Friday, January 27, 2012. A crossover study described in the January, 2012 issue of the Journals of Gerontology Series A revealed that the addition of coenzyme Q10 (CoQ10) to a Mediterranean diet lowers a number of indicators of inflammation in older men and women.
Researchers at the University of Cordoba and the Instituto de Salud Carlos III in Spain enrolled ten men and ten women aged 65 and older who were not being treated for inflammation or elevated lipids. Participants were randomized to receive one of three dietary regimens for a four week period, followed by two additional four week periods in which the regimens previously not received were administered. The regimens consisted of a Mediterranean diet, which contains high amounts of vegetables, fruit, olive oil and other healthy foods; a Mediterranean diet supplemented with 200 milligrams per day coenzyme Q10, and a Western diet providing 38 percent of total energy as fat and containing high amounts of saturated fat. Fasting and postprandial blood samples collected at the end of each intervention were analyzed for the expression of genes involved in inflammation.
At the conclusion of the study, consumption of the Mediterranean diet was found to be associated with a reduction in the expression of a number of genes involved in the inflammatory process. The addition of coenzyme Q10 to the diet further reduced the expression of three significant genes, including interleukin 1-beta, in comparison with the other diets. In previous research involving the Mediterranean diet, the researchers observed a reduction in oxidative stress that occurs after a meal, which was further improved by CoQ10. “In healthy humans, plasma oxidative damage may be partially prevented by CoQ supplementation, which has been replicated in other populations, like psoriasis or coronary heart disease patients,” Jose Lopez-Miranda and colleagues write.
They remark that the current study’s results “support that the consumption of a Mediterranean diet supplemented with CoQ is beneficial for healthy aging of individuals. We can conclude that specific dietary intervention might be a new, interesting, and promising challenge in the treatment (and mainly prevention) of processes that lead to a rise in chronic inflammation and oxidative stress, such as cardiovascular, neurodegenerative diseases, and aging.”