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@article{Borekov2018NourishingAH, title={Nourishing and health benefits of coenzyme Q10 - a review}, author={Martina Borekov{\'a} and Jarmila Hojerov{\'a} and Vasil Koprda and Katar{\'i}na Bauerov{\'a}}, journal={Czech Journal of Food Sciences}, year={2018}, volume={26}, pages={229-241}, url={https://api.semanticscholar.org/CorpusID:44054290}}
  • Martina Boreková, J. Hojerová, K. Bauerová
  • Published 11 February 2018
  • Medicine
  • Czech Journal of Food Sciences

The distribution and contents of two ubiquinones in foods, especially in several kinds of grapes, the benefits of CoQ 10 as nutritional and topical supplements and its therapeutic applications in various diseases are shown.

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Being a natural substance with low toxicity and good efficacy it would be appropriate to recommend CoQ10 as an adjunct to conventional therapy in selected group of patients.

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It can be concluded that the interconversion CoQ10⇌QH2 leading to the prevalence of QH2 in biological tissues is responsible for the antioxidant action of coenzyme Q10 in living organisms.

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It is proposed that the CoQ10‐NPs have potential capability to be used as a therapeutic and prophylactic agent for poisoning that is induced by organophosphate agents, especially in the case of DDVP.

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Safety Assessment of Ubiquinol Acetate: Subchronic Toxicity and Genotoxicity Studies
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The present study designed to synthesize ubiquinol acetate, which is more stable and biologically active, and further evaluate its safety and genotoxic potential, and showed better stability than that of ubiqu inol at the end of 3 months.

Histopathological Changes in Liver Tissue after repeated administrations of an Intermediate Dose of Coenzyme Q10 to Wistar Rats
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    Medicine

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Evidence supporting the potential hepatotoxic actions resulting from repeated administration of intermediate oral dose of Co-Q10 especially on the long-term is added.

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An Overview of Analytical Methods for Quantitative Determination of Coenzyme Q10 in Foods
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Food analysts have developed three primary techniques for coenzyme Q10 (CoQ10) production: isolation from animal or plant matrices, chemical synthesis, and microbial fermentation; this literature

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The antioxidant activity of meat components results, among others, from the capability of scavenging reactive oxygen and nitrogen species, forming complexes with metal ions and protecting cells against damage.

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Milk antioxidants, both lipophilic (conjugated linoleic acid, α-tocopherol, β-carotene, vitamins A and D3, coenzyme Q10, phospholipids) and hydrophilic antioxidants (proteins, peptides, vitamins,

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