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Coenzyme Q10 (CoQ10): Difference between revisions
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'''Coenzyme Q<sub>10</sub> (CoQ<sub>10</sub>)''', a lipophilic substituted benzoquinone, is a naturally occurring nutrient found within every cell of both animal and plant cells. It is endogenously synthesized and plays a critical role in a variety of cellular processes. CoQ<sub>10</sub> is an obligatory component of the respiratory chain in the inner mitochondrial membrane and is also the only endogenous lipid antioxidant, highlighting its singular importance in cellular health and function. Its presence is not limited to the mitochondria but extends to all cellular membranes and is detectable in the blood. | '''Coenzyme Q<sub>10</sub> (CoQ<sub>10</sub>)''', a lipophilic substituted benzoquinone, is a naturally occurring nutrient found within every cell of both animal and plant cells. It is endogenously synthesized and plays a critical role in a variety of cellular processes. CoQ<sub>10</sub> is an obligatory component of the respiratory chain in the inner mitochondrial membrane and is also the only endogenous lipid antioxidant, highlighting its singular importance in cellular health and function. Its presence is not limited to the mitochondria but extends to all cellular membranes and is detectable in the blood. | ||
==Dietary Sources == | |||
Vegetable oils are the richest sources of dietary CoQ<sub>10</sub>; Meat and fish also are quite rich in CoQ<sub>10</sub> levels over 50 mg/kg may be found in beef, pork, and chicken heart and liver. Dairy products are much poorer sources of CoQ<sub>10</sub> than animal tissues. Among vegetables, parsley and perilla are the richest CoQ<sub>10</sub> sources, but significant differences in their CoQ<sub>10</sub> levels may be found in the literature. Broccoli, grapes, and cauliflower are modest sources of CoQ<sub>10</sub>. Most fruit and berries represent a poor to very poor source of CoQ<sub>10</sub>, with the exception of avocados, which have a relatively high CoQ<sub>10</sub> content.<ref /> | |||
{| class="wikitable" | |||
|+CoQ<sub>10</sub> levels in selected foods<ref name="Pravst">{{cite journal | vauthors = Pravst I, Zmitek K, Zmitek J | title = Coenzyme Q10 contents in foods and fortification strategies | journal = Critical Reviews in Food Science and Nutrition | volume = 50 | issue = 4 | pages = 269–80 | date = April 2010 | pmid = 20301015 | doi = 10.1080/10408390902773037 | s2cid = 38779392 }}</ref> | |||
! colspan="2" |Food !!CoQ<sub>10</sub> concentration (mg/kg) | |||
|- | |||
| rowspan="5" |Oils | |||
|soybean||54–280 | |||
|- | |||
|olive||40–160 | |||
|- | |||
|grapeseed|| 64–73 | |||
|- | |||
|sunflower||4–15 | |||
|- | |||
| canola||64–73 | |||
|- | |||
| rowspan="3" |Beef | |||
|heart|| 113 | |||
|- | |||
|liver||39–50 | |||
|- | |||
|muscle|| 26–40 | |||
|- | |||
| rowspan="3" |Pork | |||
|heart||12–128 | |||
|- | |||
|liver||23–54 | |||
|- | |||
|muscle||14–45 | |||
|- | |||
| rowspan="3" |Chicken | |||
|breast||8–17 | |||
|- | |||
| thigh | |||
|24–25 | |||
|- | |||
|wing | |||
|11 | |||
|- | |||
| rowspan="5" |Fish | |||
|sardine||5–64 | |||
|- | |||
| mackerel (red flesh) ||43–67 | |||
|- | |||
|mackerel (white flesh)||11–16 | |||
|- | |||
|salmon||4–8 | |||
|}[[Chicken as food|art and liver]]. [[Dairy product]]s are much poorer sources of CoQ<sub>10</sub> than animal tissues. Among vegetables, [[parsley]] and [[perilla]] are the richest CoQ<sub>10</sub> sources, but significant differences in their CoQ<sub>10</sub> levels may be found in the literature. [[Broccoli]], [[grape]]s, and [[cauliflower]] are modest sources of CoQ<sub>10</sub>. Most fruit and berries represent a poor to very poor source of CoQ<sub>10</sub>, with the exception of [[avocado]]s, which have a relatively high CoQ<sub>10</sub> content.<ref name="Pravst" /> | |||
===Intake=== | |||
In the developed world, the estimated daily intake of CoQ<sub>10</sub> has been determined at 3–6 mg per day, derived primarily from meat.<ref name="Pravst" /> | |||
South Koreans have an estimated average daily CoQ (Q<sub>9</sub> + Q<sub>10</sub>) intake of 11.6 mg/d, derived primarily from kimchi.<ref>doi:10.1016/j.jfca.2011.03.018</ref> | |||
===Effect of heat and processing=== | |||
Cooking by frying reduces CoQ<sub>10</sub> content by 14–32%.<ref>{{cite journal | vauthors = Weber C, Bysted A, Hłlmer G | title = The coenzyme Q10 content of the average Danish diet | journal = International Journal for Vitamin and Nutrition Research. Internationale Zeitschrift für Vitamin- und Ernahrungsforschung. Journal International de Vitaminologie et de Nutrition | volume = 67 | issue = 2 | pages = 123–9 | year = 1997 | pmid = 9129255 }}</ref> | |||
== Biochemical Function == | == Biochemical Function == | ||
CoQ<sub>10</sub> is integral to the electron transport chain on the inner membrane of mitochondria, facilitating the conversion of electrons from food into ATP. Its roles, however, extend beyond energy production. It is essential for uncoupling proteins and controls the permeability transition pore in mitochondria. Additionally, CoQ<sub>10</sub> is involved in extramitochondrial electron transport and affects membrane physicochemical properties. It impacts gene expression, which can alter overall metabolism. The primary alterations in energetic and antioxidant functions are believed to underpin its therapeutic effects {{pmid|35199552}}. | CoQ<sub>10</sub> is integral to the electron transport chain on the inner membrane of mitochondria, facilitating the conversion of electrons from food into ATP. Its roles, however, extend beyond energy production. It is essential for uncoupling proteins and controls the permeability transition pore in mitochondria. Additionally, CoQ<sub>10</sub> is involved in extramitochondrial electron transport and affects membrane physicochemical properties. It impacts gene expression, which can alter overall metabolism. The primary alterations in energetic and antioxidant functions are believed to underpin its therapeutic effects {{pmid|35199552}}. | ||