PQQ, An Emerging Ingredient in Brain Health

Two month ago on August 17, China's National Center for Safety Risk Assessment released a public consultation on the new food ingredients Kwanzan Cherry and pyrroloquinoline quinone disodium salt, these two ingredients used in the fields of anti-glycation and brain health respectively. 

What is PQQ

Pyrroloquinoline quinone disodium salt is the main form of pyrroloquinoline quinone (PQQ) obtained from health food. It is well known that the cofactors of dehydrogenases are nicotinamide nucleotides (NAD+ and NADP+), flavin nucleotides (FMN and FAD), coenzyme A and coenzyme Q. PQQ as a dehydrogenase cofactor is less known and was not identified by scientists until the late 1970s. Currently PQQ in nature is thought to be derived only from Gram-negative bacteria (G-) or synthesized artificially through coupling, oxidation and ester hydrolysis reactions. 

Pyrroloquinoline quinone, short as PQQ, is an oxidoreductase cofactor with similar physiological functions as vitamins and can be obtained from fruits and vegetables (such as kiwi and green peppers), as well as human breast milk.

Pyrroloquinoline quinone disodium salt is the most commonly obtained form of PQQ and is mainly used in health foods (dietary supplements)

Effect of PQQ

Antioxidant. PQQ and its derivatives have a stronger free radical scavenging capacity than vitamin c, cysteine, glutathione, etc. Improves growth and development. The daily weight gain of weaned piglets increased significantly with the concentration of pyrroloquinoline quinone disodium salt. Enhance immunity. Improve sleep. Relieve physical fatigue.

Functional scenarios of PQQ

Brain health: Coenzyme Q10 Ginkgo biloba extract PS (phosphatidylserine) Pseudomalaria extract EHA/EPA

Energy supplement: NMN Maca Ginseng L-Carnitine

Oral Beauty: Collagen Hyaluronic Acid Ceramide N-Acetyl Glucosamine Mangosteen Pericarp Extract

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