The 6 Botanical Ingredients
Inside CitrusBurn

The core active compound in Seville orange peel is p-synephrine — a naturally occurring bioactive that supports thermogenesis without raising heart rate or blood pressure. Unlike synthetic stimulants, p-synephrine works by activating specific receptors involved in fat metabolism.

Peer-reviewed research published in the International Journal of Medical Sciences found that p-synephrine increases resting metabolic rate and supports fat oxidation — particularly in individuals whose thermogenic capacity had declined. Researchers noted that the effect was most pronounced in women over 35.

Acetic acid — the active compound in apple cider vinegar — has been shown to promote feelings of satiety, support blood sugar balance after meals, and reduce caloric intake over time. The Spanish red apple variety used in CitrusBurn is cold-processed to preserve the active compounds.

A study published in the Journal of Functional Foods found that daily acetic acid supplementation reduced body weight, waist circumference, and visceral fat in overweight adults over a 12-week period — without changes to diet or exercise habits.

The active compound in red pepper — capsaicin — is one of the most researched natural thermogenic agents in existence. It works by triggering a temporary increase in body temperature that causes the body to burn additional calories during and after meals.

Research from Obesity Reviews found that capsaicin supplementation increased post-meal calorie burn by approximately 25% and reduced appetite scores in women participating in a 12-week metabolic study. The Andalusian variety is selected for its standardized capsaicin content.

Ginger has been used in traditional medicine for centuries, but modern research has identified specific mechanisms through which it supports weight management: reducing craving intensity, supporting healthy blood sugar levels, and improving digestive efficiency.

A 2019 meta-analysis of 14 randomized controlled trials published in Critical Reviews in Food Science and Nutrition found that ginger supplementation significantly reduced body weight, waist-to-hip ratio, and fasting blood glucose in overweight women.

Green tea's primary active compound — EGCG (epigallocatechin gallate) — has been shown to enhance fat oxidation during both rest and exercise. Ceremonial-grade green tea contains significantly higher EGCG concentrations than standard supplement-grade extracts.

A review published in the American Journal of Clinical Nutrition analyzed 11 studies and found that green tea catechins combined with caffeine increased fat oxidation by 16% compared to caffeine alone — and that the effect was most significant in women with lower baseline metabolic rates.

This dual compound pairing addresses two of the most common metabolic challenges for women over 40: insulin sensitivity (berberine) and hormonal vitality (red ginseng). Berberine has been shown in multiple trials to activate AMPK — an enzyme sometimes called the body's "metabolic master switch."

A 2020 meta-analysis in Frontiers in Pharmacology found that berberine supplementation reduced body weight, BMI, and waist circumference in metabolic syndrome patients more effectively than placebo. Red ginseng has been separately studied for its role in supporting estrogen-related metabolic function in perimenopausal women.