Next Article in Journal
Wineinformatics: Regression on the Grade and Price of Wines through Their Sensory Attributes
Previous Article in Journal
Wineinformatics: A Quantitative Analysis of Wine Reviewers
Previous Article in Special Issue
Enterococci Isolated from Cypriot Green Table Olives as a New Source of Technological and Probiotic Properties
Article Menu

Export Article

Open AccessReview
Fermentation 2018, 4(4), 83; https://doi.org/10.3390/fermentation4040083

Discovering the Health Promoting Potential of Fermented Papaya Preparation—Its Future Perspectives for the Dietary Management of Oxidative Stress During Diabetes

1
School of Health Sciences, University of Technology, Mauritius, La Tour Koenig, Pointe aux Sables 11134, Mauritius
2
Department of Undergraduate Studies, College of Science and Integrated Health, Southern California University of Health Sciences, Whittier, CA 90604, USA
3
Department of Chemistry and Biochemistry, California State University Los Angeles, Los Angeles, CA 90032, USA
4
ANDI Center of Excellence for Biomedical and Biomaterials Research, University of Mauritius, Réduit 80835, Mauritius
*
Author to whom correspondence should be addressed.
Received: 24 July 2018 / Revised: 4 September 2018 / Accepted: 27 September 2018 / Published: 28 September 2018
(This article belongs to the Special Issue Safety and Microbiological Quality)
Full-Text   |   PDF [1328 KB, uploaded 28 September 2018]   |  

Abstract

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. View Full-Text
Keywords: Carica papaya; fermented papaya preparation (FPP); free radical scavenging; antioxidant; oxidative stress; anti-diabetic; anti-carcinogenic Carica papaya; fermented papaya preparation (FPP); free radical scavenging; antioxidant; oxidative stress; anti-diabetic; anti-carcinogenic
Figures

Graphical abstract

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
SciFeed

Share & Cite This Article

MDPI and ACS Style

Somanah, J.; Putteeraj, M.; Aruoma, O.I.; Bahorun, T. Discovering the Health Promoting Potential of Fermented Papaya Preparation—Its Future Perspectives for the Dietary Management of Oxidative Stress During Diabetes. Fermentation 2018, 4, 83.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Fermentation EISSN 2311-5637 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top