Boost your burning system every day
SNU wonder
SNU (Seoul National University) WONDER is an innovative diet ingredient developed through a careful breeding process. Researchers at Seoul National University's Plant Genomics and Breeding Institute selected chili varieties from a pool of 653 genetic resources based on gene testing and Capsaicinoids (Capsiate) content measurement. By crossing these selected chilies with the spicy Mexican habanero pepper, they created a new variety that retains the benefits of capsaicin while eliminating the intense spiciness.
Exclusive
Korea Seed & Variety Service‘s Plant Variety Protection
A patent system that safeguards intellectual property rights for plants, ensuring exclusive rights for breeders to protect their variety development and cultivation
- Registration Number8991
- Variety NameSNU WONDER HO
- Scientific and Common NameCapsicum spp./Chili Pepper
- Rights HolderSeoul National University Industry-Academia Cooperation Foundation
- Protection PeriodApril 27, 2022, to April 26, 2042
Contract Cultivation
We ensure the highest quality from soil to customer health.
Through a 100% domestic contract farming approach, we meticulously manage every stage of the process, including soil selection, seedling cultivation, planting, growing, harvesting, and raw material production.
Active Ingredient
CAPSAICIN
Capsaicin is a well-known spicy component of chili peppers that aids in body fat burning and is beneficial for weight loss. The spiciness level of capsaicin is approximately SHU 16,000,000.
CAPSINOID
# Capsinoid류 성분; Capsiate
This compound is structurally similar to capsaicin but is significantly less spicy (1/1000) while having the same effects in the body. The spiciness level is SHU 0–700.
# Content may vary depending on the process
| Chili Pepper Varieties | CAPSAICINOIDS | CAPSINOIDS | ||
|---|---|---|---|---|
| Capsaicin(mg/kg) | Dihydrocapsaicin(mg/kg) | Capsiate(mg/kg) | Dihydrocapsiate(mg/kg) | |
| SNU Wonder | 15.64 | 4.68 | 384.91 | 101.69 |
| Habanero | 2954.52 | 1270.95 | ND | ND |
| Vietnamese Chili | 2966.37 | 1081.04 | 41.70 | ND |
| Bhut Jolokia | 3302.33 | 1913.43 | ND | ND |
| Cheongyang Chili | 246.82 | 92.05 | 14.79 | 16.50 |
| Kkwarigochu | 323.18 | 163.08 | 8.76 | 15.95 |
| Jalapeño | 105.61 | 61.48 | 8.39 | 24.77 |
Unlike capsaicin, which can irritate the digestive system and cause stomach discomfort, SNU WONDER contains a significantly higher level of capsinoid—a compound delivering benefits without the pain.
Mechanism of Action
A non-spicy diet ingredient that induces the browning of white adipose cells (beige adipocytes)
This ingredient activates UCP1 (Uncoupling Protein 1), a heat-generating protein specifically present in the inner mitochondrial membrane of brown and beige adipose tissue. It effectively promotes heat generation, calorie expenditure, and body fat reduction.
in vivo
Activation of beige adipocytes verified (browning of white adipose cells)
- Increases expression of UCP1 protein and mRNA
- Enhances the mRNA expression of genes related to white fat browning: UCP2, Prdm16, Pgc1, Pparg, Cpt1, Cidea, Dio2, Tfam, Slc27a1, Tmem26, Tbx1
- Increases the expression of PGC-1α and UCP1 in both white and brown adipose tissue
Confirmed to have inhibited fat accumulation
- Suppresses weight gain and reduce adipocyte size on a high-fat diet
- Decreases the weight of perirenal white adipose tissue (prWAT) and retroperitoneal white adipose tissue (rpWAT)
- Improves the mRNA expression related to fat breakdown: AMPK, ACC, Atgl, Plin
- Improves liver tissue lesions and inhibit fat deposition in the liver
- Showed no change in liver damage markers ALT and AST
# Tested on C57BL/6 mice with a high-fat diet (HFD) supplemented with SNU WONDER 50 mg/kg for 7 weeks
in vitro
Confirmed to have inhibited fat accumulation
- Inhibits adipocyte differentiation
- Demonstrates superior activity compared to other diet materials
# Tested on 3T3-L1 pre-adipocytes with the same concentration (100 μg/ml)
Clinical trial
ONGOINGto be completed in 2024
Recommended dosage
250 mg/day
