Clean Coenzyme (ubiquinone) Q10 302mg
Supplement details
Product Name: Co-Enzyme Q10
Scientific Name: 2-[(2E,6E,10E,14E,18E,22E,26E,30E,34E)-3,7,11,15,19,23,27,31,35,39-Decamethyltetraconta-2,6,10,14,18,22,26,30,34,38-decaenyl]-5,6-dimethoxy-3-methylcyclohexa-2,5-diene-1,4-dione
Other Known Names: Ubiquinone, Ubidcarenone, Ubidécarénone, Coenzima,
What is it? Coenzyme Q10 - ubiquinone
Not a vitamin, not a herb: a fat-soluble molecule your own body makes, sitting in the membrane of every mitochondrion in every cell you have, where it shuttles electrons along the chain that turns food into usable energy.
It's in the food you eat too, organ meat, oily fish, beef, and less of it in nuts and oils. This is the same molecule, made by fermentation and supplied as a dry orange-yellow crystalline powder,
Why the name. "Q" for quinone, the ring at the heart of the molecule; "10" for the ten isoprene units on its tail, humans have ten, rats have nine, some bacteria have six. "Coenzyme" because it works alongside enzymes rather than being one.
Its other name, ubiquinone, was coined at Liverpool University in the 1950s and means "the quinone that's everywhere", ubiquitous, because it turned up in every tissue anyone looked at.
Ubiquinol is the same molecule with two extra hydrogens, the "reduced" form; ubiquinone is the "oxidised" form; the body flips between the two constantly.
How long people have used it. As a named substance, since 1957, and the discovery was a two-country race. Richard Morton at Liverpool isolated a yellow quinone from rat liver in 1955 and christened it ubiquinone.
Frederick Crane in David Green's lab at the University of Wisconsin pulled the same compound out of beef-heart mitochondria in 1957 and called it coenzyme Q; and Karl Folkers at Merck, the same Folkers who'd crystallised B12 a decade earlier, worked out the structure in 1958.
The British thread runs on through Peter Mitchell, who worked out what it does in the electron chain from a private laboratory he set up in a Cornish manor house near Bodmin, funded largely by himself, and won the Nobel Prize in Chemistry for it in 1978.
Japan turned it into an industry: Kaneka in Osaka worked out how to make it by yeast fermentation in 1977, and Japan and China between them still make nearly all of the world's supply. Ubiquinol, the reduced form, only became stable enough to sell in 2006.
Who used it. It wasn't known to exist until Eisenhower's second term. Japan first and most, from the 1970s, where it's been an everyday product for fifty years; then, oddly, Denmark, which became the biggest per-head market in Europe in the 1990s and where a Danish company built the modern European Q10 trade;
the US from the 1980s under Folkers, who spent the last three decades of his life on it at the University of Texas; and the UK and Germany from the 1990s on. If your grandparents took it, they took it in a softgel from a Danish or Japanese factory.
Which part of the plant is used ? Fermentation (Rhodobacter sphaeroides)
Strength / Specs ? 98%.
What exactly do we get ? 302mg of Co-Enzyme Q10 + 34mg of our Uptake blend per serving which is 2 capsules. Our uptake blend is (1:1:1) Black Pepper extract (10% piperine), Ginger extract (5% Ginerol), Cumin extract (10:1). We sell all of our products in monthly packs so it's easy to buy and rebuy things that help us.
