How does fermentation process increase papaya benefits

How does fermentation process increase papaya benefits?

 

Papaya leaves, papaya fruit, and the papaya enzyme, papain from the papaya tree are traditionally used in folk medicine to treat an array of ailments. Modern science has realised the amazing therapeutic and healing abilities of the papaya tree and papaya benefits are now available in the form of dietary supplements. The papaya enzyme, papain is used worldwide in many cuisines due to its ability to improve digestive health.

 

The papaya benefits are attributed to the nutrients in the papaya leaf extract such as minerals magnesium, potassium, iron, most aminoacids and vitamins A, C, and B. Some of the key phytonutrients include quinic acid, rutin, malic acid and its derivatives, and the papaya enzyme papain. The potent antioxidant activity of papaya leaf extract is due to the array of phenolic compounds such as caffeic acid, chlorogenic acid, quercetin and kaempferol which are the chief constituents. The key papaya benefits include immune boosting and antioxidant properties.

 

Papaya leaf extract

Papaya leaf extract is derived from the leaves of the papaya treePapaya leaf extract are one of the popular dietary supplements in Europe and fermented papaya products are commonly used in Japan for many decades. The papaya leaf extract is prepared by a natural fermentation process, after which the papaya is dried and ground into a powder.

 

Fermentation process of papaya leaves

Fermented papaya extracts are obtained by natural fermentation process of mature green papaya over a period of several months. The fresh and ripe papaya are left to undergo a slow fermentation process in the presence of a  yeast which takes place for several months to complete. This fermentation process of yeast is called as glycolysis. During glycolysis the yeast breaks down the carbohydrates (sugars), simultaneously the papaya enzyme, papain also breaks down the proteins in papaya. The entire fermentation process takes place for a period of 8 months, which improves the papaya benefits and produces a fermented papaya product. The fermented papaya product is rich in antioxidants, aminoacids and vitamins. The glycolysis process increases the papaya benefits where the product is dried and ground into a fine powder, which can be dissolved in drinks such as juices, swallowed as dietary supplemental pills or sprinkled in mouth(1,2).

 

What is fermentation process?

Fermentation process is a biological reaction where an organism changes the carbohydrates (sugar) into alcohol or acids by the process called glycolysis.

 

The long natural bio-fermentation process triggered by adding yeast preserves the antioxidant property of papaya and also enhances the immune-modulating features. The fermentation process modifies the ratio between complex carbohydrates and proteins and increases it by 30 times in the fermented product. The final fermented product contains many new class of oligosaccharides which exhibit a wide spectrum of immune modulating activity(3). During the fermentation process the activity of the papaya enzymepapain is reduced.

 

Clinical research has shown that papaya leaf extract exhibit powerful antioxidant effect, strong immune boosting capacity, potent anti-bacterial effect, improve digestion and aid in maintaining healthy red blood count. The rich array of nutrients, antioxidants and phytochemicals present in papaya leaf extract makes it a potent dietary supplement that can boost the health and vitality. The fermented papaya leaf extract from Rochway Australia are made from carica papaya that is organic and  non-gentically modified. The fermentation process takes place under stringent quality control measures using specialised technology. The fermentation process at Rochway Australia abides by International environment standard, International food safety standard, International quality standard.  Rochway Australia offers the natural papaya benefits in convenient forms such as tablets, syrup and as tea leaves.

 

References

 

  1. Santiago LA, Osato, JA and Mori, A. Nature’s Food Antioxidant in Health and Disease Prevention. Magnetic Res Med.1995;6:327-329.
  2. Kishi A, Uno K, Matsubara Y, Osato JA, Kishida T. Effects of dietary supplements on IFN producing capacity in humans. Journal of lnterferon Research. 1994;14s.1:s179. (Presented at the 1994 ISICR Annual Meeting on the Interferon System, Budapest, Hungary,2-7 October 1994).
  3. Marotta F,et.al; Novel concepts on functional foods and nutrigenomics in healthy aging and chronic diseases: a review of fermented papaya preparation research progress; Functional Foods in Health and Disease 2012, 2(5):120-136

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