyielding research sample; it shows that, contrary to what the production companies cite, fermented papaya does NOT represent an essential element for the fight against free radicals, oxidative stress and aging.
Bibliography:
- Comparative activity of antioxidants from cereal sprouts, Morinda citrifolia, fermented papaya and white tea - Calzuola I., Gianfranceschi GL, Marsili V - International Journal of Food Sciences And Nutrition, 57, 168-177.
- Correction of Aberrant NADPH Oxidase Activity in Blood-Derived Mononuclear Cells from Type II Diabetes Mellitus Patients by a Naturally Fermented Papaya Preparation - Dickerson R, Deshpande B, Gnyawali U, Lynch D, Gordillo GM, Schuster D, Osei K, Roy S. - 2012 Aug 1; 17 (3): 485-91. Epub 2012 Apr 26.
- Effects of short term supplementation of a fermented papaya preparation on a biomarker of diabetes mellitus in a randomized population - Somanah J, Aruoma OI, Gunness TK, Kowelssur S, Dambala V, Murad F, Googoolye K, Daus D, Indelicate J, Bourdon E, Bahorun T - Prev Med. 2012 May; 54 Suppl: S90-7. Epub 2012 Feb 11.
- Fermented papaya preparation for β-thalassemia? Olalla-Saad ST - Expert Rev Hematol. 2010 Jun; 3 (3): 265-8.
- Plasma glucose level decreases as collateral effect of fermented papaya preparation use - Danish C, Esposito D, D'Alfonso V, Cyrene M, Ambrosino M, Colotto M. - Clin Ter. 2006 May-Jun; 157 (3): 195-8.
