Cholin – Gut für die Leber, aber schlecht für das Herz?

authored by
A. Ströhle, A.  Hahn
Abstract

Choline is an ubiquitous amino alcohol. In food, about 95 % of choline is found as phosphatidylcholine (syn. lecithin). Unlike breast milk, choline is found naturally in only a few foods, such as chicken eggs and liver. The absorption of choline takes place in a multi-stage process and in case of lipid-soluble choline esters it is closely linked to the absorption of the neutral fats. In the target tissues choline is stored either in form of membrane-bound phospholipids or as intracellular phosphatidylcholine or glycerophosphocholine. Choline-containing biomolecules fulfill different physiological functions in the human body. The principal function of choline is to maintain the structural integrity of biomembranes (synthesis of phosphatidylcholine), neurotransmission (formation of acetylcholine) and lipoprotein metabolism (synthesis of VLDL). In the liver choline can be synthesized from phosphatidyl - ethalonamine, which is converted to phosphatidylcholine by triple methylation. However, endogene biosynthesis of choline does not ensure sufficient supply. Most vulnerable groups are menopausal women as well as people with certain polymorphisms in the metabolism of methionine, folate and choline. Hence, choline is a vitamin-like essential nutrient for humans. Therefore, a recommended adequate intake of choline was set at 400 to 425 mg per day for women and 400 to 550 mg per day for men. Choline is usually well tolerated even at an intake of several grams per day. The tolerable upper intake level (UL) for adults is 3.5 g of choline per day.

Organisation(s)
Institute of Food Science and Human Nutrition
Nutrition Physiology and Human Nutrition Section
Type
Article
Journal
Medizinische Monatsschrift fur Pharmazeuten
Volume
43
Pages
57-67
No. of pages
11
ISSN
0342-9601
Publication date
2020
Publication status
Published
ASJC Scopus subject areas
Pharmacology (medical)