Choline (substance resembling vitamin B4) – action, products, occurrence

Choline (N, N, N-trimethylaminoethanol) is one of the lipotropic substances involved in the transport and processing of fat particles. It is also a component of certain phospholipids, in particular lecithin (phosphatidylcholine) and sphingomyelin.

Choline is a component of the membrane of the myelin fibers of the nervous system and as a lecithin component, it helps to stimulate the nerve system, enhances concentration, reflexes, perception and memory, improves psycho-physical performance, relieves depressive states. Studies have shown that a diet rich in well-absorbed choline may reduce the risk of dementia, Alzheimer's disease depression, and increase brain function. This is because the neurotransmitter precursors present in foods can lead to increased levels of carbohydrates in the brain, and can also lead to a decrease in liver function.

One egg provides 280 mg of choline (in the form of phosphatidylcholine), which raises the level to 25 50% of its recommended daily intake. In food, this compound is found in free and sterilized form (e.g. sphingomyelin, lysine). Due to its high choline content, which is a precursor to acetylcholines and essential fatty acids, phospholipids isolated from egg yolks may be a good alternative to their plant counterparts.

There are many preparations of choline available on the market, which can occur on its own or as one of the components of the mixture. Due to its ability to accelerate the metabolism of matter, choline can be found in supplements that promote weight loss, as well as improve memory and brain functioning due to the properties of stimulating the nervous system.