Coenzymes Q(9) and Q(10): Contents in foods and dietary intake

Coenzyme Q(9) and Q(10) contents in 35 food items were determined and coenz yme Q intake of Finns was estimated. The analytical method employed direct solvent extraction or saponification before extraction and quantification u sing high-pressure liquid chromatography (HPLC equipped with diode array de tection. Intakes of coenzymes Q(9) and Q(10) were estimated using the deter mined values and food consumption data from a national dietary survey. Cont ents of coenzymes Q(10) and Q(9) in foods varied from 157.9 mug/g to below the detection limit and from 8.5 mug/g to below the detection limit, respec tively. Average intakes of coenzyme Q(10) were 5.4 mg/day (men) and 3.8 mg/ day (women) while daily intakes of coenzyme Q(9) were 0.6 mg (men) and 0.4 mg (women). Coenzyme Q(10) was primarily obtained from meat, poultry, fish and rapeseed oil. Cereals were the major source of coenzyme Q(9). (C) 2001 Academic Press.