A proprietary mangosteen juice blend (XanGo JuiceTM) reduced CRP levels in obese individuals compared to placebo, but other inflammation markers and lipid peroxidation markers showed no significant differences.

Evaluation of Mangosteen juice blend on biomarkers of inflammation in obese subjects: a pilot, dose finding study

Mangosteen juice marketing claims often overstate the significance of findings and fail to disclose methodological weaknesses in cited research, potentially misleading consumers about product safety and effectiveness.

Science in liquid dietary supplement promotion: the misleading case of mangosteen juice.

Mangosteen juice's xanthones are absorbed and partially conjugated in healthy adults when ingested with a high-fat meal, but their release from pericarp particles during digestion may be limited.

Xanthones in mangosteen juice are absorbed and partially conjugated by healthy adults.

Acute mangosteen supplementation does not alleviate physical fatigue during exercise, except for a positive impact on mood states.

Acute Garcinia mangostana (mangosteen) supplementation does not alleviate physical fatigue during exercise: a randomized, double-blind, placebo-controlled, crossover trial

Aça, noni, mangosteen, black chokeberry, and maqui berry show potential in dietary supplements due to their antioxidant, anti-inflammatory, and neuroprotective properties.

Usage, biological activity, and safety of selected botanical dietary supplements consumed in the United States

Mangosteen fruit juice, marketed as a dietary supplement, can cause severe lactic acidosis in some individuals.

Severe lactic acidosis associated with juice of the mangosteen fruit Garcinia mangostana.

Non-industrial fresh mango juice can be safely consumed within 8 hours at 4, 25 and 37°C, with good quality maintained within 2 hours at 4 or 25°C.

Shelf life of non-industrial fresh mango juice: Microbial safety, nutritional and sensory characteristics

Mangosteen juice fermented with Lactobacillus strains has high acceptability and taste, but may have higher toxicity to colon tumor cells than unfermented mangosteen juice.

Probiotic Beverage from Mangosteen Juice Fermented with Lactobacillus Strains

Heating mangosteen pericarp juice at 65°C for 30 minutes prior to blending increases -mangostin yield and cytotoxicity, resulting in higher antitumor and antiviral properties.

The effect of heating temperature on cytotoxicity and α-mangostin yield: Mangosteen pericarp juice and mangosteen extract

Mangosteen juice colored with mangosteen pericarp maintains its quality and shelf life for at least 5 weeks at 4°C, with stable total soluble solids and acceptable bacteria, yeast, and mold counts.

Quality of mangosteen juice colored with mangosteen pericarp.

Spray drying can extend the shelf life of mangosteen juice, maintaining its antioxidant activity and phenolic content, with appropriate addition of maltodextrin and temperature process.

Spray drying of mangosteen (Garcinia mangostana L.) juice and analysis of antioxidant activity and total phenolic content

Mangosteen peel juice extraction is a health beneficial and economically viable value added process, with a preferred taste and acceptable microbial level.

Development of Ready to Serve Fruit Juice Using Mangosteen Peel

The best mangosteen drink formula is 30% mangostana juice, 9% candy, 0.10% citric acid, and stable dosages 0.20%, with a mangosteen fragrance, delicious taste, and moderate sweet and sour taste.

Research of Mangosteen Drink

Mangosteen (Garcinia mangostana L.) has diverse medicinal properties, including anti-cancer, analgesic, neuroprotective, antidiabetic, and hypolipidemic effects, making it a potential drug source for treating chronic and degenerative diseases.

Medicinal properties of mangosteen (Garcinia mangostana L.): A comprehensive update.

Mangosteen pericarp and its bioactive xanthones show potential therapeutic value in Alzheimer's, Parkinson's, and depression, with potential benefits from neuroprotective, antioxidant, and anti-neuroinflammatory effects.

Mangosteen Pericarp and Its Bioactive Xanthones: Potential Therapeutic Value in Alzheimer’s Disease, Parkinson’s Disease, and Depression with Pharmacokinetic and Safety Profiles

High hydrostatic pressure effectively sterilizes mangosteen juice without significantly changing its physic-chemical properties or nutritional quality attributes, making it suitable for thermosensitive foods.

Effects of high hydrostatic pressure on microbiological properties and quality attributes of Mangosteen juice

Mangosteen juice concentrate with pectinase enzyme preserves anthocyanin and total phenolic content better than juice concentrate without pectinase enzyme.

Anthocyanin and total phenolics content of mangosteen and effect of processing on the quality of mangosteen products.

Mangosteen waste, particularly the pericarp, demonstrates high antioxidant capacity and antibacterial activity, potentially benefiting the food industry as a bio-preservative.

Antioxidant capacity and antibacterial activity of different parts of mangosteen (Garcinia mangostana Linn.) extracts

Mangosteen has numerous health benefits, including antiinflammatory, anticarcinogenic, antioxidant, and antidepressant properties, but may cause bleeding when combined with certain drugs.

Mangosteen (Garcinia mangostana L.)

Mangosteen ripening involves the formation of beneficial metabolites, which contribute to its flavor, color, and aroma, and help protect it from pests and pathogens.

GC-MS and LC-MS analyses reveal the distribution of primary and secondary metabolites in mangosteen (Garcinia mangostana Linn.) fruit during ripening

Some studies suggest mangosteen juice has antioxidant and anti-inflammatory properties, while other studies highlight potential safety concerns such as severe lactic acidosis and misleading marketing claims.