Osato Fermented Papaya Preparation at the 17th International Food Conferenceby Amélie November 26, 2014 0 comments
Dr. Francesco Marotta and I were invited to give a talk about Osato Research Institute Fermented Papaya Preparation (FPP®) at the 17th International Food Conference – Discovery, Utilization and Control of Bioactive Components and Functional Foods, held at the University of San Diego, California, the 18th & 19th of November 2014. The conference was organized by the Functional Food Center (FFC) and the United States Department of Agriculture (USDA).
Our presentation – “A novel application of a fermented nutraceutical in acute respiratory illnesses? A Cross-over, RTC in different age-groups of healthy subjects” – gave us the opportunity to bring to light the antioxidant and immuno-modulatory properties of the Fermented Papaya Preparation (FPP®) through examples of various clinical studies in several topics such as common seasonal respiratory tract infections (flu, cold, sore throat etc.), occupational stress, aging and diabetics’ healing.
We were also able to explain how FPP® thanks to its antioxidant and immune supporting properties helps keep a good quality of life.
FPP® is marketed under the brand name Immun’Âge® in Europe, Asia and the United States, and under the name Stimul’Ace® in Canada.