Coenzyme Q10, also known as ubiquinone, ubidecarenone, coenzyme Q, This oil-soluble, vitamin-like substance is present in most eukaryotic cells, primarily in the mitochondria. It is a component of the electron transport chain and participates in aerobic cellular respiration, generating energy in the form of ATP. Ninety-five percent of the human body’s energy is generated this way. Therefore, those organs with the highest energy requirements—such as the heart, liver and kidney—have the highest CoQ10 concentrations. The capacity of this molecule to exist in a completely oxidized form and a completely reduced form enables it to perform its functions in the electron transport chain, and as an antioxidant, respectively.
Is Coenzyme Q10 gluten free?
Coenzyme Q10 is gluten free and widely used in gluten free food to provide to .
Why is Coenzyme Q10 gluten free?
Coenzyme Q10(Hydroxyethyledene Diphosphonic Acid) is used as scale and corrosion inhibition in circulating cool water system, oil field and low-pressure boilers in fields such as electric power, chemical industry, metallurgy, fertilizer, etc.. In light woven industry, Coenzyme Q10 is used as detergent for metal and nonmetal. In dyeing industry, Coenzyme Q10 is used as peroxide stabilizer and dye-fixing agent; In non-cyanide electroplating, Coenzyme Q10 is used as chelating agent. The dosage of 1-10mg/L is preferred as scale inhibitor, 10-50mg/L as corrosion inhibitor, and 1000-2000mg/L as detergent. Usually, Coenzyme Q10 is used together with polycarboxylic acid.
How is Coenzyme Q10 used in gluten free food?
Coenzyme Q10 is widely used in to provide to . Coenzyme Q10 is usually used in processed food rather than daily recipe.
Why should you go Gluten free?
Celiac disease: Celiac disease is an autoimmune disease that attacks the small intestine due to the presence of gluten, for which a gluten-free diet is the only medically-accepted treatment. In 2009 research showed between 0.5 and 1.0 percent of people in the US and UK are sensitive to gluten due to celiac disease. So people with Celiac disease have to stick to gluten free diet to avoid unexpected side effect caused by consumption of gluten.
Non-celiac gluten sensitivity: Some people may be sensitive to gluten but do not have celiac disease and feel better on a diet with less gluten. However, there are no specific symptoms confirmed. Non-celiac gluten sensitivity also drives more people to gluten free diet when people believe that they feel better when eating gluten free.
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