Coenzyme Q10 Addition Method

William Baumgartner, Benedict, Dirk, Losso, Jack N., McMillin, Kenneth W., Finley, John W.  |  5/26/2009 12:20:56 AM

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AgCenter scientists have developed a new method to add coenzyme Q10 and other materials that are not well absorbed by the body to a wide variety of food products. Both the solubility and the absorption by the gastrointestinal tract are increased, leading to maximum usage efficiency. With this technology, meats, dairy products, and eggs can all deliver significant amounts of Q10 to the body. Q10 has been linked to reducing migraines and lowering blood pressure, making it a must for your meals.
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