Choline

Choline

The N,N,N-trimethylethanolammonium cation, with an undefined counteranion, X
Names
Preferred IUPAC name 2-Hydroxy-N,N,N-trimethylethan-1-aminium
Other names 2-Hydroxy-N,N,N-trimethylethanaminium Bilineurine (2-Hydroxyethyl)trimethylammonium
Identifiers
CAS Number	62-49-7 Y
3D model (JSmol)	Interactive image
Beilstein Reference	1736748
ChEBI	CHEBI:15354 Y
ChEMBL	ChEMBL920 Y
ChemSpider	299 Y
DrugBank	DB00122 Y
ECHA InfoCard	100.000.487
EC Number	200–655–4
Gmelin Reference	324597
IUPHAR/BPS	4551
KEGG	C00114 Y
PubChem CID	6209
UNII	N91BDP6H0X Y
CompTox Dashboard (EPA)	DTXSID8043789
SMILES C[N+](C)(C)CCO
Properties
Chemical formula	C5H14NO+
Molar mass	104.17080
Density	1.09 g/ml
Boiling point	305 °C (581 °F; 578 K)
Solubility in water	500 mg/ml
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
Y verify (what is YN ?)
Infobox references

Choline is an organic compound. It is the precursor molecule (~building block) for the neurotransmitter acetylcholine. Acetylcholine is involved in many functions including memory and muscle control.

Some animals cannot produce choline, but must have it in their diet to stay healthy. Humans make a small amount of choline in the liver. In the United States, choline is recommended as an essential nutrient after research showed that humans need to get it. They need to have choline in their diet or take a supplementation for proper health. Possible benefits include reducing the risk of neural tube defects and fatty liver disease. It has also been found that intake of choline during pregnancy can have long-term beneficial effects on memory for the child.

Choline is usually grouped with the Vitamin B complex. It is a vitamin that is needed by the human body. Adults should take between 425 and 550 milligrams of it daily. Choline is used by the body in the walls of cells and as a neurotransmitter. It also helps to prevent heart disease. There are claims that it helps reduce body fat, but this has not been proven.

History

Choline was discovered by Andreas Strecker in 1864. In 1998 choline was classified as an needed nutrient by the Food and Nutrition Board of the Institute of Medicine (USA).

Sources

Sources of Choline are egg yolks, soy and cooked beef, chicken, veal and turkey (bird) livers. Many foods contain small amounts of choline, even iceberg lettuce.