See Nutrition, Inc. Xanthohumol (XN10)
- CAS Number
- 6754-58-1
- INCI Name
- Xanthohumol
This is a cost-effective and easy to work with product that could go into functional foods, drinks, nutrition supplements, and/or cosmetics.
Properties
- Physical Form
- Powder
- Solid
Other characteristics
- Synonyms
- 2',4,4'-trihydroxy-6'-methoxy-3'-prenylchalcone
- Functions
- Antioxidant
- Ingredient Name
- Xanthohumol
- Labeling Claims
Natural, Naturally Derived, Plant-Based, Preservative-free; Natural; Naturally Derived; Plant-Based; Preservative-free
- Ingredient Origin
- Natural Origin, Plant Origin
- Natural Origin
- Plant Origin
- Odor
- Hop typical
- Taste
- Hop typical
- Markets
- Food & Nutrition
- Healthcare & Pharma
- Personal Care
- Packing
- 5kg plastic containers
- Features
Top Quality Pure Natural Products; Free Of Supporting Agents And Excipients, And Preservative-free; Suitable For Almost Any Mode Of Application; While Being Easily Handled In Terms Of Technology; And They Are; Superbly Storage-stable; Extremely High yield; Cost effective In Terms Of Costs Per Dose
- Appearance
- powder
- Highlights
Most powerful natural antioxidant xanthohumol is stronger than antioxidants found in wine, green tea and soy.; 200 times stronger than resveratrol in the ORAC test.; Numerous studies confirm the enormous potential of xanthohumol - with new results being published nearly every month.; Even at this early stage of adoption, xanthohumol promises to be highly successful.
- Shelf LIfe
- 2 Years
- Dosage Form
- Powder & Powder Blends
- Syrups
- Ingredient
- Xanthohumol, Tapioca Maltodextrin, Silica Gel
- Technology
- Cosmetic Ingredients
- Food Ingredients
- Pharmaceuticals & Nutraceuticals
- Benefit Claims
- Antioxidant Properties
- Cost Effective
- Easy To Handle
- Excellent Stability
- High Purity
- Packaging Type
- Totes (IBC)
- Country of Origin
- Germany
- Attributes
Scientific studies conducted over recent years confirm the enormous health-protective potential of xanthohumol. Xanthohumol only occurs in hop, and is considered to be the strongest of all the natural antioxidants identified to date.
Technical data
Table 1 of 4
2 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Sieve Analysis/Particle size | max. 200 | μm | in house method |
| Solubility in water (g/cc) | max.1 | % | in house method |
Table 2 of 4
6 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Total Heavy Metals | max.10 | ppm | ICP-MS |
| Lead | max.3 | ppm | ICP-MS |
| Cadmium | max.1 | ppm | ICP-MS |
| Mercury | max.1 | ppm | ICP-MS |
| Arsenic | max.2 | ppm | ICP-MS |
| Residual solvent | max.0.5% | — | USP <467> |
Table 3 of 4
7 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Total Viable Count | max. 10,000 | Cfu/g | USP 2023 |
| Yeasts | max. 1000 | Cfu/g | USP 2023 |
| Molds | max. 1000 | Cfu/g | USP 2023 |
| Enterobacteriaceae | Negative / g | — | USP 2023 |
| E. coli | Negative / g | — | USP 2023 |
| Coagulase-positive staphylococci | Negative / g | — | USP 2023 |
| Salmonella | Negative / 25 g | — | USP 2023 |
Table 4 of 4
1 row| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Content of Xanthohumol | 10 | % | HPLC-DAD |
