Fermented Papaya Preparation

Fermented Papaya Preparation

It’s unusual for a dietary supplement to have more than twenty studies to support its use, while at the same time being relatively unknown in most parts of the world. However, this is precisely the case for an obscure Japanese product known as fermented papaya preparation or FPP. In essence, this nutraceutical is an extract of the common papaya fruit that is fermented using edible yeast strains. The resulting product is a mildly sweet powder that is typically promoted as a nutritional aid for supporting healthy aging and immune function.

A current study in the journal Preventive Medicine reports that a daily dosage of 6 grams of FPP may be just the ticket for type 2 diabetics. In the trial, patients with diabetes mellitus were given FPP or a placebo over the course of 14 weeks. Those receiving FPP demonstrated several positive changes in diabetes related risk factors, including a decline in systemic inflammation (C-reactive protein and uric acid) as well as improvements in LDL/HDL cholesterol ratio and oxidative status. A previous investigation from 2006 also revealed that a smaller dosage of 3 grams/day lowered blood sugar in healthy volunteers and patients with type 2 diabetes. In addition, research conducted in diabetic animals indicates that FPP supplementation accelerates wound healing without causing any adverse reactions.

Numerous other trials attest to FPP’s ability to increase antioxidant defenses in adults under various circumstances. For example, advancing age and occupational stress are two situations that are frequently associated with a heightened oxidative load. Supplementing with varying dosages of FPP (up to 9 grams/day) has been shown to offset this expected rise in oxidation and related DNA damage. These findings may be of particular interest to seniors because FPP also lowers inflammatory profiles associated with aging that are linked to chronic and degenerative diseases. And, the positive research on FPP doesn’t stop there. Publications dating all the way back to 2000 report potential health benefits ranging from liver protection in those living with cirrhosis to improved gastric health and nutrient absorption in the elderly.

So, why haven’t most of us ever heard of this impressive product? One reason is that, currently, it is only being produced by a few manufacturers. This drives the price of the FPP up substantially. As it stands, a conservative monthly supply of FPP (3 grams/day) runs about $70 – $80 pre-tax and shipping. What’s more, keep in mind that much of the research cited above used 6 and even 9 grams daily. This makes FPP cost prohibitive for many people. It’s a shame because this is a rare supplement that actually has a fair amount of scientific documentation to back up its health claims. My hope is that one day, it will become more accessible for precisely the people it could help the most.

To learn more about the studies referenced in today’s column, please click on the following links:

Study 1 - Effects of a Short Term Supplementation of a Fermented Papaya … (link)

Study 2 - Plasma Glucose Level Decreases as Collateral Effect of Fermented … (link)

Study 3 – Improved Function of Diabetic Wound-Site Macrophages and … (link)

Study 4 - Redox Balance Signalling in Occupational Stress: Modification … (link)

Study 5 - Nutraceutical Supplementation: Effect of a Fermented Papaya … (link)

Study 6 - Relationship Between Aging and Susceptibility of Erythrocytes to … (link)

Study 7 - Effect of a Fermented Nutraceutical on Thioredoxin Level and TNF … (link)

Study 8 - Oxidative-Inflammatory Damage in Cirrhosis: Effect of Vitamin E … (link)

Study 9 - The Aging/Precancerous Gastric Mucosa: A Pilot Nutraceutical Trial … (link)

Study 10 - Cyanocobalamin Absorption Abnormality in Alcoholics is Improved … (link)

FPP Improves Blood Sugar & Lipid Profiles in Diabetic Animals

Source: Antioxid Redox Signal. 2010 Sep 1;13(5):599-606. (link)

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Source: www.healthyfellow.com