NATURALENDO TECH

HabaNova™

Boost your burning system every day

HabaNova™

HabaNova is a innovative diet ingredient developed through a specialized breeding program. Researchers selected chili varieties from a collection of 653 genetic resources based on genetic screening and Capsinoid (Capsiate) content analysis. These selected varieties were then crossbred with the spicy Mexican habanero pepper to create a new type of chili that delivers the health benefits of capsaicin without the pungent heat.

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
Chili Pepper Varieties	Capsaicin(mg/kg)	Dihydrocapsaicin(mg/kg)	Capsiate(mg/kg)	Dihydrocapsiate(mg/kg)
HabaNova™	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, HabaNova 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.

CLINICAL TRIAL

Body fat mass showed a significant reduction of 8.0% at Week 4
Body fat mass showed a significant reduction of 11.7% at Week 8
Body weight showed a significant reduction of 4.7% at Week 8
BMI showed a significant reduction of 4.8% at Week 8
Waist circumference showed a significant reduction of 4.8% at Week 8
Hip circumference showed a significant reduction of 3.9% at Week 8

※ ExercSci. 2025, May;34(2):170-177.

IN VIVO

Increased expression of PGC-1α and UCP1 in brown adipose tissue
Thermogenesis induced by activation of brown and beige adipocytes, leading to an increase in body temperature
Promotion of browning in white adipose tissue (formation of beige adipocytes)
Inhibition of lipogenesis and promotion of lipolysis in white adipose tissue
Suppression of weight gain and reduction of abdominal white fat
Reduction in white adipocyte size and improvement in hepatic lipid accumulation and tissue damage

※ Food Sci Biotechnol. 2024 Sep 11;34(3):769-780.