Pyrroloquinoline Quinone (PQQ): Its impact on human health and potential benefits

IF 6.2 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Current Research in Food Science Pub Date : 2024-01-01 DOI:10.1016/j.crfs.2024.100889
Tingdong Yan , Muhammad Farrukh Nisar , Xiaomeng Hu , Jieming Chang , Yichen Wang , Yan Wu , Zhaoguo Liu , Yi Cai , Jia Jia , Yanming Xiao , Chunpeng Wan
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Abstract

Pyrroloquinoline Quinone (PQQ) is a redox-active quinone molecule with significant implications for human health. Originally identified as a bacterial cofactor, PQQ has since been lauded for its diverse biological and therapeutic activities. It serves as an essential cofactor for oxidative enzymes that are vital for mitochondrial function and ATP synthesis. PQQ exhibits superior antioxidant properties that protect against ROS-mediated oxidative stress, aging, neurodegenerative diseases, certain cancers, diabetes, and metabolic disorders. It also enhances cognitive abilities and reduces insulin sensitivity. PQQ's antioxidant nature helps mitigate oxidative stress, which is implicated in many diseases. It has been shown to target cancer cells selectively, suggesting its potential as a therapeutic agent. Clinical studies have indicated the potential benefits of PQQ supplementation, including improvements in cardiovascular health, cognitive function, weight management, insulin sensitivity, and the prevention of metabolic syndromes. The safety of PQQ has been established, with no reported toxicity or genotoxicity in various studies, and it is considered a safe nutritional supplement. Future research directions should focus on determining the optimal dosages of PQQ for specific health outcomes and assessing its long-term effectiveness and safety. The translation of PQQ research into clinical practice could offer new strategies for managing metabolic disorders, enhancing cognitive health, and potentially extending lifespan. In summary, PQQ is a promising molecule with broad potential health benefits, impacting human health from cellular metabolism to disease prevention and treatment, positioning it as a key player in nutritional science and public health.

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吡咯并喹啉醌 (PQQ):对人类健康的影响和潜在益处
吡咯喹啉醌(PQQ)是一种具有氧化还原活性的醌分子,对人类健康具有重要影响。PQQ 最初被认为是一种细菌辅因子,后来因其多种多样的生物和治疗活性而备受赞誉。它是对线粒体功能和 ATP 合成至关重要的氧化酶的重要辅助因子。PQQ 具有卓越的抗氧化特性,可防止 ROS 介导的氧化应激、衰老、神经退行性疾病、某些癌症、糖尿病和代谢紊乱。它还能增强认知能力,降低胰岛素敏感性。PQQ 的抗氧化性有助于减轻与许多疾病有关的氧化应激。研究表明,它能选择性地靶向癌细胞,这表明它具有作为治疗剂的潜力。临床研究表明,补充 PQQ 有助于改善心血管健康、认知功能、体重管理、胰岛素敏感性和预防代谢综合征。PQQ 的安全性已经得到证实,在各种研究中都没有关于其毒性或遗传毒性的报道,因此被认为是一种安全的营养补充剂。未来的研究方向应侧重于确定 PQQ 对特定健康结果的最佳剂量,并评估其长期有效性和安全性。将 PQQ 研究成果转化为临床实践,可为控制代谢紊乱、增强认知健康和延长寿命提供新的策略。总之,PQQ 是一种前景广阔的分子,具有广泛的潜在健康益处,从细胞代谢到疾病预防和治疗都会对人类健康产生影响,是营养科学和公共卫生领域的重要角色。
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来源期刊
Current Research in Food Science
Current Research in Food Science Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
3.20%
发文量
232
审稿时长
84 days
期刊介绍: Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.
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