Effects of Ingesting Soy or Egg Lecithins on Serum Choline, Brain Choline and Brain Acetylcholine
- 1 January 1981
- journal article
- research article
- Published by Elsevier in Journal of Nutrition
- Vol. 111 (1) , 166-170
- https://doi.org/10.1093/jn/111.1.166
Abstract
Rats were fed lecithins, derived from eggs or soybeans, to determine whether the fatty acid composition of the phosphatidylcholine altered choline availability. Rats were fed either a single meal containing 5 g phosphatidylcholine or a lecithin-containing diet for 3 weeks, including approximately 5 g phosphatidylcholine per day. Each form of dietary lecithin elevated blood choline, brain choline and brain acetylcholine significantly (P < 0.05). There was no difference in response to egg- or soy-derived lecithin.Keywords
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