PQQ is pyrroloquinoline quinone. It is found in many foods. Parsley, green bell peppers, spinach, kiwi, papaya, green tea and oolong tea have higher levels of PQQ than other foods. Our body cannot make PQQ. However, low levels of PQQ can lead to serious health problems.
In most cells in our body, there are organelles called mitochondria. The main role of mitochondria is to break down glucose and produce energy. We lose mitochondria as we age. The aging processes also cause mitochondria to decay and become less efficient. Mitochondrial malfunction has been linked to literally all diseases of aging.
PQQ helps the body in many ways. PQQ is responsible for the growth of new mitochondria and the reconditioning of failing mitochondria. One of the primary diseases of aging is Alzheimer’s disease. Mitochondrial damage in the brain increases with each year of age. A person aged 70 has significantly more brain damage than a 40-year-old.
Studies have shown that Alzheimer’s disease has several causes. One cause is the accumulation of a deformed protein called beta-amyloid. It causes brain cell damage and death. PQQ can pass through the blood-brain barrier and protect the brain. It can save dying brain cells and reverse the effects of the beta-amyloid proteins.
In a similar brain disease associated the aging, Parkinson’s, the primary culprit is the protein called alpha-synuclein. It is toxic to brain tissue. PQQ protects the brain tissue against the toxicity of alpha-synuclein. Most of this protection is in the form of antioxidation.
Free radicals attack every cell in our body every second of every day. An antioxidant like vitamin C can provide electrons to counter the effect of a free radical. Vitamin C can be reconstituted four times before its effectiveness is used up. Some antioxidants are used up sooner, others last longer. PQQ can be regenerated 20,000 times or more.