John Digles, senior vice president of sales and marketing at XanGo, echoed the idea of maximizing antioxidant and nutrient values by using all of a given fruit. âThe use of extracts can lead to a reduction of the fruitâs xanthone and flavanoid values,â? he said. âWe canât make the mangosteen better by taking it apart.â? XanGo uses both the rind and the pulp to produce its whole-fruit beverage to maximize the potency of the naturally-occurring catechins, proanthocyandins and flavonoids. Because xanthones are still relatively new antioxidant compounds, Digles acknowledged more research is needed to dissolve misconceptions and establish guidelines for required daily xanthone intake. Geilman also noted the importance of bioactive delivery methods: âSoak mangosteen fruit in the right solution and you can grind the whole thing up. Some of the people out there are grinding the whole fruit, and what weâd find is they donât have the [ideal] concentration of actives xanthones,â? he said.