Miso Soup Consumption Enhances the Bioavailability of the Reduced Form of Supplemental Coenzyme Q10
Coenzyme Q10 (CoQ10) is an essential compound that is involved in energy production and is a lipid-soluble antioxidant. Although it has been proposed as an antiaging and a health-supporting supplement, its low bioavailability remains a significant issue. Concurrent food intake enhances the absorptio...
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| Format: | Article |
| Language: | English |
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Wiley
2020-01-01
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| Series: | Journal of Nutrition and Metabolism |
| Online Access: | http://dx.doi.org/10.1155/2020/5349086 |
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| author | Michiyo Takahashi Mayumi Nagata Takehiko Kaneko Toshikazu Suzuki |
| author_facet | Michiyo Takahashi Mayumi Nagata Takehiko Kaneko Toshikazu Suzuki |
| author_sort | Michiyo Takahashi |
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| description | Coenzyme Q10 (CoQ10) is an essential compound that is involved in energy production and is a lipid-soluble antioxidant. Although it has been proposed as an antiaging and a health-supporting supplement, its low bioavailability remains a significant issue. Concurrent food intake enhances the absorption of orally administered CoQ10, but it has not been fully established whether specific food substances affect intestinal CoQ10 absorption. Therefore, to determine whether the bioavailability of supplemental CoQ10 is affected by diet, P30, a granulated and reduced form of CoQ10, was dispersed in four different foods, clear soup, miso soup, milk soup, and raw egg sauce. Those foods which contained CoQ10 were consumed on different occasions at intervals of 6–14 weeks by the same participants. Thirteen participants were recruited in the single-dose and repeated clinical study. When miso soup containing P30 was provided, the serum CoQ10 concentration increased faster than when participants consumed other P30-containing soups or a P30-containing raw egg sauce. The area under the curve for serum CoQ10 during the first 5 h after consumption of the P30-containing miso soup was approximately 1.5 times larger than those after the consumption of other P30-containing meals. These data imply that the absorption of CoQ10 supplements can be enhanced by consuming them with food and in particular with specific food substances, such as miso soup. |
| format | Article |
| id | doaj-art-17d2c9f4cbca4c1cbeb7fcc29ae1539c |
| institution | OA Journals |
| issn | 2090-0724 2090-0732 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
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| series | Journal of Nutrition and Metabolism |
| spelling | doaj-art-17d2c9f4cbca4c1cbeb7fcc29ae1539c2025-08-20T02:02:29ZengWileyJournal of Nutrition and Metabolism2090-07242090-07322020-01-01202010.1155/2020/53490865349086Miso Soup Consumption Enhances the Bioavailability of the Reduced Form of Supplemental Coenzyme Q10Michiyo Takahashi0Mayumi Nagata1Takehiko Kaneko2Toshikazu Suzuki3Graduate School of Human Ecology, Wayo Women’s University, 2-3-1 Konodai, Ichikawa, Chiba 272-8533, JapanDepartment of Health and Nutrition, Wayo Women’s University, 2-3-1 Konodai, Ichikawa, Chiba 272-8533, JapanGraduate School of Human Ecology, Wayo Women’s University, 2-3-1 Konodai, Ichikawa, Chiba 272-8533, JapanGraduate School of Human Ecology, Wayo Women’s University, 2-3-1 Konodai, Ichikawa, Chiba 272-8533, JapanCoenzyme Q10 (CoQ10) is an essential compound that is involved in energy production and is a lipid-soluble antioxidant. Although it has been proposed as an antiaging and a health-supporting supplement, its low bioavailability remains a significant issue. Concurrent food intake enhances the absorption of orally administered CoQ10, but it has not been fully established whether specific food substances affect intestinal CoQ10 absorption. Therefore, to determine whether the bioavailability of supplemental CoQ10 is affected by diet, P30, a granulated and reduced form of CoQ10, was dispersed in four different foods, clear soup, miso soup, milk soup, and raw egg sauce. Those foods which contained CoQ10 were consumed on different occasions at intervals of 6–14 weeks by the same participants. Thirteen participants were recruited in the single-dose and repeated clinical study. When miso soup containing P30 was provided, the serum CoQ10 concentration increased faster than when participants consumed other P30-containing soups or a P30-containing raw egg sauce. The area under the curve for serum CoQ10 during the first 5 h after consumption of the P30-containing miso soup was approximately 1.5 times larger than those after the consumption of other P30-containing meals. These data imply that the absorption of CoQ10 supplements can be enhanced by consuming them with food and in particular with specific food substances, such as miso soup.http://dx.doi.org/10.1155/2020/5349086 |
| spellingShingle | Michiyo Takahashi Mayumi Nagata Takehiko Kaneko Toshikazu Suzuki Miso Soup Consumption Enhances the Bioavailability of the Reduced Form of Supplemental Coenzyme Q10 Journal of Nutrition and Metabolism |
| title | Miso Soup Consumption Enhances the Bioavailability of the Reduced Form of Supplemental Coenzyme Q10 |
| title_full | Miso Soup Consumption Enhances the Bioavailability of the Reduced Form of Supplemental Coenzyme Q10 |
| title_fullStr | Miso Soup Consumption Enhances the Bioavailability of the Reduced Form of Supplemental Coenzyme Q10 |
| title_full_unstemmed | Miso Soup Consumption Enhances the Bioavailability of the Reduced Form of Supplemental Coenzyme Q10 |
| title_short | Miso Soup Consumption Enhances the Bioavailability of the Reduced Form of Supplemental Coenzyme Q10 |
| title_sort | miso soup consumption enhances the bioavailability of the reduced form of supplemental coenzyme q10 |
| url | http://dx.doi.org/10.1155/2020/5349086 |
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