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PUBLICATIONS

Chapter 154. Choline | Properties and Determination

Published

Author(s)

Melissa M. Phillips

Abstract

Choline is an essential nutrient that is required for normal cell function, with involvement in numerous cellular processes. Choline can be produced via de novo biosynthesis, but must be complimented with dietary intake to support optimum health. Foods highest in total choline content include egg yolks, liver (from beef, veal, chicken, turkey), and wheat germ. In order to properly assign levels of choline in foods to establish intakes, as well as in body fluids to evaluate health status, appropriate analytical methods that are both accurate and precise should be used. Classical and current methodologies are discussed.
Citation
Encyclopedia of Food and Heatlh
Volume
2
Pub Type
Encyclopedias

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DOI Link

Keywords

Choline, phosphatidylcholine, acetylcholine, hydrolysis, betaine, biomarker, folate, metabolism, methylation, extraction, phosphocholine, sphingomyelin, glycerophosphocholine
Documentary standards

Citation

Phillips, M. (2016), Chapter 154. Choline | Properties and Determination, Encyclopedia of Food and Heatlh, [online], https://doi.org/10.1016/B978-0-12-384947-2.00154-9 (Accessed October 11, 2025)

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Created December 31, 2015, Updated November 10, 2018
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