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choline

choline A derivative of the amino acid serine; an important component of cell membranes. Phosphatidylcholine is also known as lecithin, and preparations of mixed phospholipids rich in phosphatidylcholine are generally called lecithin, although they also contain other phospholipids; lecithin from peanuts and soya beans is widely used as an emulsifying agent. Choline released from membrane phospholipids is important for the formation of the neurotransmitter acetylcholine, and choline is also important in the metabolism of methyl groups.

Choline is synthesized in the body, and it is a ubiquitous component of cell membranes and therefore occurs in all foods, so that dietary deficiency is unknown. Deficiency has been observed in patients on long‐term total parenteral nutrition, suggesting that the ability to synthesize choline is inadequate to meet requirements without some intake. There is no evidence on which to base estimates of requirements; the US/Canadian adequate intake is 550 mg for men and 425 for women.

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choline

choline (koh-leen) n. a basic compound important in the synthesis of phosphatidylcholine (lecithin) and other phospholipids and of acetylcholine. It is also involved in the transport of fat in the body. Choline is sometimes classed as a vitamin but, although it is essential for life, it can be synthesized in the body.

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choline

choline An amino alcohol, CH2OHCH2N(CH3)3OH. It occurs widely in living organisms as a constituent of certain types of phospholipids – the lecithins and sphingomyelins – and in the neurotransmitter acetylcholine. It is sometimes classified as a member of the vitamin B complex.

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choline

choline A basic, nitrogenous, organic compound that functions as a methyl-group donor in some phospholipids and in acetylcholine. Although it has no known coenzyme function, it is normally classified as one of the B group of vitamins.

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choline

choline: see vitamin.

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