I took a look at the brand and type of CoQ-10 ya’ll were using and I’m pretty sure it was the in the form of ubiquinone which is the most common. The problem with that form is the difference in bioavailability is remarked on in the article I lifted from Wikipedia. It seems the body has trouble using the ubiquinone form when taken orally The short take is, someone like me suffering from severe muscle cramping due to statins, should take the ubiquinol form. If for some reason he should have to go back on statins it would definetly be worth a try.
Side Note … BEEF LIVER and PORK SHOULDER are : CoQ-10 Stars! They taste better and are cheaper than the pills…, as long as gout isn’t an issue. (in the food list below bioavailability )
It is well-established that CoQ10 is not well absorbed into the body, as has been published in many peer-reviewed scientific journals. Since the ubiquinol form has two additional hydrogens, it results in the conversion of two ketone groups into hydroxyl groups on the active portion of the molecule. This causes an increase in the polarity of the CoQ10 molecule and may be a significant factor behind the observed enhanced bioavailability of ubiquinol. Taken orally, ubiquinol exhibits greater bioavailability than ubiquinone.
Content in foodsEdit
In foods, there are varying amounts of ubiquinol. An analysis of a range of foods found ubiquinol to be present in 66 out of 70 items and accounted for 46% of the total coenzyme Q10 intake (in the Japanese diet). The following chart is a sample of the results.
Food Ubiquinol (μg/g) Ubiquinone (μg/g)
Beef (shoulder) 5.36 25
Beef (liver) 40.1 0.4
Pork (shoulder) 25.4 19.6
Pork (thigh) 2.63 11.2
Chicken (breast) 13.8 3.24
Mackerel 0.52 10.1
Tuna (canned) 14.6 0.29
Yellowtail 20.9 12.5
Broccoli 3.83 3.17
Parsley 5.91 1.57
Orange 0.88 0.14
Ubiquinol is a benzoquinol and is the reduced product of ubiquinone also called coenzyme Q10. Its tail consists of 10 isoprene units.