Discovering the Health Promoting Potential of Fermented Papaya Preparation—Its Future Perspectives for the Dietary Management of Oxidative Stress During Diabetes
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27 October 2021
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Discovering the Health Promoting Potential of Fermented Papaya Preparation—Its Future Perspectives for the Dietary Management of Oxidative Stress During Diabetes
The simplistic morphological characteristics of Carica papaya fruit or “pawpaw” should
not be the cause for underestimating its potential as a nutraceutical. The market for papaya has
been expanding at a staggering rate, partly due to its applicability as a biofortified product, but
also due to its phytochemical properties and traditional health benefits. Papaya or formulations
of fermented papaya promotion (FPP) display effective free radical scavenging abilities thought
to be influenced by its phenolic, carotenoid, flavonoid, or amino acid profile. The antioxidant
properties of FPP have been extensively reported in literature to potently target a broad spectrum
of free radical-induced diseases ranging from neurological impairments, such as senile dementia,
to systemic diseases, to its interference at the cellular level and the support of normal biological ageing
processes. FPP has thus been extensively investigated for its ability to exert cellular protective effects
and reduce oxidative stress via the mitigation of genetic damage, reduction of lipid peroxidation,
and enzymatic inactivation in specific diseases. The focus of this review is to appraise the potential of
oxidative stress reduction strategies of FPP and discuss its holistic approach in disease prevention
and management, with a particular focus on diabetes and cancer. However, with the current lack
of information surrounding its mechanism of action, this review wishes to set the stage and aspire
researchers to more profoundly investigate molecular pathways related to how FPP can unequivocally
contribute to wellness in an aging population.