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As to the form of Coenzyme Q10 in the food we eat, a study of the CoQ10 content in 70 different foods common to the Japanese diet has shown that approximately 54% of the CoQ10 contained in the foodstuffs is in the ubiquinone form (Kubo 2008)

Patients with documented HPGA axis disruption or those exposed to chronic stress

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This difference may stem from the amorphous structure of AMSU, which alters its interaction with cell surface pattern recognition receptors, such as those related to NLRP3 inflammasome activation