Coenzyme Q10 Contents in Foods and Fortification Strategies
@article{Pravst2010CoenzymeQC, title={Coenzyme Q10 Contents in Foods and Fortification Strategies}, author={Igor Pravst and Katja Žmitek and Janko Žmitek}, journal={Critical Reviews in Food Science and Nutrition}, year={2010}, volume={50}, pages={269 - 280} }
Coenzyme Q10 (CoQ 10 ) is an effective natural antioxidant with a fundamental role in cellular bioenergetics and numerous known health benefits. Reports of its natural occurrence in various food items are comprehensively reviewed and critically evaluated. Meat, fish, nuts, and some oils are the richest nutritional sources of CoQ 10 , while much lower levels can be found in most dairy products, vegetables, fruits, and cereals. Large variations of CoQ 10 content in some foods and food products of…
155 Citations
Fortification methods of coenzyme Q10 in yogurt and its health functionality-a review.
- MedicineFrontiers in bioscience
- 2021
The study showed that nanoparticles form of CoQ10 in yogurt showed higher bioaccesiblity rates in humans, and the microencapsulation of Co Q10 showed a low amount of Ubiquinone released during its shelf life.
Coenzyme Q10 production in plants: current status and future prospects
- BiologyCritical reviews in biotechnology
- 2015
Plants, being photosynthetic, producing high biomass and the engineering of pathways for producing CoQ10 directly in food crops will eliminate the additional step for purification and thus could be used as an ideal and cost-effective alternative to chemical synthesis and microbial production of CoQ 10.
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- Biology
- 2016
Biological production of CoQ10 offers an environmentally benign option based on the enzymatic catalysis at the cellular level due to ease of control and low production costs and offers more advantages over the existing technologies.
The coenzyme Q10 content of food supplements
- BusinessJournal für Verbraucherschutz und Lebensmittelsicherheit
- 2011
In the European Union (EU), food supplements are regulated as food and their use is expanding rapidly. There is no enforcement to ensure that good manufacturing practices (GMPs) are followed during…
Comparative Bioavailability of Different Coenzyme Q10 Formulations in Healthy Elderly Individuals
- Biology, MedicineNutrients
- 2020
No differences in the redox status of the absorbed coenzyme Q10 were observed between formulations, showing that CoQ10 appeared in the blood mostly as ubiquinol, even if consumed as ubiqu inone.
Determination of coenzyme Q10, coenzyme Q9, and melatonin contents in virgin argan oils: comparison with other edible vegetable oils.
- Chemistry, MedicineJournal of agricultural and food chemistry
- 2011
The results showed that virgin argan oil is a rich source of coQ(10) and Mel, but no CoQ(9) was detected, and extra virgin olive oil showed higher levels of Co Q( 10) and lower levels of Mel than virginArgan oil.
Factors Influencing the Contents of Coenzyme Q10 and Q9 in Olive Oils.
- Chemistry, MedicineJournal of agricultural and food chemistry
- 2014
It is determined that genetic parameters (cultivars) have an important influence on the composition of olive oils, particularly the content of CoQ10, and that the highest levels of both CoQ 10 and CoQ9 can be found in early maturation stages.
Coenzyme Q10 deficiency in elderly: Can nutritional supplementation play a role? Mini review
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- 2018
There is evidence that, in elderly, oral administration of CoQ10 reduces oxidative stress and inflammatory markers and reduces cardiovascular mortality; in diabetics CoQ 10 treatment improves insulin sensitivity and decreases glycated hemoglobin.
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