We’ve spoken about the rising market worth of CoQ10, but the coenzyme is gaining momentum for its multitude of health benefits!
How CoQ10 works
To refresh our memory, CoQ10, which also comes in the electron-rich form of ubiquinol, is naturally produced by our bodies. Found in the inner membranes of the mitochondria, CoQ10 is vital to the creation of adenosine triphosphate (ATP) that is responsible for distributing energy to where it is needed. Coenzyme Q10 sounds pretty important if you ask me.
Here’s why CoQ10 matters
The mitochondria, referred to as the “powerhouse” of the body’s cells, depend on this coenzyme to boost energy for every cellular function. And CoQ10 can become depleted as we age or endure troubling health conditions. CoQ10--be it in food or supplement form--can especially assist those with heart problems, since a lack of it can cause degradation of the muscle. Probable solution: supplements.
What CoQ10 Can Do
According to Dr. Mercola in a ProHealth article, in combination with selenium, and because the coenzyme minimizes mitochondrial depletion (promoting the formation of new mitochondria), the coenzyme could improve cardiovascular health and may reduce mortality by 50% among elderly people who die from heart conditions. While CoQ10 can function on its own, selenium helps produce and gather the coenzyme by serving as a “booster.” Dr. Mercola informs Pro Health that CoQ10 has anti-inflammatory properties. It is also the only fat-soluble antioxidant that is precipitated within the body and does not have to be ingested from food (though we’ll get to a list of food sources containing CoQ10). CoQ10 supplements are available today in the following forms: hard shell and soft gel capsules, tablets, and oral sprays. Among the majority of people who can benefit from the substance most are those who endure diabetes, arrhythmia, chronic fatigue, hypertension, and migraines.
Those with blood pressure conditions were found to have low levels of CoQ10. Research has found that the coenzyme aids in the maintenance of healthy blood pressure. Coenzyme Q10 can also help improve skin because it guides the body’s production of elastin and collagen.
In terms of the effect this substance can have on migraines, breakthrough research has been especially important, since approximately 38 million Americans and a billion people worldwide are affected by them. Dr. Suzanne Hagler and others at the Cincinnati Children’s Headache Center conducted a 2016 study that showed a high percentage of patients (of all ages) with migraines were deficient in the coenzyme, in addition to riboflavin or vitamin B2.
Lastly, though the advantages of CoQ10 are endless, it promotes fertility in both men and women respectively as it helps protect sperm membranes from free radical damage and replenishes energy-consuming processes such as fertilization and embryo development.
How much is enough
Depending on age, dosages may vary. However, as Dr. Mercola makes evident, people under 25 years need not worry since they are typically more capable of converting the coenzyme to ubiquinol (considering they are free of medical issues such as potential effects from illness and disease). Individuals over 40, on the other hand, are more likely to face hurdles when it comes to CoQ10 production. Dr. Mercola then suggests taking instead the electron-rich form of CoQ10, ubiquinol, supplements for the body to absorb more effectively. That said, and before taking any supplement action, contact a certified physician in order to determine the dose that is right for you.
In Dr. Mercola’s words, “lately, research has highlighted the impact of eating chlorophyll-rich vegetables and sun exposure in improving the body’s conversion of CoQ10 to ubiquinol. Chlorophyll that’s consumed is transported to the blood, and once the skin is exposed to significant amounts of sunlight, chlorophyll absorbs solar radiation and promotes CoQ10 conversion into ubiquinol.”
Vegetables to increase chlorophyll intake:
Asparagus, beet greens, green bell peppers, cucumber, brussels sprout, green peas, bok choy, collard greens, and green cabbage.
Food sources:
- Fish (ex: wild Alaskan salmon and herring)
- Broccoli
- Sesame seeds
- Grass-fed beef and organ meats
- Organic pasture-raised meats
Sources: