Coenzyme Q10 contents in foods and fortification strategies

Critical Reviews in Food Science and Nutrition

Volumn 50, Issue 4, 2010, Pages 269-280

  Pravst, Igor ^a   Žmitek, Katja ^b   Žmitek, Janko ^b  

^a Nutrition Institute   (Slovenia)

^b Higher School of Applied Sciences   (Slovenia)

Author keywords

Antioxidants; CoQ10; Fortification; Functional food; Q10vital; Ubiquinol; Ubiquinone

Indexed keywords

ANIMALIA;

ANTIOXIDANT; DRUG DERIVATIVE; UBIDECARENONE; UBIQUINONE; VITAMIN;

AGE; BIOAVAILABILITY; DIET SUPPLEMENTATION; FAT INTAKE; FOOD ANALYSIS; FUNCTIONAL FOOD; HUMAN; NUTRITIONAL VALUE; OXIDATION REDUCTION REACTION; REVIEW; SOLUBILITY;

AGE FACTORS; ANTIOXIDANTS; BIOLOGICAL AVAILABILITY; DIETARY FATS; FOOD ANALYSIS; FOOD, FORTIFIED; FUNCTIONAL FOOD; HUMANS; NUTRITIVE VALUE; OXIDATION-REDUCTION; SOLUBILITY; UBIQUINONE; VITAMINS;

EID: 77949562391     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408390902773037     Document Type: Article

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