Immun’Âge® is a fermented papaya product (FPP®) developed more than thirty years ago by the Osato Research Institute in Gifu, Japan.
It is a 100 % natural food supplement made from the fermentation of non-genetically modified Carica papayas from Hawaii.
The unique fermentation process used by Osato is based on traditional Japanese fermentation processes, yet it is extremely advanced and sophisticated. The process uses specific traditional yeasts (saccharomyces) and lasts from eight to ten months. No living yeasts or identifiable yeast products are left in the product after fermentation.
At first, Osato scientists and researchers had used a classic fermentation to process papayas. This fermentation ended up in a sharp decrease of the “exogenous” or external antioxidative properties of the papaya fruit, i.e. the properties that make up for a deficiency in vitamins or minerals in our system. The body does not manufacture antioxidants such as vitamins C and E or minerals and must obtain them through food or in supplement form.
However, the results that researchers obtained using Osato proprietary fermentation process astounded them. The fermented papaya product was revealing a deeper physiological effect. Indeed, it showed strong “endogenous” or internal antioxidative properties and immunoregulating properties.
In other words, this unique fermented papaya product showed to have a direct antioxidative effect on our entire antioxidative system. It also proved to have a regulating action on our immune system.
Indeed, Immun’Âge® helps enhance the activity of antioxidative enzymes such as superoxide dismutase (SOD) and glutathione peroxidase (GPX).
It also helps regulate the protein called interferon produced by the immune system in response to a challenge by invading agents (virus, bacteria, toxins)
Furthermore, the latest clinical studies have shown that Immun’Âge® can also help enhance our cell’s energy.
Immun’Âge® is not a vitamin supplement and does not work as such: it doesn’t help restore a vitamin deficiency. In reality, there are no more vitamins A, C or E in the product after fermentation.
Immun’Âge® has been clinically proven to help stimulate the antioxidative system, the immune system, and our cells’ energy.
Properties of Immun’Âge® vs. Papaya fruit
The results of this long fermentation process is a white dry powder with 90% of sugars called ‘oligosaccharides,’ including some that have a great immunoregulating action. The role of oligosaccharides partly consists of protecting the body against infections (virus, bacteria, toxins).
Immun’Âge® also contains most of the 20 standard amino acids – required for human life to exist, and other compounds (see chart below).
Natural Compounds in 100 g of Immun’Âge®