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CoQ-10 100mg (60 Capsules)

Club Price: $26.46
Retail: $29.40
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  • UPC: 697983020571
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Supplement / Product Facts



These are the ingredients related to CoQ-10 100mg (60 Capsules). You can collapse or expand all of them with the Collapse all and Expand all links above.


Annatto are native to South America, and are currently mostly in use as a flavouring and food colouring in Central and Northern South America. In the Caribbean, the seeds are usually fried in (animal or vegetable) fat; after discarding the seeds, the then golden-yellow fat is used to fry vegetables or meat. By this procedure, a golden yellow to golden brown colour is achieved. Mexican cooks often use a paste (achiote) of annatto seeds with some preservatices (acetic acid) that dissolves completely in hot fat; it is easy to use and can also be added to marinades and sauces to improve the colour. Similar use is found in South America, namely, Peru and Bolivia.


Glazing Agent. Beeswax is a tough wax? formed from a mixture of several compounds secreted by honeybees, in the form of thin scales from glands, on the ventral surface of the abdomen and used in building the combs in which the young are raised and honey and pollen are stored. Its color varies from yellowish-white to brownish depending on purity. It has a high melting point, near 60AC. Beeswax is used commercially to make fine candles, in polishing materials, as a component of modelling waxes, and in a variety of other products.


Coenzyme Q10 (also known as ubiquinone, ubidecarenone, coenzyme Q, and abbreviated at times to CoQ10, CoQ, Q10, or Q) is a benzoquinone, where Q refers to the quinone chemical group, and 10 refers to the isoprenyl chemical subunits.

This vitamin-like substance is, by nature, present in most human cells except red blood cells and eye lens cells (no mitochondria) and are responsible for the production of the body’s own energy. In each human cell, food energy is converted into energy in the mitochondria with the aid of CoQ10. Ninety-five percent of all the human body’s energy requirements (ATP) is converted with the aid of CoQ10. Therefore, those organs with the highest energy requirements – such as the heart, the lungs, and the liver – have the highest CoQ10 concentrations


Gelatin is a protein obtained from animal hides and bones. It has little nutritional value, because it contains a little of several essential amino acids. Gelatin often contains monosodium glutamate (MSG) to which many people have adverse reactions.


In nature, glycerin forms the backbone of fat and oil molecules. The body uses it as a source of energy or as a starting material in making more-complex molecules.. In its common liquid form, glycerol is nonpoisonous, colorless, odorless and sweet tasting and has a high viscosity. Glycerine is an important component of fat and vegoil molecules and phospholipids Serves as humectant, solvent and sweetener, may help preserve foods. Solvent for flavors (such as vanilla) and food coloring. Humectant and softening agent in candy, cakes and casings for meats and cheeses. Manufacture of mono- and di-glycerides for use as emulsifiers. Used in manufacture of polyglycerol esters going into shortenings and margarine. Used as filler in low-fat food products (i.e., cookies).


Used to stabilize emulsions; Lecithin is present in all living cells and is a significant constituent of nerve and brain cells. Commercial lecithin, most of which comes from soya bean oil, which may be Genetically Modified, contains a mixture of phosphoglycerides containing principally lecithin, cephalin and phosphatidyl inositol. Other sources are egg yolk, from where it was originally obtained, and leguminous seeds, including peanuts and maize, which also may be Genetically Modified. Vegetarians should be aware that it can also be obtained from animal fat.

Rice Bran

Rice bran, the grain’s outer layer, is high in soluble fiber and research indicates that, like oat bran, it’s effective in lowering cholesterol. To Americans, rice is the most familiar food eaten in grain form. It is commonly served as a side dish in American households, but elsewhere it forms the basis for most meals. In fact, half the world’s peoples eat rice as their staple food. In some languages, the word for eat means “eat rice.” In China, Japan, and Southeast Asia, for instance, the annual per capita consumption of rice is 200 to 400 pounds; in the United States, the per capita consumption is about 17 pounds. Though rice is grown on every continent except Antarctica, China produces more than 90% of the world’s rice crop. The United States, because the domestic demand for rice is relatively low, is a major exporter of this grain (although it accounts for only 2% of the world’s rice). Rice can be classified according to size: long-grain, medium-grain, and short-grain. Long-grain rice accounts for about 75% of the domestic crop. The slender grains are four to five times longer than they are wide. If properly cooked, they will be fluffy and dry, with separate grains. Medium-grain rice is about twice as long as it is wide and cooks up moister and more tender than long-grain. It is popular in some Asian and Latin American cultures, and is the type of rice most commonly processed to make cold cereals. Short-grain rice may be almost oval or round in shape. Of the three types of rice, it has the highest percentage of amylopectin, the starch that makes rice sticky, or clump together, when cooked. Easy to eat with chopsticks, it is ideal for dishes like sushi. In addition to the size classification, white rices are labeled according to how they’ve been processed: Enriched rice: Enriched rice has thiamin, niacin, and iron added after milling to replace some of the nutrients lost when the bran layer is removed. As a result, it is higher in these nutrients than brown rice. Converted rice: Converted rice has been soaked and steamed under pressure before milling, which forces some of the nutrients into the remaining portion of the grain so that they are not completely lost in the processing. Enriched parboiled rice is similar to regular enriched rice in terms of thiamin, niacin, and iron, but it has more potassium, folate (folic acid), riboflavin, and phosphorous, though not as much as brown rice. Converted rice takes a little longer to cook than regular rice, but the grains will be very fluffy and separate after they have been cooked. Instant white rice: Instant rice, which actually takes about five minutes to prepare, has been milled and polished, fully cooked, and then dehydrated. It is usually enriched and only slightly less nutritious than regular enriched white rice, but it lacks the satisfying texture of regular rice. Rices are also labeled according to variety: Arborio: Arborio is a starchy white rice, with an almost round grain, grown mainly in the Po Valley of Italy. Traditionally used for cooking the Italian dish risotto, it also works well for paella and rice pudding. Arborio absorbs up to five times its weight in liquid as it cooks, which results in grains of a creamy consistency. Aromatic rices: These are primarily long-grain varieties that have a toasty, nutty fragrance and a flavor reminiscent of popcorn or roasted nuts. Most of these can be found in grocery stores, but a few may be available only at gourmet shops. Basmati: Basmati, the most famous aromatic rice, is grown in India and Pakistan. It has a nutlike fragrance while cooking and a delicate, almost buttery flavor. Unlike other types of rice, the grains elongate much more than they plump as they cook. Lower in starch than other long-grain types, basmati turns out flaky and separate. Although it is most commonly used in Indian cooking, basmati can also be substituted for regular rice in any favorite recipe. It is fairly expensive compared to domestic rice. Glutinous rice (sweet rice): Popular in Japan and other Asian countries, this type of short-grain rice is not related to other short-grain rices. Unlike regular table rice, this starchy grain is very sticky and resilient, and turns translucent when cooked. Its cohesive quality makes it suitable for rice dumplings and cakes, such as the Japanese mochi, which is molded into a shape. Jasmine: Jasmine is a traditional long-grain white rice grown in Thailand. It has a soft texture and is similar in flavor to basmati rice. Jasmine rice is also grown in the United States, and is available in both white or brown forms. Texmati: Certain types of rice–some sold only under a trade name–have been developed in the United States to approximate the flavor and texture of basmati rice. Texmati is one of these; it was developed to withstand the hot Texas climate (there is also a brown rice version). Wehani: An American-grown aromatic rice, Wehani has an unusual rust-colored bran that makes it turn mahogany when cooked. Wild pecan (popcorn rice): Another basmati hybrid, this aromatic rice is tan in color (because not all of the bran has been removed, with a pecanlike flavor and firm texture. Source:,1523,75,00.html


An essential mineral that works with Vitamin E to protect body compounds from oxidation.

Titanium Dioxide

White in colour, Titanium dioxide is extracted from the naturally occurring mineral Ilmenite, (named after the Ilmen Mountains in Russia), an iron-black, heavy, metallic oxide mineral, composed of iron and titanium oxide. Thought not to be easily absorbed, although detectable amounts can be found in the blood, brain and glands with the highest concentrations being in the lymph nodes and lungs, it is excreted from the body with urine. Can be found in tablets and capsules, cottage and Mozzarella cheeses, horseradish cream and sauces, lemon curd, toothpaste, and white paint, also in sweets where it is often used to provide a barrier between different colours. Used to increase opacity in some sauces. Banned in Germany. No adverse effects are known. Pollutes waterways.

Vitamin E

Vitamin E, a fat-soluble vitamin, protects vitamin A and essential fatty acids from oxidation (antioxidant)in the body cells and prevents breakdown of body tissues. Found natural in Vegetable oil, Spinach, whole grains and sunflower seeds. Deficiency Symptoms: Rare symptoms may include anemia & edema Toxicity Symptoms: Generally non-toxic; nausea, dizziness & diarrhea can occur Source: foodfacts The term “vitamin E” refers to a family of eight related, lipid-soluble, antioxidant compounds widely distributed in plants. The tocopherol and tocotrienol subfamilies are each composed of alpha, beta, gamma, and delta vitamers having unique biological effects. Different ratios of these compounds are found in anatomically different parts of a plant. For example, the green parts of a plant contain mostly alpha-tocopherol and the seed germ and bran contain mostly tocotrienols. Along with other nutrients tocopherols and tocotrienols are concentrated in the bran layers of the rye grain, and are only present at low levels in the flour endosperm. Tocopherols are also present in algae, mint teas, and other food stuff.87-93 When this family of compounds was first discovered and determined to be essential for health, a standardized test for its activity was devised for which the members of the family were rated for their biological activity. In one test, alpha tocopherol scored highest and was rated 100% with all others having lower ratings. In accordance with this rating, alpha-tocopherol was deemed to be the essential compound and was called vitamin E. One International Unit (IU) of vitamin E activity is the activity under this rating of one mg of the plant-derived form of alpha-tocopherol.94 Since the original rating method was established, many additional important biological effects of these compounds have been discovered and many nutritional scientists now consider that rating method to be incomplete. For example, by the original rating, gamma-tocopherol was only 10% to 30% as strong as alpha-tocopherol, yet more recent studies have shown it to be essential for maintaining the health of cell membranes, especially if alpha-tocopherol is being supplemented. New studies continue to elucidate the unique benefits of individual members of the vitamin E family. For these and other reasons, the original definition of vitamin E has been enhanced to include all eight family members and the related compounds that convert to them in the body.94 Vitamin E compounds are usually produced and made available in esterified form as alpha-tocopheryl acetate or alpha-tocopheryl succinate. Neither of these forms has any antioxidant activity until converted to alpha-tocopherol in the body, but they are much more stable with respect to storage time and temperature than the unesterified forms. Moreover, while the acetate form is rapidly activated within the body, activation of the succinate form is slower. The succinate form appears to access and benefit areas of the tissues that are unavailable to the other forms. For this reason, there is a tendency to regard alpha-tocopherol succinate as a distinctly different and beneficial compound. Alpha-tocopherol succinate appears to have longer half-life in the body, and does not interfere with vitamin A or K absorption.95-98 Serious vitamin takers prefer cold-water dispersible dry powder vitamin E supplements in the form of alpha-tocopheryl succinate or acetate because the cold-water dispersible forms are efficiently absorbed even when taken on an empty stomach or with a low-fat meal. The non-cold water dispersible (oil) forms of vitamin E may be poorly absorbed unless taken with several grams of fats or oils. Cold-water dispersible vitamin E is more efficiently absorbed than some other forms. Both “acetate” and “succinate” vitamin E can come from natural sources. The importance to the consumer is how well the vitamin E absorbs into the bloodstream. Cold-water dispersible vitamin E, whether in a succinate or acetate form, always comes in a white dry powder, while non-cold water dispersible natural and synthetic acetate forms of vitamin E are always in a thick brown oil.


Water is the most abundant nutrient in our body and plays an important transmission function in every body cell and tissue. Sixty percent of our body weight is water. The fact that you can live without food for a long period of time, even months, but live only for a few days without water is true. Under normal conditions, the body releases about one quart of water daily. Therefore, replacement to equal the losses is very important for survival. Dehydration is the most common problem of water imbalance due to water losses and deprivation. The effects of dehydration on nutrition can adversely affect ones health. Dehydration is the major cause of ones diminished ability to perform during endurance activities. Body water is lost through the stomach, respiration, sweat, and the kidneys. It is recomended that 24oz of water a day should be taken. This amount can double or even triple with endurance type exercise. A note about water: More and more evidence shows the benifit of being well hydrated. Studies show that 75% of Americans are chronically dehydrated (likely applies to half the world’s population), leading to possible health problems such as fatigue. In 37% of Americans, the thirst mechanism is so weak that it is often mistaken for hunger, leading to over-eating. Even MILD dehydration will slow down one’s metabolism as much as 3%. Bottled Water: Some types of bottled water are not subject to the same regulations as tap water. These are regulated as food products, and their regulations are largely related to sanitary food handling and processing practices. Bottled water manufacturers will provide a detailed report on the quality of their product to consumers who call to request it.


Current Reviews: 1

Reviews posted by Deborah Scott
Date Added: 05/29/2008
I am excited about your products!So for Itried the Phenocane;and the Royal Flush. The really work and I thank you for the samples.I suffer from chonic pain and I was amazed at the istant relief that I expeirenced. Iam itroducing my 80year old Mother to your products.
Rating: 4 of 5 Stars [4 of 5 Stars]

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