LWT - Food Science and Technology 42 (2009) 385390

Contents lists available at ScienceDirect

LWT - Food Science and Technology

journal homepage: www.elsevier.com/locate/lwt

Improvement of the oral bioavailability of coenzyme Q10 by emulsication

with fats and emulsiers used in the food industry
Pariya Thanatuksorn, Kiyoshi Kawai, Makoto Hayakawa, Mariko Hayashi, Kazuhito Kajiwara*
School of Bionics, Tokyo University of Technology, 1404-1 Katakura, Hachioji, Tokyo 192-0982, Japan

a r t i c l e i n f o

a b s t r a c t

Article history:
Received 10 August 2007
Received in revised form 6 March 2008
Accepted 10 March 2008

Coenzyme Q10 (CoQ10) was emulsied with fats and emulsiers commonly used in the food industry, and
the oral bioavailability of the emulsied product was compared with that of a standard commercial
product. Five commonly used fats (olive oil, safower oil, coconut oil, butter, and cocoa butter), four types
of emulsier (lecithin, monoglycerides, calcium stearoyl-2-lactate (CSL), and diacetyl tartaric acid esters
of monoglycerides), and two types of aqueous phase (distilled water with or without 8 g/100 g w/w skim
milk) were employed in this study. It was found that CoQ10 was more soluble in coconut and safower
oils than in the other fats. In addition, it was demonstrated that emulsion with coconut oil, skim milk
aqueous solution, and CSL produced an optimal formulation. Based on the results, a model emulsied
CoQ10 product was prepared. Its oral bioavailability was conrmed to be slightly greater than that of
a standard commercial CoQ10 product.
2008 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.

Keywords:
Coenzyme Q10
Emulsion
Oral bioavailability

1. Introduction
Coenzyme Q10 (CoQ10; ubiquinol-10 and/or ubiquinone-10)
plays the essential role of electron carrier and proton translocator
during cellular respiration and ATP production and protects
numerous cellular membranes and plasma lipoproteins against free
radical-induced damage. CoQ10 is primarily obtained from meat,
poultry, sh, and rapeseed oil (Mattila & Kumpulainen, 2001;
Purchas, Busboom, & Wilkinson, 2006). In recent years, the use of
CoQ10 as a nutritional supplement has attracted much attention.
Numerous CoQ10 products are available on the market, including
tablets (chewable and non-chewable), powder-lled capsules, and
soft gels containing an oil suspension (Bhagavan & Chopra, 2007).
The oral bioavailability of CoQ10 in these products is very low
because of its high molecular weight and poor water solubility. In
the past few years, there has been an extensive effort to improve
the oral bioavailability of CoQ10 in nutritional supplements.
Various formulations for improvement of the oral bioavailability of
CoQ10 have been investigated, including molecular complexes (Gao
et al., 2006; Terao et al., 2006; Ueno, Ijitsu, Horiuchi, Hirayama, &
Uekama, 1989), emulsions (Carli, Chiellini, Bellich, Macchiavelli, &
Cadelli, 2005; Kang et al., 2004; Kommuru, Gurley, Khan, & Reddy,
2001; Nazzal et al., 2002; Nazzal, Smalyukh, Lavrentovich, & Khan,
2002; Palamakula & Khan, 2004), and liposomal systems (Xia, Xu, &
Zhang, 2006; Xia, Xu, Zhang, & Zhong, 2007). Some of the formulations have been conrmed to have greater oral bioavailability of CoQ10
* Corresponding author. Tel./fax: 81 426 37 2193.
E-mail address: kajiwara@bs.teu.ac.jp (K. Kajiwara).

than standard commercial products do. Most of the previous studies

have focused exclusively on the improvement of oral bioavailability.
Practical interest in development of CoQ10 products, however, is
generated not only by improvement of oral bioavailability but also by
reduction in production costs. From this viewpoint, emulsion with fats
and emulsiers used commonly in the food industry is one of most
suitable approaches to improving bioavailability.
It is important to employ a suitable emulsier and stabilizer for
production of a stable emulsion. Emulsiers are characterized by
their hydrophiliclipophilic balance (HLB); the more hydrophilic
the emulsier; the higher the HLB. Some polymers (e.g., gum,
gelatin, and casein) have been used as stabilizers of emulsions with
consideration for the products total quality (taste, color, and calorie
content). To produce an emulsied product, fundamental data on
the effects of emulsiers and stabilizers on the stability of the
emulsion are required.
The purpose of this study was to produce an emulsied CoQ10
product using fats and emulsiers used commonly in the food industry and to improve its oral bioavailability. First, the solubility of
CoQ10 at 37  C in ve commonly used types of fat (olive oil, safower oil, coconut oil, butter, and cocoa butter) was investigated.
Second, four types of emulsier accepted as food additives in Japan
(lecithin (LC), HLB 34; monoglycerides (MG), HLB 34;
calcium stearoyl-2-lactate (CSL), HLB 79; and diacetyl tartaric
acid esters of monoglycerides (DATEM), HLB 810) and two types
of aqueous system (distilled water with or without 8 g/100 g w/w
skim milk as a stabilizer) were emulsied with the fats, and the
storage stability of the resulting emulsions was investigated.
Finally, taking the results into account, a model emulsied CoQ10

0023-6438/$34.00 2008 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
doi:10.1016/j.lwt.2008.03.006

386

P. Thanatuksorn et al. / LWT - Food Science and Technology 42 (2009) 385390

product was prepared and its oral bioavailability was compared

with that of a standard commercial CoQ10 product.
2. Materials and methods
2.1. Materials
Olive oil (extra virgin), safower oil (oleic acid-enriched), coconut oil, butter (salt free), cocoa butter, skim milk, and sugar were
obtained at a local market in Japan. Data on the major fatty acids of
the tested fats were obtained from the Food Composition Database
(Japan Science and Technology Agency) and are shown in Table 1.
Reagent of CoQ10 (Asahi Kasei Pharma Co., Japan) and a standard
commercial CoQ10 product (HJB CoenzymeQ10 EX; Fujitex Co., Ltd.,
Japan) were prepared. Emulsiers (LC, MG, CSL, and DATEM) and
other reagents were purchased from Riken Vitamin Co. Ltd., Japan
and from Wako Pure Chem. Ind. Ltd., Japan, respectively.
2.2. Evaluation of the solubility of CoQ10 in the test fats
The fats (1 ml) were pipetted into a shading tube at 37  C. CoQ10
was added to the tubes up to saturated concentration with stirring
at 200 rpm at 37  C. The mixtures were then equilibrated for 24 h
and centrifuged at 2000g for 1 min to separate the insoluble
CoQ10. Aliquots of the supernatant (5 ml) were diluted with hexane,
and the total volume of the solutions was adjusted to 25 ml. In
order to determine the CoQ10 concentration of the solutions, optical
density at 270 nm was determined at 37  C using UV-spectroscopy
(UV-1200, Shimadzu Co.). The fathexane solutions without CoQ10
were also investigated as blanks. The molar absorptivity was
determined, on a preliminary basis, to be 13.368 mol/l/cm. The data
were interpreted by Duncans multiple comparison tests using SPSS
Software. Statistical signicance was expressed at the P < 0.05 level.
2.3. Stability test of the emulsions
Mixtures of 5, 10, and 30 g/100 g w/w lipids (olive oil, safower oil,
coconut oil, butter, and cocoa butter), 1 g/100 g w/w emulsiers (LC,
MG, CSL, and DATEM), and aqueous systems (water and 8 g/100 g w/w
skim milk aqueous solution) were homogenized at 28 kHz for 10 min
using a ultrasonic homogenizer, and 120 kinds of o/w emulsion with
different treatments were obtained. The emulsions were stored for 30
days under refrigeration (approximately 4  C), after which formation
of emulsions (droplet size) was investigated using a microscope (BX51,
Olympus, Japan) connected with CCD camera (DP70, Olympus, Japan).
The size of oil droplets was analyzed by an image analysis software
called MetaVue (version 6.3, U.S.A.). The average diameter of droplets
was calculated from the median. In addition, whether or not phase
separation had occurred was determined visually.

described later in greater detail. The oral bioavailability of the

product was compared with that of a standard commercial product
(HJB CoenzymeQ10 EX). The commercial product consists of CoQ10,
olive oil (extra virgin), tocopherol, lecithin, gelatin, glycerol, beeswax, and coloring matter from caramel; the CoQ10 (100 mg)
dissolved in the oil is encapsulated. The quality of the CoQ10
product (e.g., safety of the product and oral bioavailability) is
accredited by the Japanese Coenzyme Q Association.
Five volunteers (gender: male/female 3/2, age: 23.6  3.6,
weight: 70.8  20.3 kg) participated in the bioavailability tests. The
amounts of CoQ10 (ubiquinol-10 and ubiquinone-10) and cholesterol in plasma were determined by a commonly used method
(Sohmiya et al., 2004; Tanino et al., 2005; Wada et al., 2006;
Yamashita & Yamamoto, 1997) with modications. In brief, plasma
(50 ml) and 2-propanol (950 ml) were mixed in a polypropylene
tube. After centrifugation at 10,000g at 4  C for 3 min, 40 ml of the
propanol layer (corresponding to 2 ml of plasma) was injected
immediately into a high-performance liquid chromatography
(HPLC) system equipped with a guard column (Type Supelguard
LC-ABZ, 5 mm, 33  4.6 mm i.d., Supelco Japan, Tokyo), an analytical
column (Type Supelcosil LC-8, 5 mm, 250  4.6 mm i.d., Supelco
Japan, Tokyo), a reduction column (Type RC-10-1, Irica, Kyoto), a UV
detector (210 nm), and an amperometric electrochemical detector
(0.6 V). Two types of mobile phase, 50 mmol equi/l sodium
perchlorate in methanol/water (95/5, v/v) and 50 mmol/l sodium
perchlorate in methanol/isopropanol (90/10, v/v), were delivered at
ow rates of 0.4 and 0.8 ml/min, respectively. The measurements
were performed in four stages: (1) before administration of CoQ10;
(2) after administration of the standard commercial CoQ10 product
during 1 week after lunch; (3) 3 weeks after administration of the
CoQ10 product was stopped; and (4) after administration of the
model emulsied CoQ10 product during 1 week after lunch. The
total content of CoQ10 (TQ) and the ratio of total content of CoQ10 to
content of cholesterol (TQ/TC) were determined at each stage. The
data were interpreted by Duncans multiple comparison tests using
SPSS Software (Base 16.0, SPSS). Statistical signicance was
expressed at the P < 0.05 level.
3. Results and discussion
3.1. Solubility of CoQ10 in fats
Fig. 1 shows the solubility of CoQ10 in the tested fats at 37  C. The
solubility of CoQ10 depended on the type of fat; CoQ10 was more

2.4. Oral bioavailability test of the CoQ10 products

Based on the results obtained in this study, a model emulsied
CoQ10 product was prepared. Preparation of the product is
Table 1
Physical states and major fatty acids of oils used in the present study
Oil

State

Oleic
Palmitic Linoleic
Myristic Stearic
Lauric
acid
acid
acid
acid
acid
acid
(g/100 g) (g/100 g) (g/100 g) (g/100 g) (g/100 g) (g/100 g)

Olive
Safower
Coconut
Butter
Cocoa

Liquid
Liquid
Liquid
Solid
Solid

77
77
7
22
34

10
5
9
33
25

7
14
2
2
3

17
12

3
2
3
10
35

47
4

Fig. 1. Solubility of CoQ10 in fats. Data are shown as mean  SD (n 4). Tests were
performed in four replicates. Means with the same letter are not signicantly different
(P < 0.05).

Table 2
The average size and stability of emulsions after storage
Oil

Safower oil

Butter

Cocoa butter

Olive oil

Coconut oil

Emulsier

Amount of
oil (g/100 g)

8 g/100 g skim milk aqueous solution

0 day (mm)

30 days (mm)

Stability

Water
0 day (mm)

30 days (mm)

Stability

CSL

5
10
30

1.84  0.29
2.22  0.63
2.10  0.68

2.15  0.25
No
No




1.72  0.22
1.64  0.2
1.74  0.27

2.11  0.20
No
No




MG

5
10
30

1.91  0.25
1.46  0.21
1.85  0.39

No
No
No





2.15  0.52
1.87  0.22
1.72  0.46

No
No
No





LC

5
10
30

2.05  0.23
1.81  0.22
2.14  0.25

No
No
No





2.07  0.23
2.04  0.23
1.98  0.26

No
No
No





DATEM

5
10
30

1.82  0.33
1.84  0.25
2.32  0.29

No
No
No





1.75  0.34
2.16  0.28
2.12  0.24

No
No
No





CSL

5
10
30

1.75  0.33
2.04  0.23
1.98  0.48

1.91  0.22
2.03  0.28
No



1.98  0.37
1.99  0.48
2.11  0.46

No
No
No





MG

5
10
30

1.67  0.33
1.77  0.29
2.01  0.48

2.08  0.33
2.11  0.24
No



1.93  0.41
2.16  0.41
2.07  0.47

No
No
No





LC

5
10
30

1.75  0.33
2.04  0.23
1.98  0.48

2.14  0.22
No
No




1.98  0.37
1.99  0.48
2.11  0.46

No
No
No





DATEM

5
10
30

1.66  0.28
2.07  0.33
2.24  0.24

No
No
No





1.65  0.29
1.92  0.29
2.14  0.49

No
No
No





CSL

5
10
30

1.99  0.29
2.05  0.33
1.91  0.55

No
No
No





2.09  0.47
2.12  0.51
2.33  0.47

No
No
No





MG

5
10
30

1.99  0.35
2.04  0.32
2.03  0.27

No
No
No





2.09  0.39
2.38  0.56
2.41  0.73

No
No
No





LC

5
10
30

2.05  0.45
2.06  0.34
2.06  0.55

No
No
No





2.36  0.55
2.30  0.70
2.58  0.77

No
No
No





DATEM

5
10
30

1.76  0.29
1.78  0.26
2.03  0.44

No
No
No





1.84  0.28
1.81  0.25
2.02  0.56

No
No
No





CSL

5
10
30

2.09  0.34
2.06  0.46
1.79  0.52

No
No
No





2.03  0.28
2.15  0.49
2.11  0.44

2.07  0.39
No
No




MG

5
10
30

1.86  0.27
1.84  0.25
2.11  0.19

No
No
No





2.06  0.56
2.11  0.52
2.19  0.56

No
No
No





LC

5
10
30

1.74  0.21
1.88  0.24
2.13  0.19

No
No
No





2.14  0.27
2.03  0.26
1.93  0.24

No
No
No





DATEM

5
10
30

1.85  0.25
2.09  0.29
2.03  0.25

No
No
No





1.84  0.25
1.93  0.26
2.02  0.24

No
No
No





CSL

5
10
30

1.46  0.23
1.72  0.23
1.78  0.19

1.71  0.26
1.82  0.23
No




1.84  0.22
1.86  0.24
1.79  0.23

No
No
No





MG

5
10
30

1.82  0.23
2.06  0.22
2.19  0.38

2.05  0.23
2.58  0.44
No




1.87  0.21
1.88  0.26
2.17  0.26

No
No
No





LC

5
10
30

1.63  0.20
1.93  0.22
1.94  0.44

1.96  0.23
No
No





1.84  0.25
1.96  0.19
1.97  0.23

No
No
No





DATEM

5
10
30

1.71  0.29
1.66  0.25
1.88  0.25

1.96  0.27
No
No





1.49  0.21
2.12  0.29
2.08  0.33

1.83  0.24
2.36  0.44
No



: no separation; : partial separation; : completely separation between oil and continuous phase.
no: droplet size did not observe.

388

P. Thanatuksorn et al. / LWT - Food Science and Technology 42 (2009) 385390

soluble in coconut and safower oils than in the others. It should be

noted that coconut oil signicantly showed high solubility of CoQ10
(P < 0.05). We believe that there may be two major reasons for the
difference in solubility. One is temperature dependence. The
solubility of a solute generally increases with an increase in temperature of the solvent, and the temperature dependence of
solubility depends on the types of solute and solvent. Although
temperature dependence was not investigated in this study, it was
assumed that olive, safower, and coconut oils were better solvents
than butter and cocoa butter at 37  C because olive, safower, and
coconut oils were in the liquid state, but butter and cocoa butter
were in the solid state at room temperature (Table 1). The other
likely reason for solubility differences is the effect of specic fatty
acids contained in the fats. Kommuru et al. (2001) investigated the
solubility of CoQ10 in various types of fat at 30  C and demonstrated
that fats having medium-chain-length fatty acids provided higher
solubility than those consisting of long-chain fatty acids. As shown
in Table 1, olive oil, safower oil, butter, and cocoa butter have longchain fatty acids (stearic acid, oleic acid, linoleic acid, and/or palmitic
acid) as major components. Coconut oil, on the other hand, has
a fatty acid of medium-chain length (lauric acid) as a major
component.

3.2. Emulsion stability

The emulsions are listed in Table 2. Some of the emulsions
maintained oil droplets after storage at 4  C for 30 days while
others did not. The stability of the emulsions depended on the
types of fat, emulsier, and aqueous system, as follows. The
emulsions with coconut oil or butter tended to be more stable than
those with olive oil, safower oil, or cocoa butter. All the emulsions

containing 30 g/100 g w/w fat and most of the emulsions containing 10 g/100 g w/w fat separated into their lipid and aqueous
phases during storage; the stability of the emulsions decreased
with increased content of fats. For the economy of space, only the
typical droplet size distribution of the emulsion with 5 g/100 g
coconut oil with the various emulsiers is shown here in Fig. 2.
Emulsiers with high HLB (CSL, HLB 79 and DATEM,
HLB 810) tended to be more effective than those with low HLB
(MG and LC, HLB 34), that is the maximum peak of droplet size
distribution in the emulsion with high HLB present in the smaller
range, and CSL maintained a more homogenous oil droplet than
DATEM did. Addition of 8 g/100 g w/w skim milk into the aqueous
phase stabilized the emulsion. In addition, the emulsion with
coconut oil, 8 g/100 g skim milk aqueous solution, and CSL has the
good stability and small droplet size. From the solubility of CoQ10 in
fats experiment, coconut oil signicantly provided high solubility of
CoQ10. Therefore, it was concluded that this emulsion was an
optimal formulation.

3.3. Production of a model emulsied CoQ10 product

Based on the results obtained in this study, a model CoQ10
product emulsied with coconut oil, 8 g/100 g w/w skim milk
aqueous solution, and CSL was produced as follows. CoQ10 was
dissolved in coconut oil in a shading tube, and then skim milk
aqueous solution, sugar, and of emulsier were added to the mixture
(100 g of emulsied CoQ10 product composed of 0.28 g of CoQ10,
0.8 g of CSL, 2.6 g of coconut oil, 14 g of sugar, 6.8 g of skim milk and
75.52 g of water). The mixture was homogenized at 3000 rpm for
20 min using a rotary homogenizer and then cooled to 4  C. In order
to perform a secure oral bioavailability test of the emulsied CoQ10,

Fig. 2. Size distribution in the emulsion with 5 g/100 g coconut oil, 8 g/100 g skim milk aqueous solution with the various emulsiers after storage for 0 day.

P. Thanatuksorn et al. / LWT - Food Science and Technology 42 (2009) 385390

389

the formulation of the emulsion and its emulsifying conditions were

modied slightly; sugar was added in order to improve the taste of
the emulsied product, and the emulsication was achieved not by
using a ultrasonic homogenizer, but by using a rotary homogenizer
in order to avoid incorporation of foreign objects such as metal
pieces. These modications caused the following changes in the
emulsion: the size of oil droplets immediately after emulsication
was 2.37  0.59 mm, and the oil droplets turned partially into
a cream-like phase during storage at 4  C for 10 days. The oral bioavailability test was performed before this physical change occurred.
3.4. Oral bioavailability of the model emulsied CoQ10 product
Oral bioavailability of the model emulsied CoQ10 product was
investigated and compared with that of a standard commercial
CoQ10 product. The total content of CoQ10 (TQ) and the ratio of total
CoQ10 content to total content of cholesterol (TQ/TC) in plasma
samples from the ve study participants at each stage are shown in
Figs. 3 and 4, respectively. When the standard commercial CoQ10
product was administered to the study participants for 1 week, TQ
and TQ/TC increased up to 2.2-fold and 2.4-fold, respectively. Three
weeks after the administration was stopped, TQ and TQ/TC had
returned to their initial values. When the emulsied CoQ10 product
was administered to the study participants for 1 week, the TQ and
TQ/TC increased up to 2.7-fold and 2.9-fold, respectively. From the
results, it was found that oral bioavailability of the emulsied CoQ10
product was slightly greater than that of the standard CoQ10 product.
The improvement in bioavailability of formulated samples compared to the commercial sample is not signicant (from 2.2-fold to
2.7-fold) possibly because of the relatively large drop size. Using the
rotary homogenizer instead of the ultrasonic homogenizer leads to
the increasing in size of oil droplet which affected on the adhesion
and adsorption to the intestinal epithelial cells. It is known that nmscale of particles improves the adhesion to and adsorption into the
intestinal epithelial cells (Xia et al., 2006, 2007); further improvement of oral bioavailability of CoQ10 is expected by preparation of
a nanoemulsion. Therefore, this will be the subject of a future study.
4. Conclusion
An emulsied CoQ10 product containing a fat and an emulsier
commonly used in the food industry was produced. In addition, it

Fig. 3. Total content of CoQ10 (TQ) at each stage: (1) before administration of CoQ10; (2)
after administration of the standard commercial CoQ10 product during 1 week after
lunch; (3) 3 weeks after the administration of the CoQ10 product was stopped; and (4)
after administration of the model emulsied CoQ10 product during 1 week after lunch.
Data are shown as mean  SD (n 5). Means with the same letter are not signicantly
different (P < 0.05).

Fig. 4. The ratio of total content of CoQ10 to total content of cholesterol (TQ/TC) at each
stage, as shown in Fig. 3. Data are shown as mean  SD (n 5). Means with the same
letter are not signicantly different (P < 0.05).

was conrmed that the oral bioavailability of the product was

slightly greater than that of a standard commercial product. In
order to improve the productivity and quality of CoQ10 supplements, these results will be useful not only fundamentally, but also
practically. A possible extension of this research would involve
further collection of fundamental data on emulsication of CoQ10
with various food materials in order to produce more stable and
more bioavailable emulsied products (e.g., nanoemulsion).
Acknowledgments
Financial support provided by High-Tech Research Center
Project for Private Universities: matching fund subsidy from MEXT
(Ministry of Education, Culture, Sports, Science and Technology),
20052009 is gratefully acknowledged. The authors thank
Professor Yorihiro Yamamoto, Dr. Yutaka Tanino, and Dr. Helen
Palmer (School of Bionics, Tokyo University of Technology) for their
technical support and advice.
References
Bhagavan, H. N., & Chopra, R. K. (2007). Plasma coenzyme Q10 response to oral
ingestion of coenzyme Q10 formulations. Mitochondrion, 7, S78S88.
Carli, F., Chiellini, E. E., Bellich, B., Macchiavelli, S., & Cadelli, G. (2005). Ubidecarenone nanoemulsied composite systems. International Journal of Pharmaceutics, 291, 113118.
Gao, X. Y., Nishimura, K., Hirayama, F., Arima, H., Uekama, K., & Schmid, G., et al.
(2006). Enhanced dissolution and oral bioavailability of coenzyme Q10 in dogs
by inclusion complexation with g-cyclodextrin. Asian Journal of Pharmaceutical
Sciences, 1, 95102.
Kang, B. K., Lee, J. S., Chon, S. K., Jeong, S. Y., Yuk, S. H., & Khang, G., et al. (2004).
Development of self-microemulsifying drug delivery systems (SMEDDS) for oral
bioavailability enhancement of simvastatin in beagle dogs. International Journal
of Pharmaceutics, 274, 6573.
Kommuru, T. R., Gurley, B., Khan, M. A., & Reddy, I. K. (2001). Self-emulsifying
drug delivery systems (SEDDS) of coenzyme Q10: formulation development
and bioavailability assessment. International Journal of Pharmaceutics, 212,
233246.
Mattila, P., & Kumpulainen, J. (2001). Coenzyme Q9 and Q10: contents in foods and
dietary intake. Journal of Food Composition and Analysis, 14, 409417.
Nazzal, S., Nutan, M., Palamakula, A., Shah, R., Zaghloul, A. A., & Khan, M. A. (2002).
Optimization of a self-nanoemulsied tablet dosage form of ubiquinone using
response surface methodology: effect of formulation ingredients. International
Journal of Pharmaceutics, 240, 103114.
Nazzal, S., Smalyukh, I. I., Lavrentovich, O. D., & Khan, M. A. (2002). Preparation and
in vitro characterization of a eutectic based semisolid self-nanoemulsied drug
delivery system (SNEDDS) of ubiquinone: mechanism and progress of emulsion
formation. International Journal of Pharmaceutics, 235, 247265.
Palamakula, A., & Khan, M. A. (2004). Evaluation of cytotoxicity of oils used in
coenzyme Q10 self-emulsifying drug delivery systems (SEDDS). International
Journal of Pharmaceutics, 273, 6373.

390

P. Thanatuksorn et al. / LWT - Food Science and Technology 42 (2009) 385390

Purchas, R. W., Busboom, J. R., & Wilkinson, B. H. P. (2006). Changes in the forms of
iron and in concentrations of taurine, carnosine, coenzyme Q10, and creatine in
beef longissimus muscle with cooking and simulated stomach and duodenal
digestion. Meat Science, 74, 443449.
Sohmiya, M., Tanaka, M., Tak, N. W., Yanagisawa, M., Tanino, Y., & Suzuki, Y., et al.
(2004). Redox status of plasma coenzyme Q10 indicates elevated systemic oxidative stress in Parkinsons disease. Journal of the Neurological Sciences, 223,
161166.
Tanino, Y., Budiyanto, A., Ueda, M., Nakada, A., Nyou, W. T., & Yanagisawa, M., et al.
(2005). Decrease of antioxidants and the formation of oxidized diacylglycerol in
mouse skin caused by UV irradiation. Journal of Dermatological Science
Supplement, 1, S21S28.
Terao, K., Nakata, D., Fukumi, H., Schmid, G., Arima, H., & Hirayama, F., et al. (2006).
Enhancement of oral bioavailability of coenzyme Q10 by complexation with
g-cyclodextrin in healthy adults. Nutrition Research, 26, 503508.

Ueno, M., Ijitsu, T., Horiuchi, Y., Hirayama, F., & Uekama, K. (1989). Improvement of
dissolution and absorption characteristics of ubidecarenone by dimethyl-bcyclodextrin complexation. Acta Pharmaceutica Nordica, 2, 94104.
Wada, H., Hagiwara, S., Saitoh, E., Ieki, R., Okamura, T., & Ota, T., et al. (2006). Increased oxidative stress in patients with chronic obstructive pulmonary disease
(COPD) as measured by redox status of plasma coenzyme Q10. Pathophysiology,
13, 2933.
Xia, S., Xu, S., & Zhang, X. (2006). Optimization in the preparation of coenzyme Q10
nanoliposomes. Journal of Agricultural and Food Chemistry, 54, 63586366.
Xia, S., Xu, S., Zhang, X., & Zhong, F. (2007). Effect of coenzyme Q10 incorporation
on the characteristics of nanoliposomes. Journal of Physical Chemistry B, 111,
22002207.
Yamashita, S., & Yamamoto, Y. (1997). Simultaneous detection of ubiquinol and
ubiquinone in human plasma as a marker of oxidative stress. Analytical
Biochemistry, 250, 6673.