title: Effects of ingesting soy or egg lecithins on serum choline, brain choline and brain acetylcholine.
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.
mesh_terms: D000109:Acetylcholine / Q000378:metabolism*; D000818:Animals; D001682:Biological Availability; D001921:Brain / Q000378:metabolism*; D002794:Choline / Q000097:blood / Q000378:metabolism*; D004531:Eggs; D005227:Fatty Acids / Q000032:analysis; D008297:Male; D010713:Phosphatidylcholines / Q000032:analysis / Q000494:pharmacology*; D051381:Rats; D013025:Glycine max
chemical_list: D005227:Fatty Acids; D010713:Phosphatidylcholines; D002794:Choline; D000109:Acetylcholine