Xanthohumol - Basics

Xanthohumol is a natural hop plant component. It was discovered in hops as early as 1913. Even so, the scientific community has not shown any great interest in this extraordinary and health-promoting substance until fairly recently.

Hops

The history of Xanthohumol
1913	English researchers discover Xanthohumol (XN) in hops
1960	Renewed research into XN allowed for the detailed decoding of its structure
1996/7	Research into the characteristics of XN at the University of Heidelberg
2002	The development of a new technology which allows for the 10-fold enrichment of XN in beer (collaboration with the Bavarian State Brewery Weihenstephan in the development of products containing XN)
2003	Research conducted at the Technical University (TU) Munich by Prof. Back demonstrating the anti-oxidant effects of XN in laboratory tests
2004	Discovery by the TU Munich of a new process for the production of XN enriched roast malt extract. Tonio Arcaini acquires the rights and patents the process
2005	Tonio Arcaini establishes the TA-XAN AG in Wiesbaden, Germany
2006	Award of the patent for the manufacturing of roast malt extract. XAN Wellness Consumer Test
2007	Market introduction of XAN Wellness – a XN enriched wellness drink containing alcohol-free wheat beer and fruit juice
2009	Development of the XAN Tea Range whose selective launch is anticipated in 2010

A few years ago, scientists "rediscovered" Xanthohumol – focussing in particular on its potent antioxidant qualities. It became possible not only to isolate Xanthohumol but also to stabilise it in liquids and foodstuffs. Results from medical studies to date not only impress, but also enjoy worldwide recognition.

The key to success is a patented yet technologically simple process to enrich Xanthohumol with roasted malt extract. The malt extract shields highly volatile Xanthohumol from potentially damaging environmental factors such as light or heat and allows its introduction into both solid foods and liquids.