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Coenzymes Q9and Q10: Contents in Foods and Dietary Intake

✍ Scribed by Pirjo Mattila; Jorma Kumpulainen

Publisher
Elsevier Science
Year
2001
Tongue
English
Weight
284 KB
Volume
14
Category
Article
ISSN
0889-1575

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✦ Synopsis

Coenzyme Q and Q contents in 35 food items were determined and coenzyme Q intake of Finns was estimated. The analytical method employed direct solvent extraction or saponi"cation before extraction and quanti"cation using high-pressure liquid chromatography (HPLC) equipped with diode array detection. Intakes of coenzymes Q and Q were estimated using the determined values and food consumption data from a national dietary survey. Contents of coenzymes Q and Q in foods varied from 157.9 g/g to below the detection limit and from 8.5 g/g to below the detection limit, respectively. Average intakes of coenzyme Q were 5.4 mg/day (men) and 3.8 mg/day (women) while daily intakes of coenzyme Q were 0.6 mg (men) and 0.4 mg (women). Coenzyme Q was primarily obtained from meat, poultry, "sh and rapeseed oil. Cereals were the major source of coenzyme Q .

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## Abstract Carnitine deficiency or coenzyme Q10 (CoQ10) deficiency may present with hypotonia, poor growth, easy fatigability, and apnea. This constellation of findings can also be seen in individuals with Prader–Willi syndrome (PWS). Animal studies indicate that increased fat mass due to obesity