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.