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Green papaya is a sweet and delicious fermented food that melts in your mouth

This green papaya fermented food product is made from the fruit of the green papaya, which is called the king of enzymes,
using Japanese traditional whole-fruit fermentation techniques.

Oxidative stress is caused by a variety of factors such as inflammation, infection, UV light, and exposure to harmful compounds. This damage is usually cleared up by antioxidant enzymes and other antioxidant systems within the body or antioxidant compounds you consume. However, when the level of oxidative stress is excessive, reactive oxygen is formed which causes damage to organic membranes and molecules in the body which is known to progress to organ dysfunction and disease in some cases.

The antioxidant compounds in green papaya fruit are getting attention as a means for resolving these issues. In addition to water soluble antioxidant compounds such as polyphenols, green papaya also contains large amounts of fat-soluble antioxidant carotenoids such as β-carotene. In addition, the fruit is also a rich source of important structural compounds for maintaining stable anti-oxidant enzyme activity in the body such as selenium, zinc, copper, manganese, and other essential minerals.
However, if you were to try to eat green papaya fruit every time, it’s quite difficult. With our green papaya fermented food product, you can easily replenish your antioxidant reserves, and the presence of enzymes even increases the number of effective compounds compared to raw green papaya fruit. It’s also a good source of the papaya enzymes that break down the three macronutrients: protein, carbohydrates, and fats, supporting activity of antioxidant enzymes in the body and intestinal flora as well.

Features of green papaya

Abundant vitamins, minerals, and phytochemicals such as antioxidants

Vitamins
Minerals
Antioxidants
Nutrition ingredients

Green papaya contains plant enzymes to break down all three types of macronutrients

Green papaya contains plant enzymes to break down all three types of macronutrients: pepsin for protein, amylase for carbohydrates, and lipase for fats. These compounds are known to help support the digestive secretion functions of the stomach, gall bladder, and pancreas.

The process of breaking down foods into nutrients that can be used within the body is known as digestion. This process is carried out by a variety of digestive organs as foods pass from the mouth to the pharynx, esophagus, stomach, duodenum, small intestine (jejunum and ileum), large intestine (caecum, ascending colon, transverse colon, descending colon, and sigmoid colon), rectum, and anus. The digestive tract contains organs which secrete digestive enzymes throughout it such as the salivary glands (saliva), gastric glands (gastric juice), pancreas (pancreatic juice), liver (bile), and intestinal glands (intestinal fluids).

消化器官

Characteristics of fermented food products

Excellent shelf life and superb portability.

Through the use of yeasts, fermented food products contain additional nutrients not present in the original food products, and the fermentation process also improves flavor and generates new functional compounds.

Fermentation creates unique savory compounds.

As seen in Japanese traditional fermented food products such as miso and soy sauce, fermentation not only improves nutritional balance but also increases shelf life and achieves a product which can be downsized for superb portability.

Only green papaya fruit grown by certified organic farmers is used.

Sun-O International’s green papaya fermented food product is made exclusively with green papaya fruit cultivated by certified organic farmers.

Oxidative stress is caused by a variety of factors such as inflammation, infection, UV light, and exposure to harmful compounds. This damage is usually cleared up by antioxidant enzymes and other antioxidant systems within the body or antioxidant compounds you consume. However, when the level of oxidative stress is excessive, reactive oxygen is formed which causes damage to organic membranes and molecules in the body which is known to progress to organ dysfunction and disease in some cases.

The antioxidant compounds in green papaya fruit are getting attention as a means for resolving these issues. In addition to water soluble antioxidant compounds such as polyphenols, green papaya also contains large amounts of fat-soluble antioxidant carotenoids such as β-carotene. In addition, the fruit is also a rich source of important structural compounds for maintaining stable anti-oxidant enzyme activity in the body such as selenium, zinc, copper, manganese, and other essential minerals. However, if you were to try to eat green papaya fruit every time, it’s quite difficult. With our green papaya fermented food product, you can easily replenish your antioxidant reserves, and the presence of enzymes even increases the number of effective compounds compared to raw green papaya fruit. It’s also a good source of the papaya enzymes that break down the three macronutrients: protein, carbohydrates, and fats, supporting activity of antioxidant enzymes in the body and intestinal flora as well.

酵素を美味しく青パパイヤ酵素

Crtified organic farmers

酵母によって、栄養素を増幅させたもとの食材にはない美味しさや、新たな有効成分を生成し


Organic farming

酵母によって、栄養素を増幅させたもとの食材にはない美味しさや、新たな有効成分を生成し

Leading manufacturing factory

酵母によって、栄養素を増幅さ せたもとの食材にはない美味し さや、新たな有効成分を生成し

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