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Fermented foods have been used for several years all over the world, due to their unique nutritional characteristics and because fermentation promotes conservation and food security. Moreover, fermented foods and beverages have a strong impact on human gut microbiota. Papaya is the fruit of the Carica papaya plant, traditionally used as a medicinal fruit, but there are also references to the use of the fermented form of this fruit. The main purpose of this review is to provide an improved understanding of fermented papaya nutritional and health applications. A literature search was conducted in the PubMed and Google Scholar databases. Both in vitro and in vivo studies were included. According to the retrieved studies, fermented papaya has proven to be an excellent antioxidant and an excellent nutraceutical adjuvant in combined therapies against several diseases, such as Alzheimer’s disease, allergic reactions, anticancer activity, and anemias. Therefore, it is concluded that fermented papaya has many benefits for human health and can be used as prevention or aid in the treatment of various diseases.

Keywords: fermented food, fermented papaya, health benefits, oxidative stress.

Karl Friston is a leading neuroscientist and pioneer of the free energy principle, celebrated for his influential work in computational neuroscience and his profound impact on understanding brain function and cognition. Karl is a Professor of Neuroscience at University College London and a Fellow of the Royal Society, with numerous awards recognizing his contributions to theoretical neurobiology.

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A new Australian study has identified why a diet rich in magnesium is so important for our health, reducing the risk of DNA damage and chronic degenerative disorders.

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A US agency pursuing moonshot health breakthroughs has hired a researcher advocating an extremely radical plan for defeating death.

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