{"id":5164,"date":"2020-09-28T00:00:00","date_gmt":"2020-09-28T00:00:00","guid":{"rendered":"https:\/\/salengei.com\/fermentation-and-antioxidants-allies-of-health\/"},"modified":"2020-09-28T00:00:00","modified_gmt":"2020-09-28T00:00:00","slug":"fermentation-and-antioxidants-allies-of-health","status":"publish","type":"post","link":"https:\/\/salengei.com\/en\/blog\/fermentation-and-antioxidants-allies-of-health\/","title":{"rendered":"Fermentation and Antioxidants, allies of health"},"content":{"rendered":"

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.<\/p>\n

Fermented Papaya Preparation (PPF\u00ae<\/sup>) 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.<\/p>\n

\n\t <\/h2>\n

Fermented Papaya, Anti-Aging Effect and Increased Telomerase Activity<\/h2>\n

But today I want to talk about this nutraceutical based on a recent study published Antioxidants (Basel)<\/a> in February 2020 that has served to verify that PPF \u00ae has an anti-aging effect as well as a clear systemic antioxidant effect, all this scientifically supported in an in vivo study.<\/p>\n

Fermentation<\/strong> is one of the oldest methods of food preparation that promotes its preservation in a natural way while providing health benefits.<\/p>\n

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.
\nDuring 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. <\/p>\n

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.<\/p>\n

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.
\nWe can read more about this topic in the book: Fermented Foods and Beverages of the World: ISBN 9781420094954 <\/p>\n

In addition, fermented foods and beverages have a strong impact on the human gut microbiota.
\nIt 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. <\/span><\/p>\n

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.<\/p>\n

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.<\/p>\n

\"\"<\/p>\n

Fermented Papaya (FPP \u00ae*) is one of the fermented foods that have shown positive health effects. <\/p>\n

*FPP \u00ae is a product resulting from the yeast fermentation of the non-genetically modified Carica Papaya<\/em> Linn and marketed as a natural functional dietary supplement for health under the brand name Immun’\u00c2ge \u00ae<\/strong><\/p>\n

FPP \u00ae is a powerful antioxidant and adjuvant in combination therapies against various processes.<\/p>\n

The FPP \u00ae among its most documented actions are<\/p>\n