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

Figure 1

Changes in serum total CoQ₁₀ concentration (a) and a comparison of ΔAUC_0–5 (b) after the consumption of P30 in clear soup, P30 in miso soup, P30 in milk soup, or P30 in raw egg sauce. 120 mg of CoQ₁₀ was administered. In Figure 1(a), the open circle represents P30 in clear soup, closed circle represents P30 in miso soup, open triangle represents P30 in milk soup, and open square indicates P30 in raw egg sauce. Data are mean ± SD for the eight individuals who participated in all four of the experiments. Figure 1(b) shows box plots for the ΔAUC_0–5 for these eight participants. The boundary of the box closest to zero indicates the 25th percentile, the line within the box indicates the median, the multiplication sign within the box indicates the mean, and the boundary of the box farthest from the origin indicates the 75th percentile. Whiskers above and below the box indicate the 10th and 90th percentiles. Data were analyzed with one-way analysis of variance with repeated measures, and differences between the means were evaluated using Holm–Bonferroni post hoc tests. Different lower case letters indicate significant differences, with .

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