BioPQQ™

Pyrroloquinoline quinone (abbreviated PQQ) was first discovered by the Norwegian biochemist Jens G. Hauge in 1964 and recognized as an important cofactor in metabolic processes in bacteria. In 1967, microbiologists C. Anthony and L. J. Zatman recognised that this previously unknown factor was also significant in relation to the breakdown of alcohol; this is why they named the substance methoxatin. Approximately 15 years later, the biologist S. A. Salisbury and his colleagues were successful in isolating this substance from certain microorganisms and determining its exact chemical structure. However, it was not until 2003 that Japanese brain researcher Tadafumi Kato’s team discovered that PQQ also occurs in rodents and other mammals, including humans.

PQQ is an important redox cofactor that can be classified as a new B-vitamin, along the lines of niacin or riboflavin. The main function of this new vitamin is to help regulate the metabolism of the amino acid lysine.

Although the official classification of PQQ as a vitamin had long been in question, today scientists agree that it is indeed an essential vitamin. Thus, in 2003, 55 years after the discovery of the last vitamin, vitamin B12, in 1948, this new substance was added to the vitamin family.

PQQ’s status as a true vitamin has been proven based on both its structural similarity to vitamin B2 and vitamin B3 and the fact that PQQ cannot be independently formed by most organisms and must instead be obtained from the diet. Its location in the mitochondria of the cells promotes the formation of new cellular power sources. Because PQQ is located specifically where free radicals are formed in the mitochondria, it is able to intercept them. Furthermore, it encourages the activation of important mitochondrial repair mechanisms. It possesses powerful antioxidant properties and is much more resistant than vitamin C, promoting overall health. For example, in cases of unhealthy blood sugar levels, PQQ is capable of maintaining healthy insulin sensitivity. Furthermore, it helps to protect the cells of the heart and brain. Additionally, PQQ’s ability to support mitochondrial health may help protect against unhealthy cell growth.

The main sources of this water-soluble vitamin include fruits like papaya and kiwi, but also various teas, green vegetables, milk (particularly breast milk) and certain meat products. However, the greatest amounts of PQQ can be found in fermented soy; the traditional Japanese food natto. Because the concentration of this vitamin in various food products is often too low, supplementing with PQQ is recommended.