Fermented Supplements for COVID-19

Fermented foods have been used across cultures for centuries, not only to preserve foods but also to support health. During fermentation, natural microbes break plant foods down into smaller, more easily absorbed compounds and create beneficial byproducts such as probiotics and antioxidants. This process can enhance immune support, reduce inflammation, and improve how the body handles oxidative stress. Fermented fruits like papaya and noni have a long history in traditional medicine in Southeast Asia and have drawn scientific interest for their potential role in supporting immune balance and recovery after illness.

In a study published in the journal Nutrients, researchers examined whether supplements made from fermented papaya and noni could help reduce lingering symptoms in people recovering from moderate to severe COVID-19. In a randomized, placebo-controlled trial, 188 participants took either the fermented fruit supplements or a placebo alongside standard medical care for 20 days. Most had previously been infected with the Delta variant of COVID-19, with a smaller number affected by the Omicron variant.

Compared with the placebo group, participants who took the fermented supplements reported fewer post-COVID symptoms and showed lower levels of inflammation. Their immune cells functioned more effectively, antioxidant defenses increased, and cellular energy levels improved. No harmful effects or changes to the mouth and nasal microbiome were observed. The authors conclude that fermented papaya and noni supplements may be a safe, supportive option for post-COVID recovery.