Morristown, NJ—A research group representing National Kaohsiung Marine University of Taiwan, P.L. Thomas Corp. (based here), PoliNat Inc. from Spain and Rutgers University of New Brunswick, NJ published data in the Journal of Agricultural Food Chemistry describing how a proprietary ingredient supports healthy weight loss.
The ingredient (Xanthigen, distributed by P.L. Thomas) comes from brown seaweed and pomegranate, and is rich in fucoxanthin and punicic acid. Of note, the team showed that the ingredient “potently and dose dependently” stopped fat droplets from accumulating in fatty tissue. This action was not seen when the researchers studied brown seaweed and pomegranate oil on their own.
According to a press statement, P.L. Thomas believes Xanthigen accomplished the effect by “suppressing differentiation of preadipocytes (immature fat cells) into adipocytes (mature fat cells), encouraging lipogenesis (fat synthesis) and ultimately suppressing adipogenesis (fatty tissue build-up).”
Published in WholeFoods Magazine, March 2012