Coenzymes Q9and Q10: Contents in Foods and Dietary Intake

Coenzyme Q9and Q10contents in 35 food items were determined and coenzyme Q intake of Finns was estimated. The analytical method employed direct solvent extraction or saponification before extraction and quantification using high-pressure liquid chromatography (HPLC) equipped with diode array detection. Intakes of coenzymes Q9and Q10were estimated using the determined values and food consumption data from a national dietary survey. Contents of coenzymes Q10and Q9in foods varied from 157.9 μg/g to below the detection limit and from 8.5 μg/g to below the detection limit, respectively. Average intakes of coenzyme Q10were 5.4 mg/day (men) and 3.8 mg/day (women) while daily intakes of coenzyme Q9were 0.6 mg (men) and 0.4 mg (women). Coenzyme Q10was primarily obtained from meat, poultry, fish and rapeseed oil. Cereals were the major source of coenzyme Q9.