Coenzyme Q10 Contents in Foods and Fortification Strategies

Abstract

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 different geographical origin have been found. The average dietary intake of CoQ(10) is only 3-6 mg, with about half of it being in the reduced form. The intake can be significantly increased by the fortification of food products but, due to its lipophilicity, until recently this goal was not easily achievable particularly with low-fat, water-based products. Forms of CoQ(10) with increased water-solubility or dispersibility have been developed for this purpose, allowing the fortification of aqueous products, and exhibiting improved bioavailability; progress in this area is described briefly. Three main fortification strategies are presented and illustrated with examples, namely the addition of CoQ(10) to food during processing, the addition of this compound to the environment in which primary food products are being formed (i.e. animal feed), or with the genetic modification of plants (i.e. cereal crops).

Türkiye’de Satışa Sunulan UHT ve Pastörize İnek Sütü Örneklerinin Toplam Antioksidan Kapasitesi ve Fenolik Madde İçeriği

“…An adequate daily intake of antioxidant compounds including phenolics is considered to be of great significance for controlling oxidative stress [1,2] and may be useful in the prevention of health problems like cardiovascular diseases and cancer and/or in the reduction of diseases like diabetes and neurodegenerative diseases (Parkinson's and Alzheimer's disease) [3]. Milk and dairy products are good sources of antioxidant compounds including proteins, enzymes, vitamins (vitamin E and C), phenolic compounds, carotenoids and organic acids [1,2,[4][5][6].…”

“…Milk and dairy products are good sources of antioxidant compounds including proteins, enzymes, vitamins (vitamin E and C), phenolic compounds, carotenoids and organic acids [1,2,[4][5][6]. Milk contains considerable amounts of phenolic compounds including a variety of compounds such as phenol, cresol, tymol and carvacrol [7] and antioxidant activity of dairy products could be also increased by the incorporation of phenolic constituents to these products [8].…”

Adriamycin activity's durational governance of different cell death types and zonality in rat liver acinus. Immunohistochemical studies

“…The comparison of the obtained results with literature data (7,13) proves that rabbit meat constitutes a great source of ubiquinone. In particular, a significantly higher level of CoQ10 was established in the meat of crossbreds from small-scale farming units and fed traditionally.…”

Dietary Essentiality I: Coenzyme Q10 Conditionally Essential-Review

“…Among the organelles larger amount of CoQ10 is found in mitochondria of heart cells (92.3-282.0 mg kgG 1 ), followed by liver (22.7-132.2 mg kgG 1 ) of cattle, swine and chicken. Being lipophilic the vegetable oils especially rape seed and peanut oils have high content (63.5-77.0 mg kgG 1 ) of CoQ (Pravst et al, 2010). This again proved that CoQ10 is required more by tissues that are very active.…”

“…Similarly in broiler chicken, the concentration of CoQ10 among different body tissues recorded by Pravst et al (2010), are heart 92.3-192 mg kgG 1 , liver 116.2-132.2 mg kgG 1 , thigh 24.2-25 mg kgG 1 , breast 7.8-17.1 mg kgG 1 , wing 11.0 mg kgG 1 and whole chicken 14-21 mg kgG 1 . Among the organelles larger amount of CoQ10 is found in mitochondria of heart cells (92.3-282.0 mg kgG 1 ), followed by liver (22.7-132.2 mg kgG 1 ) of cattle, swine and chicken.…”