PQQ, or pyrroloquinoline quinone, is a water-soluble compound found from microbes in 1979. It can’t be produced by humans and although it is produced in small amounts by the gut microbes, it must be obtained predominantly from diet. Parsley, kiwi, green pepper, papaya and tofu are good sources of PQQ.
MGCPQQ ®
MGCPQQ ® is a water soluble compound produced by fermentation of Hyphomicrobium denitrificans strain CK-275. MGCPQQ ® has received Novel Food status in the EU on 10.8.2018. It is the only PQQ that has a Novel Food status. The maximum daily dose is 20 mg.
Ingredients
Anti-caking agent microsrystalline cellulose, Corn starch, MGCPQQ ® disodium salt of pyrroloquinoline quinone, Lubricant magnesium salts of fatty acids
Nutrition facts
per daily dose (1 – 2 tabl.)
MGCPQQ® pyrroloquinoline quinone disodium salt
10–20 mg
Product information is based on details provided by the manufacturer, and the manufacturer may change the composition. Always check the ingredients, nutritional information and directions on the package before use.
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