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)