Study suggests mangosteen juice may help lower marker of inflammation, improve weight and body fat, and reduce the risk of heart disease and diabetes
A new study published in Nutrition Journal indicates that XanGo- Juice, a market-leading, premium mangosteen beverage, has lowered levels of C-reactive protein (CRP) in overweight and obese people in a randomized, double-blind, placebo-controlled human trial. CRP is a marker used to measure inflammation levels, and a reduction in CRP may indicate a corresponding reduction in the risk of heart disease and diabetes. This study also suggests that XanGo Juice has healthful properties for weight management.
Mike Pugh, a scientist at XanGo, explains, "The reason why the scientific community is interested in probing inflammation is that it may be an early indicator of heart attack, stroke and diabetes, potentially even lung disease, skin conditions and arthritis. So, scientists test CRP as a first step in assessing an individual's level of inflammation, and then, in turn, they use that to help picture a patient's potential for these serious diseases." Current understanding of body fat suggests that reducing inflammation may also assist in managing one's weight, which may have wellness benefits of its own.
XanGo's chief marketing officer, Larry Macfarlane, elaborates on why XanGo whole-heartedly supported the research performed by Dr. Jay Udani at Medicus Research in California, "Sometimes, consumers turn to pharmaceutical products as a preventive measure to maintain good health. While consumers should always consult with their healthcare provider before changing their dietary regimen, XanGo realizes that our flagship product, XanGo Juice, might provide a natural alternative for maintaining good health."
In the study, Dr. Udani tested three different dosages (varying between three to nine ounces) of XanGo Juice against a placebo juice. Participants consumed the assigned beverages twice a day, in the morning and evening. All three dosages of XanGo Juice demonstrated an ability to reduce CRP as a marker of inflammation. Dr. Udani comments, "Subjects who consumed the highest dose demonstrated a statistically significant reduction in CRP (1.33 mg/L). The other doses had non-significant reductions in CRP while the placebo group actually increased their CRP level."