Czech J. Food Sci., 2008, 26(4):229-241 | DOI: 10.17221/1122-CJFS

Nourishing and health benefits of coenzyme Q10

Martina BOREKOVÁ1, Jarmila HOJEROVÁ1, Vasiµ KOPRDA1, Katarína BAUEROVÁ2
1 Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic
2 Institute of Experimental Pharmacology, Slovak Academy of Sciences, Bratislava, Slovak Republic

Coenzyme Q10 is an important mitochondrial redox component and endogenously produced lipid-soluble antioxidant of the human organism. It plays a crucial role in the generation of cellular energy, enhances the immune system, and acts as a free radical scavenger. Ageing, poor eating habits, stress, and infection - they all affect the organism's ability to provide adequate amounts of CoQ10. After the age of about 35, the organism begins to lose the ability to synthesise CoQ10 from food and its deficiency develops. Many researches suggest that using CoQ10 supplements alone or in combination with other nutritional supplements may help maintain health of elderly people or treat some of the health problems or diseases. Due to these functions, CoQ10 finds its application in different commercial branches such as food, cosmetic, or pharmaceutical industries. This review article gives a survey of the history, chemical and physical properties, biochemistry and antioxidant activity of CoQ10 in the human organism. It discusses levels of CoQ10 in the organisms of healthy people, stressed people, and patients with various diseases. This paper shows the distribution and contents of two ubiquinones in foods, especially in several kinds of grapes, the benefits of CoQ10 as nutritional and topical supplements and its therapeutic applications in various diseases.

Keywords: coenzyme Q10; ubiquinone; food; grape; wine; nourishing; nutritional supplement; diseases; health benefits; ageing; skin

Published: August 31, 2008  Show citation

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BOREKOVÁ M, HOJEROVÁ J, KOPRDA V, BAUEROVÁ K. Nourishing and health benefits of coenzyme Q10. Czech J. Food Sci. 2008;26(4):229-241. doi: 10.17221/1122-CJFS.
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