Study title and authors:
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Plasma coenzyme Q (ubiquinone) concentrations in patients treated with simvastatin.
Watts GF, Castelluccio C, Rice-Evans C, Taub NA, Baum H, Quinn PJ.
Department of Endocrinology and Chemical Pathology and Public Health Medicine (UMDS), St Thomas's Hospital, London.
This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/8254097
Watts notes that coenzyme Q10 is essential for mitochondrial function (energy production) and antioxidant activity.
This study assessed the effects of statin treatment on coenzyme Q10 levels. The study included:
(i) 20 patients with "high" cholesterol treated with a low-fat diet and simvastatin.
(ii) 22 patients with "high" cholesterol treated with a low-fat diet alone.
(iii) 20 normal controls. (Normal diet).
The study found:
(a) Patients treated with simvastatin had a significantly lower coenzyme Q10 levels than either patients receiving diet alone or normal controls.
(b) The higher the dose of simvastatin, the lower the coenzyme Q10 levels.
Watts concludes: "We suggest that a reduction in plasma coenzyme Q10 may underpin some of the severe side-effects of statins... a reduction in coenzyme Q10 may also compromise the course of coronary atherosclerosis... we recommend that consideration be given to measuring plasma coenzyme Q10 in patients receiving statins and particularly in those with clinically important cardiac disease".
More information on this subject: Books
: Scientific Studies : Other Websites : Videos : Food Mall Recipe of the day
Thai Hot and Sour Shrimp Soup
Ingredients:
1 tablespoon olive oil
Shells from shrimp (see below)
8 cups chicken stock
3 stalks lemon grass, cut into 1" lengths
4 kaffir lime leaves
1 teaspoon lime zest
2 green Serrano chiles, slivered
2 pounds fresh shrimp, approximately 20 count per pound, shelled and deveined
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| Food Mall: Deveined Shrimp |
1 tablespoon coconut milk
1/2 teaspoon saltjuice of 2 limes
1 red Serrano chili, slivered
2 tablespoons coriander leaves (cilantro), coarsely chopped
3 green onions (including some green), coarsely chopped
Instructions:
Heat the oil in a saucepan and fry the shells until they turn pink.
Add the chicken stock, lemon grass, lime leaves, lime rind,and green chilis.
Bring to a boil, cover, reduce heat and simmer for 20 minutes.
Strain the mixture through a sieve, return the liquid to a saucepan and bring to a boil.
Add the shrimp to this boiling "stock" and cook them for 2-3 minutes.
Reduce heat to simmer and add the coconut milk, salt and lime juice. Stir and immediately remove from heat to prevent overcooking.
Pour the soup in a tureen or ladle into bowls, sprinkle with red chilis, coriander leaves and green onions.
Serve piping-hot.
