Friday, January 9, 2015

What is choline?

Choline had been isolated by Strecker in 1862 and its structure had been determine by Bayer.

It is a colorless, bitter-tasting, water soluble white syrup that takes up water rapidly on exposure to air and readily forms more stable crystalline salts with acids such as choline chloride or choline bitartrate.

Choline is crucial for the normal function of all cells. It is needed for the structural integrity and signaling functions of cell membranes; it directly affects cholinergic neurotransmitter; it is a major source of methyl groups in the diet; and is required for lipid transport form liver and for normal muscle function.

All, natural fats contain some choline; therefore, the vitamin is widely distributed in foods and feedstuffs.

The factor occurs naturally mostly in the form of phosphatidylcholine which because it is good emulsifying agent, is used as an ingredient or additive in many processed foods and food supplement.

Choline content of foods is usually determined by a colorimetric method or by microbiological assay.
What is choline?

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