We have been conducting researches on FPP on the theme of "Healthy Aging", aimed at achieving to reduce medical costs though preventive medicine.

"FPP", Fermented Papaya Preparation developed by Osato Research Institute, Gifu, JAPAN, was introduced in a book, 'Developing New Functional Food and Nutraceutical Products', which reviews the possibilities and characteristics of functional and medical foods, which have the both roles of medical care and food. FPP was the only functional food reported in this book among millions of other functional or medical foods.

Note:* Published by Academic Press, one of the major publishers in the field of medical-biological science in the US on September 26th, 2016. (Edited by Debasis Bagchi and Sreejayan Nair)

Front page of the book

This book presents topics such as regulations of different countries, approval for new products, marketing, food labeling, intellectual property and so on for a wide range of readers; food scientists, nutrition researchers, nutraceuticals or functional food product developers, managers and marketers. Specialists and experts of each field provide insight into the current situation and future prospect from a global point of view.
"Clinical research on FPP in diabetic wound healing" by Prof. Chandan K. Sen from Ohio State University is introduced in Chapter 23 as an example for the cutting-edge research on functional foods.

Prof. Sen is a tenured Professor of Surgery and the Executive Director of The Ohio State University Comprehensive Wound Center. He is also the Director of the Ohio State University's Center for Regenerative Medicine & Cell Based Therapies (For more information, visit http://www.chandansen.org/). Diabetic wound healing is a social problem emerging rapidly in the US due to the increasing global obesity. The value of functional foods is increasing because these supplements are expected to cut down the health care costs. FPP has been receiving greater attention as a potential medical food.