Berg Nutrition Now Exclusive Distributor of Capsaicin Ingredient

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red and green chili pepper

Ann Arbor, MI—Berg Nutrition has been named the exclusive U.S. distributor of aXivite phenylcapsaicin, a synthetic form of capsaicin developed by Sweden-based aXichem, according to a press release.

The aXivite ingredient is a proprietary structural analogue of capsaicin, the press release says, but while natural capsaicin has a hot flavor that many cannot tolerate, aXivite is a combination of capsaicin and a phenyl group, solving the flavor problem. It has another benefit, too—while natural capsaicin can be toxic, tests prove that aXivite shows no sign of genotoxicity, and therefore safe for long-term use.

“We really like the bioavailability of aXivite, and that its active component phenylcapsaicin has a purity of 98% making it highly potent, but also safe for long-term use at a lower dosage,” said Cai Berg, Founder and President of Berg Nutrition, in the press release. “The ingredient is so innovative and there’s nothing else like it in the marketplace. We believe that aXivite is going to open doors for so many brands to provide important health benefits of capsaicin without the toxic risk, plus it’s much more cost effective.”

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aXivite has many practical applications, including weight control, reduced blood pressure, promoting a healthy gut microbiome, and topical pain relief. aXivite is non-allergenic, and self-affirmed GRAS Food approved in the United States, the press release says.

“To develop aXivite, we took a naturally occurring phenyl group and used that to modify the capsaicin that would typically be found in nature,” said Lucas Altepost, VP at aXichem, in the press release. “It’s a unique process where we have taken the phenyl and combined it with capsaicin using a microencapsulation technique to produce this globally patented and protected ingredient, aXivite.”

A free webinar is available for companies interested in learning how to use aXivite phenylcapsaicin in dietary supplements, foods and beverages on Sept. 23. To register, go here.

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