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Fermented Papaya Preparation

February 20, 2012 Written by JP    [Font too small?]

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.

Note: Please check out the “Comments & Updates” section of this blog – at the bottom of the page. You can find the latest research about this topic there!

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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Posted in Alternative Therapies, Diabetes, Nutritional Supplements

4 Comments & Updates to “Fermented Papaya Preparation”

  1. JD Says:

    Any updates on this- products etc?

  2. JP Says:

    Hi JD,

    Here is the latest batch of research on FPP:

    http://www.ncbi.nlm.nih.gov/pubmed/22824755 (re: upper respiratory ifections)

    http://www.ncbi.nlm.nih.gov/pubmed/22824747 (iron chelation)

    http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3365356/ (diabetes)

    Be well!


  3. JP Says:

    Update 06/05/15:


    Phytother Res. 2015 May 31.

    The Antioxidant Effect of Fermented Papaya Preparation in the Oral Cavity.

    Oxidative stress has been recognized to play important roles in various diseases, including of the oral cavity. However, nutritional supplementation of antioxidants to ameliorate the consequences of oxidative stress is debatable. One caveat is that oxidative status is often measured under non-physiological conditions. Here, we investigated the antioxidant potential of fermented papaya preparation (FPP), a product of yeast fermentation of Carica papaya Linn, under conditions that prevail in the oral cavity. Employing highly sensitive luminol-dependent chemiluminescence assays, we show that its antioxidant capacity was augmented by saliva (up to 20-fold, p < 0.0001, at 10 mg) and its components (mucin, albumin) as well as by red blood cells (RBC) and microorganisms present in the normal and pathological environment of the oral cavity. Polyphenols are major plant antioxidants. Using the Folin-Ciocalteu's assay, a very low amount of phenols was measured in FPP suspended in a salt solution. However, its suspension in saliva, albumin, mucin or RBC produced up to sixfold increase, p < 0.001, compared with the sum of polyphenols assayed separately. The results suggested that these enhancing effects were due to the solubilization of antioxidant polyphenols in FPP by saliva proteins and the binding to RBC and microorganisms, thus increasing their availability and activity. Be well! JP

  4. JP Says:

    Updated 03/22/16:


    Exp Ther Med. 2016 Mar;11(3):909-916.

    Effect of a quality-controlled fermented nutraceutical on skin aging markers: An antioxidant-control, double-blind study.

    The aim of the present study was to determine whether oral supplementation with a fermented papaya preparation (FPP-treated group) or an antioxidant cocktail (antioxidant-control group, composed of 10 mg trans-resveratrol, 60 µg selenium, 10 mg vitamin E and 50 mg vitamin C) was able to improve the skin antioxidant capacity and the expression of key skin genes, while promoting skin antiaging effects. The study enrolled 60 healthy non-smoker males and females aged 40-65 years, all of whom showed clinical signs of skin aging. The subjects were randomly divided into two matched groups, and were administered FPP or antioxidant treatment of a 4.5 g/day sachet sublingually twice a day for 90 days in a double-blind fashion. The parameters investigated were: Skin surface, brown spots, skin evenness, skin moisturization, elasticity (face), redox balance, nitric oxide (NO) concentration, and the expression levels of key genes (outer forearm sample). As compared with the baseline (day 0) and antioxidant-control values, FPP-treated subjects showed a significant improvement in skin evenness, moisturization and elasticity. The two treatments improved the MDA and SOD skin concentrations, but only the FPP-treated group showed a higher SOD level and a significant NO increase, along with significant upregulation of acquaporin-3 and downregulation of the potentially pro-aging/carcinogenetic cyclophilin-A and CD147 genes (P<0.05). Progerin was unaffected in both treatment groups. In conclusion, these findings suggest that orally-administered FPP showed a consistent biological and gene-regulatory improvement in the skin, as was also demonstrated in previous experimental and clinical trials testing other tissues, while common oral antioxidants had only a minor effect.

    Be well!


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