CoQ10 improves antioxidant defenses

CoQ10 improves antioxidant defenses, insulin sensitivity in clinical trial

Results from a randomized trial reported in the October 2018 issue of the Journal of Research in Medical Sciencesrevealed improvements in total antioxidant capacity, insulin sensitivity and fasting blood glucose in women with type 2 diabetes who were given coenzyme Q10 (CoQ10).

“Coenzyme Q10 is an important micronutrient that plays a central role in mitochondrial electron transport chain and protects the body from damage by reactive oxygen species (ROS),” note Parvin Zarei and colleagues at Arak University of Medical Sciences in Iran in their introduction.

Thirty-four women with diabetes received 100 milligrams CoQ10 and an equal number of diabetic women received a placebo daily for 12 weeks. Blood pressure, fasting blood glucose, and levels of serum alpha-amylase (a digestive enzyme), adenosine deaminase (whose activity is increased in diabetes and metabolic syndrome), CoQ10, catalase (an antioxidant made in the body), total antioxidant capacity and the quantitative insulin sensitivity check index (QUICKI) were assessed at the beginning and end of the treatment period.

At the end of the trial, systolic and diastolic blood pressure were significantly lower among participants who received CoQ10 in comparison with measurements obtained at the beginning of the intervention. While blood glucose decreased in the CoQ10-supplemented group, serum CoQ10, total antioxidant capacity, catalase activity and insulin sensitivity increased. CoQ10, total antioxidant capacity and catalase activity were also higher in supplemented subjects in comparison with the placebo group.

“The results of the current study showed that daily supplementation with 100 mg of CoQ10 for 12 weeks in women with type 2 diabetes mellitus could cause a significant increase in values of catalase, total antioxidant capacity, and QUICKI and a significant decrease in fasting blood sugar levels which could reinforce the antioxidant defense system and improve insulin sensitivity,” the authors conclude.

—D Dye