So what "good for ya" element do foods as disparate as parsley, green tea, spinach, soy products, bell pepper,kiwis all got in common?
The answer is a substance that scientists are thinking about classifying as B vitamin... the first "new" vitamin since B12 was "discovered" 1948... pyrroloquinolone quinone, or PQQ.
So what's this mean to you?
Check out this Wiki article, skim down to "benefits": en.wikipedia.org/wiki/Pyrroloquinoline_qui
Basically this is good news for those with those with thyroid disease... compromised mitochondrial function (for which many of us here already take Ubiquinol/Carnitine), neuropathy , brain fog, etc. yet another tool for our arsenal.
There are several other research papers on this substance posted online, but the Wiki article is in the the most "readable" format in my opinion. If anyone runs into another article that they like, please post it on this thread... I'm just kicking this off as a conversation starter...
I have not personally supplemented this, but I do eat some of the foods like green tea and miso paste, that are higher in it than most foods. Anyone here already supplementing with this?
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