Pyrroloquinoline quinone disodium salt (PQQ) is a red tricrystal that was approved as a new food ingredient by the FDA in 2008. It is now approved as a food in Japan and the European Union. PQQ has redox properties with antioxidant, neuroprotective and mitochondrial biogenesis. The baseline intake of PQQ is 20 mg per day. Intake of PQQ reduced lipid peroxide levels in human blood, suggesting that PQQ has antioxidant activity.

In terms of cognitive function, double-blind, placebo-controlled trials have been conducted. It has been reported to show varying degrees of improvement in general memory, verbal memory, working memory and attention. In addition, stratified analyses of different age groups have shown that improvements in general and verbal memory were observed in individuals in both age groups after 12 weeks of PQQ (20 mg per day) administration. In young adults (20-40 years old), PQQ improved cognitive function, including cognitive flexibility, processing speed, and executive speed after 8 weeks. In older adults (41-65 years), improvements in complex and verbal memory were observed after 12 weeks. These effects were further enhanced by concomitant administration of PQQ and coenzyme Q10. In an open-label trial, PQQ was also shown to improve sleep and mood.

In addition, PQQ inhibited skin water loss and increased PGC-1α expression. Overall, PQQ is a food with many functions, including brain health benefits.

References:

[1] KAZUTO IKEMOTO; Mitsugu A; Nur Syafiqah Mohamad Ishak. The effects of pyrroloquinoline quinone disodium salt on brain function and physiological processes.[J]. JOURNAL OF MEDICAL INVESTIGATION, 2024. DOI:10.2152/jmi.71.23.

[2] TAMAKOSHI M, SUZUKI T, NISHIHARA E, et al. Pyrroloquinoline quinone disodium salt improves brain function in both younger and older adults?[J]. Food & Function, 2023. DOI:10.1039/D2FO01515C.