Fermented Papaya Plus

PAPAYA Fermented

Family: caricaeae Part used: fruit - Latex
Pack: 100 op. - 400 mg / op.
Family: caricaeae Part used: fruit - Latex
Active
Lattice: proteolytic enzymes: papain and chymopapain, mucolytic enzyme lysozyme Fruit: papain, protein, vitamin C, thiamine, riboflavin, nicotinic acid, alpha-linolenic acid, beta-carotene, carbohydrates Seeds: saturated and unsaturated fatty acids (oleic and linoleic acids), a glycoside (sinigrin, the enzyme mirosina; glucotropeolina The aglycone of the benzyl isothiocyanate (BITC) by bacteriostatic, bactericidal and fungicidal.
Fermented papaya (transformation) Part of plant used: Whole fruit (including skin and seeds). The fruits are washed and grated put into fermentation tank. In this tank is added to ferment (Saccharomyces boulardii) and glucose.
Fermented Papaya Properties The process of fermentation of papaya significantly lowers the protein content (ie proteolytic enzymes papain, chymopapain, etc..) That are split into free amino acids. At the same time increases the concentration of carbohydrates and in particular the type of oligo saccharides 1-3 D-glucan, with an antioxidant and immune-modulating activity., Such as Vitamins A, B1, B2, C, mono-and polysaccharides as sucrose and fructose, minerals like calcium, iron, potassium, carotenoids such as lycopene, beta-carotene, lutein. In summary, the antioxidant properties owned by the fresh papaya from certain vitamins and amino acids, trace elements are to be greatly enhanced by the fermentation process.
Physiological effect Promotes free radical control
Recommended dosage 1000 - 3000 mg per day - 2-3 capsules 2-3 times daily Ascolta Trascrizione fonetica Dizionario - Visualizza dizionario dettagliato