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Papers by Igor Pravst

Coenzyme Q10 (CoQ10), also known as Ubiquinone, is a natural antioxidant with a fundamental role ... more Coenzyme Q10 (CoQ10), also known as Ubiquinone, is a natural antioxidant with a fundamental role in cellular bioener- getics. Endogenous tissue levels drop progressively with increasing age and a deficiency has also been observed in va- rious medical conditions and lifestyles. The limited supply to the organism by foods has been further reduced by food processing as it is known that processed products and foods with a lower amount of fat usually have smaller amounts of CoQ10. This and the numerous health benefits of its supplementation are the main reason triggering the interest of the food industry which has started to use this compound to fortify food products. Due to its lipophilicity, until recently this goal was not easily achievable with most products. Forms of CoQ10 with increased water-solubility or dispersibility ha- ve been developed for this purpose, allowing the fortification of aqueous products. We studied the stability of Coenzy- me Q10 in some fortified products that ...

Tetrahedron Letters, 2006

Synthesis, 2005

... Efficient Synthesis of α,α-Difluoro Ketones Using Selectfluor TM F-TEDA-BF 4. Igor Pravst a ,... more ... Efficient Synthesis of α,α-Difluoro Ketones Using Selectfluor TM F-TEDA-BF 4. Igor Pravst a ,Marko Zupan a,b , Stojan Stavber* b. ... 1995, 73: 221. 14 Wolfe MS, Xia WM, Moore CL, Leatherwood DD, Ostaszewski B, Rahmati T, Donkor IO, Selkoe DJ,Biochemistry 1999, 38: 4720. ...

Journal of Agricultural and Food Chemistry, 2014

The health effects of olive oil are attributed to its high content of oleic acid and other consti... more The health effects of olive oil are attributed to its high content of oleic acid and other constituents, particularly its phenolic fraction. Olive oil also contains other substances with potential health effects such as coenzyme Q10 (CoQ10) and coenzyme Q9 (CoQ9). The objective of our study was to investigate some factors that could influence the quantity of coenzyme Q (CoQ) in olive oils. We analyzed almost 100 samples of commercial oil blends and fresh extra virgin olive oils of various cultivars using high-performance liquid chromatography. With the investigation of various monocultivar samples we determined that genetic parameters (cultivars) have an important influence on the composition of olive oils, particularly the content of CoQ10. Possible effects of the degree of ripeness were also studied for the cultivars Istrska belica and Leccino. We determined that the highest levels of both CoQ10 and CoQ9 can be found in early maturation stages.

Journal für Verbraucherschutz und Lebensmittelsicherheit, 2011

In the European Union (EU), food supplements are regulated as food and their use is expanding rap... more In the European Union (EU), food supplements are regulated as food and their use is expanding rapidly. There is no enforcement to ensure that good manufacturing practices (GMPs) are followed during production but manufacturers are fully responsible for their products. Recently, the safety and quality of supplements available in the market has come into question. In our surveillance, we examined