In 1855, a German scientist (Schmid) isolated a yellow, crystalline compound from the pericarp of the mangosteen fruit.[1] Due to its yellow color, he named the compound after the Greek word for yellow (xanthus). Thus, the term “xanthone,” has been in use since.[2]

Xanthones are “biologically active” and “taxonomically restricted.”[3] In other words, xanthones possess numerous bioactive capabilities—such as serving as an antioxidant agent; however, they are restricted by both their geography (largely to Southeast Asia) and by the small number of families in which they’re found (mainly the Clusiaceae family).

The family Clusiaceae (aka Guttiferae) family has over one thousand species, mainly confined to the tropics. An exception to this is St. John’s wort (Hypericum perforatum), a cousin to the mangosteen, which can be found in North America, Europe as well as other areas.
Technically speaking, xanthones are composed of planar, six-carbon molecules in a tricyclic aromatic ring system consisting of a backbone molecule with various attaching chemical groups. Each ring is connected in a fused formation not allowing free rotation about the carbon-carbon bonds. This unique backbone, along with the type and position of the attached chemical groups, defines the properties of xanthones.[4]

Xanthones have been researched extensively.[5-9] Considering the high concentration of xanthones in the mangosteen it is no surprise that a large part of the xanthone research originates from and includes study of the mangosteen fruit. Recent chemical studies have improved the method of xanthone extraction, quantification and study.[10] This science has been and is currently used by XANGO to ensure the consistency of mangosteen and its xanthone concentration in each bottle of product.

If mangosteen and its xanthones are so impressive it begs the question … why are the general public and/or health professionals not aware of xanthones? As explained earlier, xanthones are “biologically active” but “taxonomically restricted.” Because xanthones are largely restricted to a certain area of the world, it has taken some time for Western medicine/science to take notice. The progression of science takes time. Over the past two decades more and more research has been conducted to investigate the properties of both mangosteen and its xanthones. Consequently, while we don’t fully understand the properties of mangosteen xanthones, we are certainly moving closer to a better understanding.

References

1. Schmid, W., Isolation of mangostin from Garcinia Mangostana Linn. Liebigs Ann, 1855. 93(83): p. 83-88.
2. Roberts, J.C., Naturally Occurring Xanthones. Chemical Reviews, 1961. 61(6): p. 591-605.
3. Harborne, J. and H. Baxter, Phytochemical Dictionary. A Handbook of Bioactive Compounds from Plants. 1983, London: Taylor & Frost.
4. Bennett, G. and H. Lee, Xanthones from Guttiferae. Phytochemistry, 1989. 28: p. 967-998.
5. Nakatani, K., et al., gamma-Mangostin inhibits inhibitor-kappaB kinase activity and decreases lipopolysaccharide-induced cyclooxygenase-2 gene expression in C6 rat glioma cells. Mol Pharmacol, 2004. 66(3): p. 667-74.
6. Sakagami, Y., et al., Antibacterial activity of alpha-mangostin against vancomycin resistant Enterococci (VRE) and synergism with antibiotics. Phytomedicine, 2005. 12(3): p. 203-8.
7. Chen, S.X., M. Wan, and B.N. Loh, Active constituents against HIV-1 protease from Garcinia mangostana. Planta Med, 1996. 62(4): p. 381-382.
8. Fan, C. and J. Su, Antioxidative mechanism of isolated components from methanol extract of fruit hulls of Garcinia mangostana L. Journal of Chinese Agricultural Chemical Society, 1997. 35(5): p. 540-551.
9. Akao, Y., et al., Anti-cancer effects of xanthones from pericarps of mangosteen. Int J Mol Sci, 2008. 9(3): p. 355-70.
10. Walker, E., HPLC analysis of selected xanthones in mangosteen fruit. J Sep Sci., 2007. 30(9): p. 1229-34.

Just when you thought you knew everything there is to know about the mangosteen fruit, here are some facts you might not have known.

Name: The latin name for our beloved mangosteen fruit is Garcinia mangostana L. The plant is in the family name Guttiferae and the genus Garcinia is an honor bestowed upon Laurent Garcin by Linaeus for his work as a botanist and naturalist in the 18th century.

Tree: The mangosteen tree is an evergreen, cultivated tree that grows 20-82 feet (6-25 meters) tall and grows in tropical climates. The tree needs approximately 50 inches of annual rainfall. The tree takes 6 to 10 years to mature and produce fruit. The tree has two distinct fruiting seasons with the first being between April and June and the second between July and October. The average yield of a full grown tree is around 500 fruits and can continue fruiting at 100 years old.

Fruit: The fruit has very few pests that infest it and thus pesticides are not needed. As the fruit matures, so do the phytochemicals within the fruit. For example, there have been 3 xanthones identified in the green hull of the fruit that are not found in the ripe fruit. Another example is found in the flavonoid content of the fruit. As the fruit is young or unripe the level of catechins soars, but as the fruit ripens the proanthocyanidin content raises as the catechins levels decrease.

Seeds: Each fruit contains 3 – 5 seeds. The fat content in the seeds is unique in the plant kingdom. Here is the total fatty acid content: 46 – 56% stearate (18:0), Palmitate (16:0), Oleic (18:1) and linoleic (18:2).

We began our sourcing audits by visiting the orchards where the mangosteens used to make XanGo Juice are harvested. While at the orchards of mangosteen trees we observe and document the overall quality of the trees and the surrounding area. While meeting with the local caretakers of the orchards, we review the watering, fertilizing and general care given to the trees throughout the year. We also take water samples from the local wells used to water the trees and test those samples to ensure no harmful pesticides, chemicals or heavy metals are present. The fruit itself is also inspected as it is harvested to maintain standards for taste, appearance, ripeness and overall quality. Fruit that meets these standards is directly transported to the facility where the fruit is prepared to become XanGo Juice.

The processing facility where the recently harvested mangosteens are taken is an impressive production plant that has meticulous processing and manufacturing standards that are upheld by quality minded managers and production workers. The building itself is immaculately maintained and it is not an exaggeration to state that this facility is better maintained and operated than most food production facilities in the US. With onsite analytical and micro labs this facility is well equipped to maintain every aspect of the mangosteen processing, yet they also have high profile third party labs perform tests and audits to ensure all production specifications and standards are met. Cleanliness and Good Manufacturing Practices are strictly adhered to and a high-end quality product is the end result.

Upon arrival at the processing facility, each fruit is hand inspected by trained individuals that remove any imperfections on the fruit. When they enter the facility the mangosteens go through three separate cleaning/sanitizing steps before they are pureed to precisely monitored particles sizes. Various in-process and finished product tests are performed to ensure specifications are met and the mangosteen puree meets XanGo’s quality standards. The approved mangosteen puree is then utilized in the final formulation of XanGo Juice, filled and sent to XanGo Distributors around the world.

The annual sourcing trip is always a whirlwind of flights, meetings, long drives and even longer days. But it is always worthwhile. It’s just another necessary part in bringing the best to XanGo, it’s products and each Distributor. XanGo, and our Operations team, is dedicated to being personally involved in each element of its products and continuing a close relationship with all of our partners. Keeping a close eye on every ingredient in our product is just one more aspect that makes XanGo great.

Aaron C. Sorensen, Sr. Manager, Quality Assurance: Aaron works in XanGo’s product Quality Assurance Department as the department head. He directs the day to day operations of our Quality Assurance team including adherence to quality processes, compliance of FDA regulations, auditing of global partners and Product Development team member. Aaron has an educational background in Chemistry, Material Engineering and Microbiology from Utah Valley University and the University of Utah and completed his Graduate work at Colorado Tech. University.

After building a proven standards and measurements system for testing mangosteen and XanGo Juice, we turned our focus into preparations for human clinical studies.

In order to begin human trials, you first have to satisfy government and research committees in regards to the safety of your product. They want to know if you can prove that your product does not cause harm. This means we needed to submit our protocols for human studies, officially called an IRB, to a sanctioned committee. This board looks at safety, efficacy and probability of a positive outcome to the study. They are there to make sure no human is put into a situation that could cause immediate harm or long-term damage.

For two years we prepared for our IRB review. We researched carefully all aspects of XanGo Juice in regards to safety. A big question you will always be asked by the IRB is about the mechanism of action. How does the Juice work once it is consumed? In the science world, it is a little thing we like to call pharmacokinetics. What happens to the xanthones, proanthocyanidins and catechens? What does the liver do to change them or what pathway does it follow (P450 enzymes)? Will it affect the drug pathways? How long do those actives stay in the body?

As we went through our detailed and meticulous safety studies and learned pathways and half- lives we learned some very important facts about XanGo Juice. I am proud to say we only had good things to say about the Juice. Here are just a few results of our two-year study:

• The Juice does not use the common drug pathways. This was a great discovery and of great importance when trying to prove efficacy. It means that XanGo Juice does not interact with any other medications consumed because it doesn’t follow the “common drug pathway” in the body.
• The body’s enzyme levels never really increased or decreased during the study. Another safety measurement that was a good result.
• To keep a constant amount of actives in the blood stream, XanGo Juice should be consumed every four to six hours.

Our paperwork with all our findings was presented to the IRB, reviewed carefully and to no surprise, was approved…we had done our homework. This IRB approval was the launching pad to complete many human clinical trials—some already completed and some to be completed in the future. One completed human study was with Dr. Udani. These positive results have been published and are full of great information. And because of our in-depth study, research and positive results the world-renowned Mayo Clinic has been attracted to our mangosteen juice and is conducting further research. This is an ongoing and in-depth study that will take years to complete, but we are excited to take the first steps. Don’t worry…we’ll keep you posted on its progress and future results.

Throughout this research and as is common in science, more questions were created than answers given. We have come a long way and still have a long way to go in completely understanding mangosteen and all of its beneficial properties. But there is one thing I do know for sure: sitting in a café in Southeast Asia, Joe Morton didn’t just make a single discovery with the mangosteen, but a discovery that has led to discovery upon discovery as each study moves us deeper into the fascinating science behind, and inside, the mangosteen. I am continually amazed and gratefully excited to be a part of it. We already know how mangosteen and XanGo Juice makes us feel, we now have a responsibility to prove it to the entire world so everyone can enjoy the benefits.

While mangosteen had several research studies validating the efficacy of xanthones and the fruit, the amount of hard science on XanGo Juice was difficult to come by. It was just too new in the marketplace. I was challenged, at the time, by Aaron Garrity to take whole mangosteen fruit and XanGo Juice out of the realm of mystery and bring it into a light where credible researchers would spend their own time, money and reputation on finding out what most of you already know by experience—how wonderful XanGo Juice is, that it works, and how!
As a researcher and developer of natural products for 18 years, I was intrigued by this challenge. I have spent years developing weight loss, cleansing and anti-aging products and studying the endocrine digestive and circulatory systems. I jumped at the opportunity to study a food that comes from nature but had been used traditionally for thousands of years by native medicine-men. Anyone, looking from the outside in, could see that there was something special about this fruit. And I was excited to be the person at XanGo that actually got to scientifically prove and show why it worked so well.

We began looking for a 3rd party research partner and were fortunate to find that partner in Dr. Edward Walker from Weber State University in Ogden, Utah. He had extensive credentials in chemistry and a thorough knowledge of working with natural products. And so the real work began.

The first thing to do in science, when you are beginning to scientifically validate a natural product, an ingredient or natural food, is to nail down consistent testing protocols to be used. Since there was no consistent method being used to test the mangosteen or Juice this became the starting point of our research.

It took us two years to separate, purify and build standards and methods for measuring the components most important in the Juice. This process was long and tedious but well worth it. The culmination of this work was the peer-reviewed publication in the Journal of Separation Science (June 2007). Additionally, we presented our findings at the Natural Product Expo in 2007. It was received very well…in fact; we ended up winning first place. Go XanGo!

Today, we still use this proven method and have built a large database to compile and organize the proven results from the mangosteen puree and XanGo Juice. Of course, we didn’t stop there. We continue to build and expand upon our research with new mangosteen and XanGo Juice findings. These research findings and results we’ll describe in future articles in the coming weeks. Stay tuned, XanGo nation!

Summer time is a great time for healthy eating with all the fresh fruits and vegetables growing in your garden or from your local famers.

I like to combine XanGo Juice with some of my favorite summer time recipes giving them a boost of xanthone power. Here are some recipes that incorporate the sensational flavor of XanGo Juice and simultaneously please any backyard BBQ gang.

XanGo Peach Spritzer
2 c. XanGo Juice, chilled
1/2 c. club soda, chilled
1 c. Peach Juice, chilled
Juice from 1 Lime

In a pitcher, mix together XanGo Juice, peach juice, and juice from 1 lime. Pour into tall glasses over ice until 2/3 cup full. Top with club soda and garnish with limes. Makes 6 servings.

XanGo Summer Smoothie
1/2 c. XanGo Juice
1/2 c. Freshly squeezed Orange Juice
1/2 c. Blueberries
1/2 c. Sliced Strawberries
2 tablespoons low-fat vanilla yogurt
Ice

Combine all ingredients in a blender, add few ice cubes and blend. Add more Orange Juice or XanGo Juice if consistency is too thick. Makes 2 servings.

XanGo Juice Vinaigrette with Mixed Green Salad
1/2 c. Extra Virgin Olive Oil (high quality)
3 tablespoon XanGo Juice
1/2 teaspoon Dijon mustard
1/4 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon minced shallot
5 cups of mixed greens

In small bowl, whisk all ingredients together until it creates a smooth consistency. Toss with mixed greens.

Here at XanGo, we aren’t the only ones who know of the sensational taste of the mangosteen fruit. In fact, Canadian Menu Trends listed the superfruit mangosteen as one of their top 10 menu trends! Click here to read the entire article.

Send us some of your favorite XanGo recipes so we can share the mangosteen goodness!

Mangosteen. This word probably does not mean much to most people unless they are from Southeast Asia. Despite its similarity in name, mangosteen is not a mango, although both are exotic and delicious-tasting fruits. The mangosteen received its scientific name from Laurentius Garcin, an eighteenth-century French physician and explorer who traveled widely throughout Southeast Asia. In 1735 Dr. Garcin wrote of the mangosteen that, “One may eat a great deal of this fruit without any inconvenience, and it is the only one which sick people may be allowed to eat without any scruple. It is very wholesome, refreshing and more cordial than the strawberries.”[1]

Carolus Linnaeus classified the Genus of the mangosteen after Dr. Garcin and the species after the traditional Indonesian name for mangosteen (mangostan), hence the binomial classification of … Garcinia mangostana.

Mangosteen is more than a tasty fruit. Mangosteen preparations were and still are a popular treatment for varying health challenges and promoting general wellness. One of the more popular medicinal preparations of mangosteen was a tea, which was generally made by simply grinding the outer rind and boiling it in water to be consumed or used topically.[2-5]

The earliest recorded medicinal use of the mangosteen rind dates back in traditional Chinese medicine to the Ming dynasty (1368-1644 A.D.). Another traditional Chinese text also states that the rind and/or entire fruit was used in this way.[6] Traditional medicine texts in Thailand state similar findings through the following preparation: “Mangosteen peel is washed and left to dry. Before use the well-dried peel is macerated or boiled with water and drunk.”[7] Filipino traditional healers wrote that, “The peel is at the present time almost universally employed in medicine”.[8]

It is not uncommon to this day to find instructions on how to use mangosteen in traditional preparations in fruit markets throughout Southeast Asia. I found this out when I bought some mangosteen in the Philippines and in Bangkok, Thailand. The mangosteen is not a new botanical … it is simply to new to us in the Western world.

1. Garcin, L., The settling of a new Genus of plants, called after the Malayans, Mangostans. Roy. Soc. Ondon, Phil Trans, 1735. 38: p. 232-242.
2. Caius, J., The Medicinal and Poisonous Plants of India. 1986, Jodhpur, India: Scientific Publishers.
3. Chopra, R., S. Nayar, and I. Chopra, Glossary of Indian Medicinal Plants, ed. C.o.S.I. Research. 1956, New Delhi.
4. Morton, J., Fruits of warm climates. 1987, Miami. 301–304.
5. Saralamp, P., et al., Medicinal Plants in Thailand. 1996, Bangkok: Siambooks and Publications.
6. Benemerito, A.N., The Garcinia of South China (Guttiferae). Lingnan Sci. Journ., 1936. 15: p. 57-66.
7. Kanchanapoom, K. and M. Kanchanapoon, Tropical and subtropical fruits: Mangosteen. 1998, Auburndale, Fla.: Agscience. 191-216.
8. Pardo De Tavera, T., The Medicinal Plants of the Phillipines. 1901, Philadelphia: Blakiston’s Son & Co.

You can view the scientific abstract below and the slides HERE.

The study was an evaluation of the effects of XanGo Juice/Eleviv on measures of C-Reactive Protein levels, Metabolic Balance, and Mood State. We supplemented subjects with 6 ounces of XanGo Juice plus 2 capsules of Eleviv (or a placebo juice/capsule regimen) everyday for 4 weeks. Compared to the placebo group, the subjects taking the supplements showed significant benefits in terms of reduced CRP levels (-59% CRP), improved Metabolic Balance (+421% ratio between “buildup” and “breakdown” hormones), and elevated Mood (-32% Tension and +27% Vigor).*

As a scientist who studies and educates about natural products, the most exciting part of the study was our finding that these products are truly “synergistic” with each other – meaning that each product helps the other to work better. We have already known for several years that XanGo Juice is effective in helping to lower CRP levels in the body.* It is important to balance these levels for optimal health – and XanGo Juice performs this function wonderfully. Likewise, we have also known for several years that the Eleviv formulation is effective at maintaining normal Metabolic Balance (the ratio of breakdown or “catabolic” hormones to buildup or “anabolic hormones) and improving Mood State (how we feel on a daily basis – especially the “physical/mental energy” that we measure as Vigor).*

By “synergy” I mean that these products are not simply “additive” or “complementary” to each other – but that they truly help each other to perform their own primary function in a superior manner (to a greater degree and in a shorter amount of time). For example, previous supplementation studies of “only” XanGo Juice have shown a significant and important reduction in CRP levels (up to 36% reduction in 8 weeks). But, this new study shows that by adding Eleviv to XanGo Juice, we can get a greater reduction in CRP levels (59% reduction) in a shorter period of time (4 weeks) – which is an example of true synergy (and which is so rare to see within the nutrition industry). We see the same synergistic benefits of adding XanGo Juice to Eleviv – where previous studies of Eleviv have shown significant improvements in Metabolic Balance (15-20% improvement) and Mood State (25-27% improvement in Tension and Vigor) over the course of 8-12 weeks – but when both products are used together, we see both Metabolic Balance (421%) and Mood State (27-32%) improved to a greater degree and in a shorter period of time (4 weeks).*

These new data are exciting for a number of reasons. First, they show us quite clearly that there is a range of positive “metabolic” effects from both products. Next, from a scientific perspective, these data support the concept that the combination of XanGo Juice plus Eleviv creates a “positive cascade” effect in the body whereby balancing CRP levels and stress hormone responses simultaneously has overlapping effects that extend and magnify the primary benefits of each product. Finally, from a consumer perspective, these results show us that people can derive meaningful health and well-being benefits quickly when both products are used together at recommended intake levels.

* These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

Share your favorite recipes and discover how others are using XanGo Juice as the secret ingredient to make their meals a big hit in the dining room. To get you started, here’s my favorite start to a great XanGo-fied morning.

XanGo Berry Milkshake
1/2 c. XanGo Juice
1 c. fresh or frozen berries (strawberry, blueberry, raspberry, etc.)
1 c. skim or soy milk or water
1 scoop vanilla protein powder
1 tbsp ground flax seed or flax oil
1/2 c. ice cubes (optional)

Combine ingredients in a blender and sip away! Serves 1-2 people.

Have you ever read a marketing brief and been confused by the buzz words? Or tried to delve into a scientific publication only to find you’re lost in the terminology? If so, then you are in the right place. We put together a simple glossary of terms that we think will help. You’ll no longer term clinical study results as “science schmience” but rather you’ll stand a little taller, firmly secure your glasses in place and confidently voice our completely astounding science without missing a beat. Without further adieu, here you go.

• Randomized – Study participants are randomly assigned to the different test groups in a study without bias.
• Double-Blind – neither the researcher/study administrator nor the study participant knows if the product being used contains active ingredients or not.
• Single–Blind – The study participant does not know if the product being used contains active ingredients or not.
• Placebo – a product that is undistinguishable from the active product, but contains no active ingredients.
• Placebo–Controlled – both a placebo and an active product are used for the study.
• Epidemiologic – is the study of factors affecting the health and illness of populations.
• In-vivo – study was conducted within a living organism.
• In-vitro – study was conducted outside of a living organism. i.e. in a test tube
• Statistically Significant – This one can be hard to explain. In statistics, a result is called statistically significant if it is unlikely to have occurred by chance. The use of the word significance in statistics is different from the standard one, which suggests that something is important or meaningful. Thus, in my terms, statistically significant results mean that 95% of the time that you take X daily you will get certain results. It does not mean that taking X daily gives you the best results, but the results you get will happen 95% of the time.
• FTC – stands for the Federal Trade Commission and is a large US government regulating body. In the dietary supplement world, they are responsible for ensuring that claims, labels and advertising are accurate and not misleading.
• FDA – The US Food and Drug Administration is a large US government regulating body. In the dietary supplement world, they ensure that products are safe and cause no harm. The FDA does not approve or disapprove of dietary supplements.
• Abstract – Is a short description of the study conducted and can be a quick reference for the study as it contains a conclusion describing the results of the study.