Tier 3 — preclinical

Miso Soup Consumption Enhances the Bioavailability of the Reduced Form of Supplemental Coenzyme Q10.

Michiyo Takahashi, Mayumi Nagata, Takehiko Kaneko, Toshikazu Suzuki
Journal of Nutrition and Metabolism 2020 2020:5349086

Bibliography

PubMed
PMID 31998536
PubMed Central
PMC6969983
Competing interests
The authors declared no conflicts of interest. The reduced CoQ10 test material was supplied for the study.

Study snapshot

DesignRepeated-measures human food-interaction bioavailability study
ModelHealthy adults
Sample13
Intervention120 mg reduced CoQ10 with clear soup, miso soup, milk soup or raw egg sauce on separate test occasions
DurationFour single-dose test occasions separated by 6–14 weeks
EndpointsEarly serum CoQ10 concentration; AUC over the first 5 hours; Food-dependent absorption rate

What the study showed, in plain terms

Thirteen healthy adults consumed 120 mg of reduced CoQ10 with four different foods on separate occasions.

Miso soup produced a faster early rise in serum CoQ10 and about 1.5 times the five-hour exposure compared with the other tested foods, showing that the accompanying meal can alter short-term absorption.

Key findings

Miso soup produced the fastest early increase in serum reduced CoQ10 among the four tested food conditions.

Five-hour exposure was approximately 1.5 times higher with miso soup than with the other tested foods.

The result supports a food-context effect on CoQ10 bioavailability but does not establish miso soup as universally optimal.

What this study can and cannot tell us

The study included only 13 healthy adults, assessed a specific reduced-CoQ10 product and specific foods, and focused on the first five hours after dosing.

The findings cannot be generalized into a universal meal rule or a morning-versus-night recommendation.

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