Evidence supporting the use of: Papaya
For the health condition: Free Radical Damage

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Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Papaya (Carica papaya) is frequently used to support or treat free radical damage due to its rich content of antioxidants, including vitamin C, vitamin E, beta-carotene (provitamin A), and various flavonoids. Scientific studies have shown that oxidative stress, caused by an excess of free radicals, can contribute to chronic diseases and aging. Antioxidants can neutralize free radicals, reducing cellular damage.

Several in vitro and animal studies have demonstrated that papaya extracts, as well as the fruit itself, exhibit strong antioxidant activity. For example, a study published in "Food Chemistry" (2009) found that papaya pulp possesses significant antioxidant properties, attributed mainly to its high vitamin C and carotenoid content. Another study in "Phytotherapy Research" (2012) reported that fermented papaya preparation (FPP) reduced markers of oxidative stress in both animal models and humans.

Some small clinical trials have explored papaya’s effects in humans. One such study showed that FPP supplementation decreased oxidative DNA damage in elderly patients. However, these studies are limited in scale and scope, and more robust, large-scale clinical trials are needed to confirm these findings and establish efficacy for specific conditions related to free radical damage.

In summary, there is scientific evidence to support the use of papaya for its antioxidant properties, but the evidence is moderate and largely based on laboratory and preliminary human studies. It is not solely a traditional remedy; its use is informed by modern scientific understanding of antioxidants and oxidative stress.

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Other ingredients used for Free Radical Damage

1,2-di-galloyl-4,6hexahydroxydiphenoyl-D-glucose
3,3'-dihydroxy-B-carotene-4,4'-dione
3-Isomangostin
5,7-Dimethoxyflavone
7,4-Dimethoxyflavone
7-hydroxymatairesinol (HMR)
Acacetin
Acai berry
Acer truncatum
Acetyl L-carnitine
Algae
Algal protein
Allophycocyanin
Alpha-carotene
alpha-glycosyl isoquercitrin
alpha-lipoic acid
amentoflavone
amethoflavone
amino acids
ankaflavin
anthocyanidins
anthocyanins
anthocyanosides
antirrhinin
apigenin
apocarotenal
apocynin
apricot
arctiin
argan nut oil
Arjunolic acid
Aronia melanocarpa
ascorbigen
ascorbyl palmitate
astaxanthin
astragaloside
astragalus
Auricularia
Autumn Olive
avocado
baccosides
bacoside
baicalin
Basidiomycota
basil
bee pollen
benfotiamine
berry
beta-carotene
beta-hydroxybutyrate
beta-tocopherol
beta-zeacarotene
betanin
BHA (butylated hydroxyanisole)
BHT (butylated hydroxytoluene)
bilberry
bioflavonoids
black currant
black garlic
black tea
blackberry
blueberry
bok choy
boysenberry
Brassica
Brazil nut
broccoli
Brussel sprouts
C-phycocyanin
caffeic Acid
caffeine
Camellia sinensis
camu camu
canthaxanthin
capsanthin
capsorubin
carnosic acid
Carnosine
carnosol
carotene (unspecified)
cashew
catalase
catechins
caterpillar mushroom
cauliflower
chebulic acid
chebulinic acid
chocolate
chokeberry
chrysin
cichoric acid
cistanche
cocoa
coconut milk
coenzyme Q10 (CoQ10)
coffee fruit
crocetin
Crypthecodinium
cryptoxanthin
cupric ascorbate
dehydroascorbic acid
delphinidin
delta-tocopherol
desoxyrhaponticin
dibenzo-alpha pyrones
dihydrolipoic acid
diosmetin
dismutase
dragon fruit
Dumontiaceae
Dunaliella
Dunaliella salina
Ecklonia
ellagic acid
emblicanin
epicatechin
epigallocatechin gallate (EGCG)
ergothioneine
eriodictyol
erythorbic acid
ethylgallate
fatty acids
ferulic acid
fish protein
flavanones
flavans
flavin mononucleotide
flavoglycosides
flavones
flavonols
flavonones
fruit blend (proprietary)
fucoidan
fulvic acid
furanosterols
Gac
gamma-carotene
gamma-glutamylcysteine
ganoderma
Garcinone C
Garcinone E
ginseng
Ginsenosides
Glucan peptides
Glutathione
goji berry
grape
green tea
greens blend (proprietary)
guarana
Haematococcus pluvialis
hesperetin
hesperidin
HMR lignan
honeybush
hydroxycinnamic acid
hydroxyphenylethanols
hydroxytyrosol
Idebenone
isoascorbate
isovitexin
Jaboticaba
Kaempferol
kucha tea
L-carnosine
L-cysteine
L-glutathione
L-glycine
Lentinula edodes mycelia
Leucodelphinidin
lingzhi
lipids
lutein
Lycium
macadamia
malvidin
mangiferin
mangostanol
mangostene xanthone
Matcha
Mate
Melatonin
Methoxylated flavones
Methylselenocysteine
Mineral ascorbate
mixed carotenoids
Myricitrin
N-acetyl-cysteine (NAC)
N-Caffeoyldopamine
Neoandrographolides
Neoxanthin
nicotinamide riboside
Oligomeric proanthocyanidins
omega-3 fatty acids
oyster mushroom
papaya
Pecan
Pentacyclic triterpenoids
Pentose phosphate
phenolic compounds
Phosphate ascorbate
phospholipids
Phthalides
Phycocyanin
Phytoene
Phytofluene
Phytoplankton
pine bark
Plankton
Pleurotus eryngii
polymethoxylated flavones
polyphenols
polyporous mushroom
proanthocyanidins
procyanidin
procyanidol
propyl gallate
punicalagins
punicosides
Pycnogenol
pyrroloquinoline disodium salt
pyrroloquinoline quinone
quercetin
raspberry
reishi mushroom
resveratrol
rhammetin
Ribose-l-cysteine
robusta coffee
Rooibos
rosmarinic acid
royal jelly
Salidroside
Schisandrins
Scopoletin
selenium
Sesamolin
Shilajit
Silychristin
spirulina
Squalene
strawberry
Tangeretin
Taxifolin
Theaflavin
Tiliroside
Tremella
Trigalloyl glucose
turmeric
Tyrosol
ubiquinol
Uncaria
Vanillin
vegetable blend (proprietary)
Vestitol
vitamin C
vitamin E
Walnut
wheat germ
Whey protein
White Tea
Withanolides
Xanthone
Xanthophyll
Xylaria nigripes
Yumberry
Zinc