Thank you for this citation list on CoQ10.
I just quote it so that we have it under a headline with CoQ10.

Alas, in food lists like USDA stuff like CoQ10 and aLA (alpha Lipoic acid)
are not listed. But both are molecules very important to the energy
mechanism and related to diabetes, insulin resistance, energetic feeling.
The first in the citric acid cycle, the second at pyruvate stage.

(Don't confuse aLA with ALA the w-3 EFA..  we should better call LNA)

You have a similar list on lipoic acid?

Amadeus


On Fri, 27 Jul 2001 12:08:07 -0400, Marilyn Harris <[log in to unmask]>
wrote:

>>> with some onions and your favorite herbs in the broth.  None of
>>> the references I have say anything about heat affecting CoQ10.
>
>I would re-think your cooking times and temperatures. It's possible that
>some of it on the inside can withstand somewhat high temperatures although
>probably not for too long. Anyhow, just for your information;
>
>http://www.fit-zone.com/library/E/endurance_training/coq10.html
>
>"Eating foods cooked or processed destroys the COQ-10 and/or the substrates
>which our body would convert into replacing depleted COQ-10 tissue
>stores.(Pure COQ-10 is a bright yellow in its active form, but once it is
>exposed to light or 115 degrees heat it is rendered inactive.) Eating foods
>rich in COQ-10 (sardines, green vegetables, cereals, and raw nuts) will
>spare COQ-10 tissue losses."
>
>-------------------
>
>http://www.living-well-online.com/d.cgi/barleygreen/cellsparc_360_pds.htm
>
>"It is also found in vegetables, in particular spinach and broccoli.
>Coenzyme Q10 is easily destroyed in the cooking process, and in refined
>grains, much of the coenzyme Q10 is removed."
>
>-------------------
>
>http://www.antiagingchoices.com/Nutritional_products/circulatory_cardiovasc
ular/
>
>"CoQ10 is perishable and can break down at temperatures reaching 115° F "
>
>-------------------
>
>http://www.campo-research.com/campo/products/bio/part3.html
>
>"CoQ10 has a very long shelf-life when protected from light and excessive
>heat, with little deterioration occurring over periods of up to several
>years at room temperature. When exposed to light, however, CoQ10 will
>degrade quite rapidly."
>
>-------------------
>
>http://wwwnt4.clark.net/nutramax/human/comax.htm
>
>"This aspect of coenzyme Q10 is extremely important because exposure to
>oxygen in the air, light, and heat during commercial production of CoQ10
can
>cause extensive oxidation. If not protected from the relentless exposure to
>oxygen during manufacture, distribution, and storage, CoQ10 can be degraded
>and lose its effectiveness. "
>
>-------------------
>
>
>On the other hand you have this [below] - although how hot can can a
shipped
>product get? Surely no more than a little over 100 degrees F?:
>
>-------------------
>
>"In one case, a shipment of CoQ10 was exposed to extremely high
temperatures
>for an extended period. The member asked us to replace the CoQ10 with an
>overnight delivery which we did gladly We asked the member to mail us the
>CoQ10 for analysis. The Coenzyme Q10 was exposed even more heat by the time
>we received it from the member. We then sent this bottle off to an
>independent assay laboratory for analysis.
>
>As you can see from the following report, there was no deterioration of the
>Coenzyme Q10, despite greater than normal heat exposure:
>
>We have been assured by the pharmaceutical suppliers of the premium
>ingredients contained in every product we recommend that the nutrients they
>manufacture are designed to withstand long exposure to the inevitable high
>temperatures that occur during summer shipping."
>
>http://www.lef.org/magazine/mag96/feb96-update2.html
>
>-------------------
>
>Best,
>
>Marilyn