Fermentation and Antioxidants, allies of health
In recent decades, much attention has been paid to how dietary antioxidants can positively affect human health, including the beneficial effects of fermented foods and beverages.
Fermented Papaya Preparation (PPF®) has proven to represent a valuable approach to obtaining systemic antioxidant effects and is well known as the “Gold Standard” for immunity, something that makes it one of the supplements of choice along with Vitamin D to protect us from infections for the winter.
Fermented Papaya, Anti-Aging Effect and Increased Telomerase Activity
But today I want to talk about this nutraceutical based on a recent study published Antioxidants (Basel) in February 2020 that has served to verify that PPF ® has an anti-aging effect as well as a clear systemic antioxidant effect, all this scientifically supported in an in vivo study.
Fermentation is one of the oldest methods of food preparation that promotes its preservation in a natural way while providing health benefits.
The fermentation process takes advantage of the growth and metabolic activities of the microorganisms that are generated during fermentation to preserve and transform the food.
During this process, the potential growth of pathogenic and decaying organisms is inhibited by secondary metabolites produced by fermenting organisms, preserving and extending the storage of perishable foods.
Beyond preservation, fermentation gives food a characteristic aroma and flavour and enhances its organoleptic profiles and palatability, the digestibility of proteins and carbohydrates and the bioavailability of vitamins and minerals.
Since ancient times, fermented foods and beverages have been a fundamental part of the human diet and their effects are beneficial in reducing cholesterol levels and blood pressure, boosting the immune system, protecting against toxic pathogens and preventing carcinogenesis, osteoporosis, diabetes, cardiovascular and liver diseases.
We can read more about this topic in the book: Fermented Foods and Beverages of the World: ISBN 9781420094954
In addition, fermented foods and beverages have a strong impact on the human gut microbiota.
It is well established that gut bacteria modulate the metabolic profile of the host, also influencing the immune system and maintaining the structure and function of the intestinal tract.
The interactions between ingested fermented foods and the microbiota are a rapidly expanding field of study, focusing in particular on the impact on human health.
More than 100 years ago, Metchnikoff, Nobel laureate for the discovery of macrophages, already claimed that the longevity of some Eastern European populations was due to the large amount of fermented foods in their diet and more recently it has been shown that the microbiota in the elderly is strongly influenced by diet, revealing that healthy aging is associated with microbial diversity.
Fermented Papaya (FPP ®*) is one of the fermented foods that have shown positive health effects.
*FPP ® is a product resulting from the yeast fermentation of the non-genetically modified Carica Papaya Linn and marketed as a natural functional dietary supplement for health under the brand name Immun’Âge ®
FPP ® is a powerful antioxidant and adjuvant in combination therapies against various processes.
The FPP ® among its most documented actions are
- A free radical regulator
- As an immunomodulator
- As an antioxidant
In this study, the in vivo role of PPF ® in inducing an antioxidant action along with an anti-aging effect was investigated.
The experimental design provided that mice received PPF ® either at 6 weeks, or at 51 weeks of age (group: delayed treatment with PPF ®), compared to mice that received PPF-water ®.
For both treatment groups, at the end of the treatment period (10 months), antioxidants (total antioxidant capacity, SOD-1 and GSH), ROS and telomerase activity levels in blood samples, and telomere length in single-cell suspensions of bone were assessed.
The results showed the effect of FPP ® in inducing a clear systemic antioxidant reaction (higher plasma levels of SOD-1 and GSH) along with increased telomerase activity and longer telomeres in both the bone marrow and ovaries of the treated mice, and an increased antioxidant level, with a decrease in free radicals (ROS).
Finally, FPP ® was more effective when initiated at an early age compared to late treatment, suggesting a potential key role of FPP ® in preventing age-related molecular damage.
The greater efficacy of PPF ® when taken sublingually was also proven.
https://pubmed.ncbi.nlm.nih.gov/32046112/
The fact that FPP fermented papaya activates telomerase represents an anti-aging advantage
Fermented papaya can represent a nutritional tool not only for anti-aging but also for the control of tumors such as melanoma.
We know that prolonged oxidative stress can play a key role in the development of tumors.
Antioxidant molecules are contained in many foods and appear to have a potential role in future antitumor strategies.
Among the natural antioxidants, the beneficial effect of fermented papaya (PPF ®) is well known.
A study published in January 2019, which aimed to investigate the effects of orally administered FPP ® in the prevention or treatment of a murine model of melanoma.
Tumor growth was analyzed along with blood levels of oxidants (ROS) and antioxidants (SOD-1 and GSH).
The results showed that FPP ® controlled tumor growth, reducing tumor mass by about three to seven times compared to untreated mice.
The most significant effect was obtained with sublingual administration of PPF. ®
At the time of sacrifice, none of the mice treated with PPF ® had metastasized, and the subcutaneous tumors were significantly smaller and amelanotic, compared to the untreated mice.
Moreover, the antitumor effect of FPP ® papaya was consistent with decreasing total ROS levels and increasing blood levels of GSH and SOD-1.
This study shows that a potent antioxidant treatment with the papaya FPP ® can contribute to both the prevention and inhibition of tumor growth.
