XanGo Juice is formulated from a proprietary blend of mangosteen aril and pericarp purée and the juice concentrates of eight other fruits including pear, apple, grape, raspberry, cranberry, strawberry, cherry and cranberry. Additional ingredients include citric acid, natural flavor, pectin, xanthan gum, sodium benzoate, and potassium sorbate.
The Linus Pauling Institute was commissioned by the Associated Press to measure the antioxidant strength of XanGo juice against retail fruit juices. The results showed that the antioxidant strength of XanGo measured only slightly higher than cranberry juice but was lower than black cherry and was also less than half that for blueberry juice. It's important to note that the measurements of antioxidant strength apply to the antioxidants in a lab environment, but that when consumed, antioxidants in fruit juices are affected by stomach acids that might neutralize or destroy antioxidant value.
In 2002, XanGo founders Aaron R. Garrity, Gordon A. Morton, and Joseph C. Morton applied for a patent for Xango juice. The application was rejected by the United States Patent and Trademark Office on April 21, 2005. On November 3, 2008, the U.S. Court of Appeals for the Federal Circuit upheld the decision.
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