Papaya became famous when the distinguished professor Luc Montagnier – credited with discovering HIV and President of the World Foundation for Research and Prevention of AIDS – recommended it to Pope John Paul II, who was then suffering from Parkinson's disease. The latter underwent a several-month treatment with fermented papaya and the symptoms were significantly relieved.
The fruit is reported to delay aging due to its positive effect on the immune system. Professor Luc Montagnier is primarily known for his research on AIDS and the detection of the immunodeficiency virus. He claims that anti-oxidant food supplements work better than drugs and he singles out the fermented papaya, because as research shows, it can stimulate the production of antioxidants.
Fermented papaya has proven effective in ageing prevention, but it became widely acclaimed for its role in Parkinson disease treatment. Professor Montagnier himself is convinced that the anti-age effect of the papaya is attributed to its ability to strengthen body's immune protection and resistance to external and internal aggression. Papaya’s pulp, peels and seeds are a rich source of antioxidants, twenty times stronger than Vitamin E.
What is Fermented Papaya?
It originates from Central America and is extracted from the Carica Papaya fruit through a special process of natural fermentation with Saccharomyces Boulardii that takes several months (about 10).
At the end of this process, the fermented papaya is ground into fine powder. This process optimizes the antioxidant content in the output product.
Purpose:
Due to its antioxidant effect, the extract obtained by fermentation of Papaya fruit:
- helps to improve body's natural protective abilities against harmful effects of free radicals;
- helps to alleviate oxidative stress as a result of bad lifestyle habits, such as smoking, alcohol, excessive exposure to sun, etc., which contribute to body ageing.
