Vitamin B4 – what is it, why is it needed and where to get it

The average person does not need choline, since it is produced in sufficient quantities in the human body from lecithin. This substance is found in many foods and is present in sufficient quantities in almost all, even not very balanced diets. However, choline is recommended for vegans, bodybuilders and athletes, elderly people, patients with liver disease and atherosclerosis, diabetics, pregnant and breastfeeding women. Let's figure out what choline is, where it is found and what the benefits of this substance are.

Biological role of vitamin B4

The functions of vitamin B4 in the body are unique and do not allow choline to be replaced by any other substance. So, the biological role of vitamin B4:

• Part of bile, helps in digesting food • Participates in the formation of the substance lecithin, which is of great importance in the functioning of the nervous system, heart and blood vessels (protects against atherosclerosis) • Based on choline molecules, a compound called acetylcholine is formed, and this is one of the most important components necessary for the transmission of impulses in the nervous system • Protects the liver and biliary system from diseases • Reduces the negative impact on the liver of various aggressive factors, such as alcohol • Improves hematopoiesis • Helps fight memory impairment, bad mood • Normalizes insulin production in the pancreas • Participates in the formation of carnitine, which is important for the proper functioning of the heart and muscles, as well as for energy • Protects the kidneys • Helps maintain youth.

History of discovery

The first mention of choline dates back to the 19th century (1862), when scientists discovered a useful compound while studying animal tissue. However, people realized the importance of the substance for the human body half a century later.

Experiments on animals carried out in 1930 were a decisive factor in the research of the vitamin-like substance. Thus, during the test, the pancreas was removed from experimental animals, after which insulin was administered artificially. For a long time, research did not bring the desired result. Despite the fact that the animals survived after surgery, they started the process of fatty degeneration of the liver, which eventually stopped working. As a result, everything ended in the death of the animals.

In the process of numerous studies, scientists identified the reason for this outcome; it turned out to be a lack of choline in the animals’ bodies. Due to a deficiency of the compound, the liver did not process fat, and as it accumulated, it led to the replacement of normal liver tissue with fatty tissue and the occurrence of cirrhosis.

In the human body, processes occur similarly.

Signs of vitamin B4 deficiency

With a chronic lack of choline, a serious disorder of fat metabolism is possible. As a result:

• Excess body weight accumulates • A serious disease is formed - fatty liver • There is an accelerated development of atherosclerosis, which threatens the early appearance of cardiovascular diseases.

Many people have one or all three of these problems. Moreover, many do not realize that the situation can be improved by taking additional vitamin B4.

Also, if there is a lack of this compound, memory problems, weakness, and disturbances in the functioning of the nervous system are possible.

Work plan

“We accept patients after treatment for severe Covid in the hospital, with a large volume of lung damage, who still need oxygen support after discharge,” says Vitaly Fomenko. — The team of doctors prescribes drug therapy (if necessary), the level of oxygen support and selects a rehabilitation program aimed at restoring motor functions if they are impaired, preventing fibrosis after pneumonia, as well as restoring the nervous system, since this virus also affects the nervous system. textile.

Often, after Covid, people experience certain problems with memory, thinking, and remembering information; often such problems require the involvement of a psychiatrist. In general, having specialists such as a psychologist and a psychiatrist in the rehabilitation team is a big plus. A patient who has suffered any serious illness and has functional impairments (that is, he used to be like everyone else, but now has limitations) undoubtedly receives serious psychological trauma at the same time. With the right approach, he gains confidence, and this is extremely important.”

Disruptions after COVID-19

“One of the most common symptoms that persist for several months after a mild to moderate form of Covid is memory impairment and a feeling of weakness,” says Kirill Masliev. “In addition, many patients complain of distortion of the sense of smell and taste, hair loss, problems with potency and libido, and disruption of the gastrointestinal tract.

The peculiarity of the new virus is that it “hits the weak point,” that is, it intensifies those basic disorders or chronic diseases that a person already has. For example, memory problems can be caused by dysfunction of neurotransmitters, the thyroid gland, hormonal and other problems that the virus aggravates. Therefore, rehabilitation is always individual.

Also, for example, there is a non-standard symptom of COVID-19, when the disease manifests itself as poisoning or rotavirus infection. After recovery, similar disturbances in the functioning of the gastrointestinal tract may occur for a long time. Of course, we must take into account that it is not only the coronavirus itself that causes damage to the body, but also aggressive treatment (we know that in the first protocols they used powerful drugs that carry risks of negative consequences). But such symptoms may also be associated with existing problems: with the intestinal microbiota, with nervous modulation of the gastrointestinal tract.

The virus is able to penetrate through special receptors that are located in many systems, including the gastrointestinal tract. Therefore, such issues cannot be resolved in five minutes; they require an integrated approach. First you need to carry out a diagnosis, establish what is the cause of certain complaints, then build an individual rehabilitation scheme. It includes sessions with various specialists and necessarily involves a psychotherapist. There are many methods: oxygen therapy, hyperboric oxygenation, physical exercise and even nutraceutical therapy, since, according to observations, in 30-40% of cases after suffering from covid, a change in the microelement composition occurs, including a sharp decrease in B vitamins. It is these vitamins that have an effect on cognitive function and muscle strength.”

Vitamin B4 content in foods

Table of percentage of vitamin B4 in food. The chart shows the percentage of vitamin B4 from the daily requirement, calculated based on a 100 g serving of the product.

№	Quantity		Share of daily value per 100 g
1	Chicken egg yolk in powder form	2,403.3 mg	480,7%
2	Raw egg yolk	820.2 mg	164,0%
3	Boiled beef kidneys	513.2 mg	102,6%
4	Pork intestines cooked	471.0 mg	94,2%
5	Beef liver, stewed or fried	426.0 mg	85,2%
6	Caviar, red or black, raw	335.4 mg	67,1%
7	Beef liver raw	333.3 mg	66,7%
8	Fried chicken liver	326.8 mg	65,4%
9	Fried chicken egg	317.1 mg	63,4%
10	Soy protein powder	312.9 mg	62,6%
11	Boiled chicken egg (hard-boiled)	293.8 mg	58,8%
12	Raw chicken egg	293.8 mg	58,8%
13	Chicken liver stewed or boiled	290.0 mg	58,0%
14	Raw goose egg	263.4 mg	52,7%
15	Raw quail egg	263.4 mg	52,7%
16	Raw duck egg	263.4 mg	52,7%
17	Egg omelette	247.6 mg	49,5%
18	Boiled beef heart	228.8 mg	45,8%
19	Whey protein powder	224.0 mg	44,8%
20	Turkey liver raw	221.8 mg	44,4%
21	Stewed turkey liver	220.2 mg	44,0%
22	Dried shiitake mushrooms	201.7 mg	40,3%
23	Beef tripe raw	194.8 mg	39,0%
24	Raw pork stomach	194.8 mg	39,0%
25	Chicken liver raw	194.4 mg	38,9%
26	Soy Protein (Isolate) Powder	190.9 mg	38,2%
27	Soy flour	190.6 mg	38,1%
28	Cooked turkey heart	172.5 mg	34,5%
29	Boiled beef tongue	155.0 mg	31,0%
30	Beaver meat cooked	129.9 mg	26,0%
31	Chocolate cake layers	128.4 mg	25,7%
32	Turkey heart raw	126.8 mg	25,4%
33	Veal cooked	123.0 mg	24,6%
34	Mustard seeds ground mustard	122.7 mg	24,5%
35	Turkey fat, raw	122.4 mg	24,5%
36	Raw chicken fat	122.4 mg	24,5%
37	Duck fat raw	122.4 mg	24,5%
38	Cooked bear meat	122.3 mg	24,5%
39	Powdered egg replacers	117.6 mg	23,5%
40	Cooked wild boar meat	117.4 mg	23,5%
41	Powdered milk	117.4 mg	23,5%
42	Chicken breast, boiled or stewed (without skin)	117.0 mg	23,4%
43	Soybeans, mature, dry	115.9 mg	23,2%
44	Baked pink salmon	113.4 mg	22,7%
45	Baked sockeye salmon	112.6 mg	22,5%
46	Baked chicken breast (skinless)	111.4 mg	22,3%
47	Baked chicken wings	111.3 mg	22,3%
48	Cooked scallop	110.7 mg	22,1%
49	Coho salmon raw	109.4 mg	21,9%
50	Cooked goat meat	106.4 mg	21,3%
51	Chicken gizzards, boiled or stewed	104.4 mg	20,9%
52	Baked turkey drumstick (without skin)	104.2 mg	20,8%
53	Salted herring	104.1 mg	20,8%
54	Salted mackerel	101.6 mg	20,3%
55	Baked oysters	101.0 mg	20,2%
56	Fried cooked pork	100.7 mg	20,1%
57	Cooked stewed pork	100.0 mg	20,0%
58	Dry chickpeas	99.3 mg	19,9%
59	Dry mung bean	97.9 mg	19,6%
60	Bison meat cooked	97.2 mg	19,4%
61	Dried parsley	97.1 mg	19,4%
62	Dried coriander (cilantro) leaf	97.1 mg	19,4%
63	Dry Lima beans	96.7 mg	19,3%
64	Dry lentils	96.4 mg	19,3%
65	Beans, raw, mature	95.8 mg	19,2%
66	Baked turkey thigh (fillet)	95.8 mg	19,2%
67	Dry, ripe peas	95.5 mg	19,1%
68	Baked omul	95.0 mg	19,0%
69	Smoked herring	95.0 mg	19,0%
70	Dried jellyfish	95.0 mg	19,0%
71	Dry black-eyed beans	94.7 mg	18,9%
72	Raw sockeye salmon	94.6 mg	18,9%
73	Pink salmon raw	94.6 mg	18,9%
74	Baked pork loin	93.6 mg	18,7%
75	Fried chicken	91.2 mg	18,2%
76	Turkey gizzards raw	89.7 mg	17,9%
77	Condensed milk	89.1 mg	17,8%
78	Turkey meat (turkey meat) baked (whole carcass meat)	88.9 mg	17,8%
79	Raw pork belly	88.9 mg	17,8%
80	Cooked minced pork (20% fat)	88.3 mg	17,7%
81	Roasted turkey (meat and skin of the whole carcass)	87.4 mg	17,5%
82	Dry white beans	87.4 mg	17,5%
83	Cooked beef (meat without fat)	86.0 mg	17,2%
84	Bison meat raw	85.8 mg	17,2%
85	Cooked pheasant	85.8 mg	17,2%
86	Canned horse mackerel	85.0 mg	17,0%
87	Canned anchovies (in oil)	85.0 mg	17,0%
88	Raw pork shoulder	84.6 mg	16,9%
89	Boiled turkey breast (fillet)	84.4 mg	16,9%
90	Hot chili peppers dried in the sun	84.3 mg	16,9%
91	Baked herring	83.3 mg	16,7%
92	Baked whiting	83.3 mg	16,7%
93	Stewed turkey gizzards	82.2 mg	16,4%
94	Chicken breast fillet, raw meat, without skin	82.1 mg	16,4%
95	Raw chicken wings	82.0 mg	16,4%
96	Ham	81.9 mg	16,4%
97	Milk Protein Supplement Powder	81.6 mg	16,3%
98	Pork ribs (country) raw	81.4 mg	16,3%
99	Boiled octopus	81.0 mg	16,2%
100	Raw crayfish	80.9 mg	16,2%
101	Boiled crayfish	80.9 mg	16,2%
102	Boiled crab	80.9 mg	16,2%
103	Lobsters (lobsters, spiny lobsters) boiled	80.9 mg	16,2%
104	Fried flounder	79.9 mg	16,0%
105	Raw beef fat	79.8 mg	16,0%
106	Raw lamb fat	79.8 mg	16,0%
107	Pork tenderloin raw	79.7 mg	15,9%
108	Baked chicken	78.8 mg	15,8%
109	Flaxseed	78.7 mg	15,7%
110	Dry egg noodles	78.7 mg	15,7%
111	Sea bass (red) baked	78.6 mg	15,7%
112	Boiled or stewed turkey neck	77.7 mg	15,5%
113	Baked swordfish	77.5 mg	15,5%
114	Pork baked in the oven	76.0 mg	15,2%
115	Raw pollock	75.8 mg	15,2%
116	Boiled pork legs	75.4 mg	15,1%
117	Baked halibut	75.1 mg	15,0%
118	Canned sardine in oil	75.0 mg	15,0%
119	Unheated wheat bran	74.4 mg	14,9%
120	Pork neck (neck) raw	73.3 mg	14,7%
121	Chicken drumstick (without skin), stewed or boiled	73.1 mg	14,6%
122	Blood sausage	72.8 mg	14,6%
123	Salami	72.6 mg	14,5%
124	Boiled or stewed chicken	72.4 mg	14,5%
125	Doctor's sausage	72.2 mg	14,4%
126	Dried carrots	72.1 mg	14,4%
127	Baked coho salmon	72.0 mg	14,4%
128	Roasted pistachios (no salt)	71.4 mg	14,3%
129	Roasted salted pistachios	71.4 mg	14,3%
130	Lobsters (lobsters, spiny lobsters) raw	70.3 mg	14,1%
131	Raw mullet	70.2 mg	14,0%
132	Quinoa grains dry	70.2 mg	14,0%
133	Baked sturgeon	70.0 mg	14,0%
134	Baked chicken legs (meat with skin)	70.0 mg	14,0%
135	Dry amaranth groats (seeds)	69.8 mg	14,0%
136	Raw pork loin	69.7 mg	13,9%
137	Turkey thigh (fillet) raw	69.6 mg	13,9%
138	Raw pork ham and rump	69.6 mg	13,9%
139	Pork knuckle, raw shank	68.2 mg	13,6%
140	Baked chicken drumstick (meat with skin)	67.8 mg	13,6%
141	Baked chicken thighs (meat with skin)	67.6 mg	13,5%
142	Dried garlic	67.5 mg	13,5%
143	Skinless chicken thighs, boiled or stewed	67.3 mg	13,5%
144	Dry pink beans	67.2 mg	13,4%
145	Chicken breast raw, skin on	67.1 mg	13,4%
146	Croaker raw	67.0 mg	13,4%
147	Baked goose	66.5 mg	13,3%
148	Ground dry chili pepper	66.5 mg	13,3%
149	Dry black beans	66.4 mg	13,3%
150	Dry variegated beans (Pinto)	66.2 mg	13,2%
151	Dried spirulina (in powder form)	66.0 mg	13,2%
152	Raw beef, meat without fat	65.7 mg	13,1%
153	Chicken raw chicken meat	65.7 mg	13,1%
154	Turkey drumstick, raw, without skin	65.5 mg	13,1%
155	Philadelphia cheese	65.2 mg	13,0%
156	Merlang raw	65.0 mg	13,0%
157	Raw mussels	65.0 mg	13,0%
158	Raw shellfish	65.0 mg	13,0%
159	Abalone raw	65.0 mg	13,0%
160	Scallop raw	65.0 mg	13,0%
161	Shark meat raw	65.0 mg	13,0%
162	Sea bass (red) raw	65.0 mg	13,0%
163	Octopus raw	65.0 mg	13,0%
164	Raw swordfish	65.0 mg	13,0%
165	Herring raw	65.0 mg	13,0%
166	Raw squid	65.0 mg	13,0%
167	Raw flounder	65.0 mg	13,0%
168	Raw mackerel	65.0 mg	13,0%
169	Raw carp	65.0 mg	13,0%
170	Raw smelt	65.0 mg	13,0%
171	Raw eel	65.0 mg	13,0%
172	Raw oysters	65.0 mg	13,0%
173	Trout raw	65.0 mg	13,0%
174	Raw pike	65.0 mg	13,0%
175	Frog legs raw	65.0 mg	13,0%
176	Snapper (berix) raw	65.0 mg	13,0%
177	Raw snails	65.0 mg	13,0%
178	Duck (duck meat) baked (meat without skin)	65.0 mg	13,0%
179	Roasted peanuts	64.6 mg	12,9%
180	Canned beef stew	64.3 mg	12,9%
181	Peanut paste	63.0 mg	12,6%
182	Peeled pumpkin seeds	63.0 mg	12,6%
183	Halibut raw	61.8 mg	12,4%
184	Turkey breast (fillet) raw	61.3 mg	12,3%
185	Roasted cashews	61.0 mg	12,2%
186	Seabass raw	60.8 mg	12,2%
187	Turkey meat (turkey meat), raw, whole carcass meat	60.2 mg	12,0%
188	Raw pork ribs (ribs)	59.7 mg	11,9%
189	Boiled sausage	59.3 mg	11,9%
190	Chicken drumstick, stewed or boiled (meat with skin)	59.2 mg	11,8%
191	Raw minced chicken	58.8 mg	11,8%
192	Raw pork carbonate	58.4 mg	11,7%
193	Raw turkey, meat and skin of the whole carcass	58.0 mg	11,6%
194	Raw pork, meat with fat	57.8 mg	11,6%
195	Ground beef, raw, 20% fat	56.4 mg	11,3%
196	Boiled or stewed chicken legs (meat with skin)	56.4 mg	11,3%
197	Edamame cooked	56.3 mg	11,3%
198	Raw sturgeon	56.0 mg	11,2%
199	Frozen edamame	56.0 mg	11,2%
200	Pine nut without shell	55.8 mg	11,2%
201	Sunflower seeds, peeled	55.1 mg	11,0%
202	Roasted sunflower seeds (hulled)	55.1 mg	11,0%
203	Dry basil	54.9 mg	11,0%
204	Dry potato flakes (instant puree)	54.9 mg	11,0%
205	Buckwheat flour	54.2 mg	10,8%
206	Buckwheat dry buckwheat (brown)	54.2 mg	10,8%
207	Chicken thighs, boiled or stewed (meat with skin)	54.1 mg	10,8%
208	Turkey neck raw	54.0 mg	10,8%
209	Duck (duck meat) raw meat, without skin	53.6 mg	10,7%
210	Potato chips without salt	53.0 mg	10,6%
211	Raw chicken drumstick, meat with skin	52.8 mg	10,6%
212	Peanuts raw	52.5 mg	10,5%
213	Fresh almonds	52.1 mg	10,4%
214	Roasted almonds	52.1 mg	10,4%
215	Paprika spice, powder form	51.5 mg	10,3%
216	Chicken wings, boiled or stewed	51.3 mg	10,3%
217	Baked tilapia	51.3 mg	10,3%
218	Pepperoni sausage	51.2 mg	10,2%
219	Maitake mushrooms raw	51.1 mg	10,2%
220	Cooked chicken back (meat with skin)	51.1 mg	10,2%
221	Sausages	50.7 mg	10,1%
222	Pork fat (pork fat), raw	49.7 mg	9,9%
223	Dry baked muesli (granola), crispy, with honey	49.2 mg	9,8%
224	Turmeric spice powder	49.2 mg	9,8%
225	Raw oyster mushrooms	48.7 mg	9,7%
226	Enoki mushrooms raw	47.7 mg	9,5%
227	Boiled soybeans (ripe)	47.5 mg	9,5%
228	Milk chocolate	46.1 mg	9,2%
229	Cheesecake	45.9 mg	9,2%
230	Raw chicken thighs, meat with skin	45.7 mg	9,1%
231	Fresh hazelnuts	45.6 mg	9,1%
232	Boiled white beans	44.7 mg	8,9%
233	Roasted macadamia nut	44.6 mg	8,9%
234	Fresh cauliflower	44.3 mg	8,9%
235	Ground sage	43.6 mg	8,7%
236	Dried thyme	43.6 mg	8,7%
237	Marjoram spice powder	43.6 mg	8,7%
238	Boiled chickpeas	42.8 mg	8,6%
239	Tilapia raw	42.5 mg	8,5%
240	Frozen cauliflower	41.9 mg	8,4%
241	Chicken legs (legs) raw, meat with skin	41.6 mg	8,3%
242	Ginger extract powder	41.2 mg	8,2%
243	Boiled Brussels sprouts	40.6 mg	8,1%
244	Pecan	40.5 mg	8,1%
245	Dry oat flakes (instant)	40.4 mg	8,1%
246	Boiled broccoli	40.1 mg	8,0%
247	Potato starch	39.5 mg	7,9%
248	Walnut	39.2 mg	7,8%
249	Boiled cauliflower	39.1 mg	7,8%
250	Onion powder	39.0 mg	7,8%
251	Snickers chocolate bar	38.5 mg	7,7%
252	Canned tomato paste	38.5 mg	7,7%
253	Cooked cabbage (boiled)	38.4 mg	7,7%
254	Soy sauce (tamari)	38.4 mg	7,7%
255	Smoked sausage	38.3 mg	7,7%
256	Barley flour	37.8 mg	7,6%
257	Dry pearl barley	37.8 mg	7,6%
258	Cloves (spice) seasoning powder	37.4 mg	7,5%
259	Donuts	37.3 mg	7,5%
260	Mars chocolate bar (almond)	37.1 mg	7,4%
261	Boiled pink beans	36.9 mg	7,4%
262	Shiitake mushrooms, cooked	36.8 mg	7,4%
263	Raw turkey skin	36.7 mg	7,3%
264	Boiled variegated beans (Pinto)	35.3 mg	7,1%
265	Fresh dandelion leaves	35.3 mg	7,1%
266	Dry wild rice	35.0 mg	7,0%
267	Red beans (Kidney) canned	34.9 mg	7,0%
268	Fresh artichokes	34.4 mg	6,9%
269	Boiled artichokes	34.4 mg	6,9%
270	Mayonnaise	34.2 mg	6,8%
271	Broccoli raab cooked	33.6 mg	6,7%
272	Dry soy tofu cheese	33.0 mg	6,6%
273	Peas boiled in water (ripe)	32.8 mg	6,6%
274	Fried portobello mushrooms	32.8 mg	6,6%
275	Lentils boiled in water	32.7 mg	6,5%
276	Boiled black beans	32.6 mg	6,5%
277	Boiled Lima beans	32.5 mg	6,5%
278	Oregano oregano, dried	32.3 mg	6,5%
279	Boiled black-eyed beans	32.2 mg	6,4%
280	Unheated oat bran	32.2 mg	6,4%
281	Unheated rice bran	32.2 mg	6,4%
282	Black Walnut	32.1 mg	6,4%
283	Whole grain flour (wheat)	31.2 mg	6,2%
284	KitKat chocolate bar	31.0 mg	6,2%
285	Boiled beans (ripe)	30.6 mg	6,1%
286	Boiled red beans (Kidney)	30.5 mg	6,1%
287	Rye grain (rye) in dry form	30.4 mg	6,1%
288	Jerusalem artichoke raw	30.0 mg	6,0%
289	Oat flour	29.9 mg	6,0%
290	Tortilla	29.9 mg	6,0%
291	Boiled green peas	29.7 mg	5,9%
292	Chocolate white	29.5 mg	5,9%
293	Boiled mung bean	29.4 mg	5,9%
294	Tuna canned in its own juice	29.3 mg	5,9%
295	Sweet yeast dough buns	29.1 mg	5,8%
296	Boiled corn	29.1 mg	5,8%
297	Raw ginger root	28.8 mg	5,8%
298	Brazilian nut	28.8 mg	5,8%
299	Fresh green peas	28.4 mg	5,7%
300	Dry bulgur cereal	28.1 mg	5,6%
301	Hard tofu cheese (linen)	28.1 mg	5,6%
302	Soy sauce (hydrolyzed)	27.5 mg	5,5%
303	Whole grain wheat bread	27.2 mg	5,4%
304	Processed cheese	27.2 mg	5,4%
305	Cracker	27.2 mg	5,4%
306	Cream cheese	27.2 mg	5,4%
307	Multigrain crispbread	27.1 mg	5,4%
308	Frozen green peas	27.0 mg	5,4%
309	Canned white beans	26.9 mg	5,4%
310	Chinese fresh broccoli	26.5 mg	5,3%
311	Boiled asparagus	26.1 mg	5,2%
312	Ice cream	26.0 mg	5,2%
313	Boiled egg noodles	25.7 mg	5,1%
314	Unroasted sesame	25.6 mg	5,1%
315	Roasted sesame	25.6 mg	5,1%
316	Chinese cooked broccoli	25.3 mg	5,1%
317	Jeera cumin seeds	24.7 mg	4,9%
318	Celery seeds	24.7 mg	4,9%
319	Cumin seeds	24.7 mg	4,9%
320	Frozen corn	24.0 mg	4,8%
321	French fries	23.7 mg	4,7%
322	Dried mango	23.7 mg	4,7%
323	Raw cassava	23.7 mg	4,7%
324	Caramel popcorn	23.5 mg	4,7%
325	Pretzels without salt	23.5 mg	4,7%
326	Raw garlic	23.2 mg	4,6%
327	Fresh kale	23.2 mg	4,6%
328	Fried potato	23.2 mg	4,6%
329	Dry wheat groats	23.1 mg	4,6%
330	Dried apples	23.1 mg	4,6%
331	Dried pear	23.0 mg	4,6%
332	Quinoa boiled in water	23.0 mg	4,6%
333	Raw corn	23.0 mg	4,6%
334	Chocolate ice cream	22.5 mg	4,5%
335	Table mustard, paste	22.4 mg	4,5%
336	Dry muesli (with dried fruits and nuts)	22.4 mg	4,5%
337	Butter	22.3 mg	4,5%
338	Brown raw champignons	22.1 mg	4,4%
339	Unsweetened coconut flakes	22.1 mg	4,4%
340	Frozen spinach	22.1 mg	4,4%
341	Multigrain bread	22.0 mg	4,4%
342	Chocolate cupcake with chocolate icing	22.0 mg	4,4%
343	Fried champignons	21.9 mg	4,4%
344	White whole grain corn flour	21.6 mg	4,3%
345	Yellow whole grain corn flour	21.6 mg	4,3%
346	Dry long grain brown rice	21.5 mg	4,3%
347	Canned asparagus	21.4 mg	4,3%
348	Taro cooked tubers	21.3 mg	4,3%
349	Salted popcorn	21.2 mg	4,2%
350	Raw portobello mushrooms	21.2 mg	4,2%

Choline in medicine

Despite the fact that in 80% of cases lecithin is used as a source of choline, sometimes there is a need to take other types of nutrients.

Forms of release of vitamin B4

Choline citrate

The structure of the drug is identical to the structure of the molecules of the cell membranes of the brain. Thanks to this, it helps to quickly replenish vitamin reserves, which are intensively consumed during strength training. Choline citrate is primarily used to maintain the body’s energy needs in emergency cases (as an “ambulance”), improve psycho-emotional status, and increase performance and endurance in sports. Considering the fact that the “citrate” form of release improves the absorption of magnesium, it is advisable to use it for athletes who periodically experience muscle spasms. This medication is administered orally. Daily dosage – 250 – 900 milligrams.

Choline chloride

This drug is available in the form of a solution for intravenous administration and a powder for oral administration. It is prescribed to people suffering from atherosclerosis, hepatitis, Botkin's disease, liver cirrhosis (in the early stages), cystinuria, hypothyroidism and chronic alcoholism. Directions for use: 1% solution is administered through a dropper at a rate of 30 drops per minute. Single injection of liquid product – 200 – 300 milliliters. Remember, during intravenous administration, choline chloride can cause the following body reactions: nausea, vomiting, fever, heaviness in the head, bradycardia, decreased systolic pressure. These phenomena arise due to excitation of the parasympathetic nervous system. If these symptoms appear, administration of the drug should be stopped immediately. If it is necessary to take the medicine for a long time, as a rule, the powder is prescribed in the form of a 20% solution, which should be consumed in 5 milliliters 3 to 5 times a day. Course duration is 7 – 10 days.

Choline alphoscerate

A nootropic drug that activates cholinergic receptors in the postganglionic endings of the parasympathetic nerves. Choline alfoscerate, under the influence of brain enzymes, is broken down into free vitamin B4 and glycerophosphate. The first substance helps synthesize acetylcholine and improves the functioning of the central nervous system, and the second is converted into phosphatidylcholine, which increases the plasticity of neuronal membranes. Since the drug contains metabolically protected choline (40.5%), it is used to improve brain function.

Interaction of choline with other drugs

Enhances the effect of vitamin B4:

• vitamin A;
• vitamin B9 (folic acid).

Choline itself enhances the absorption of fat-soluble vitamins such as A, K, E, D.

Choline is compatible with B5 and PP, but you cannot take vitamin B4 and B1 at the same time, as they neutralize each other’s work.

Reduce vitamin B4:

• alcoholic drinks;
• estrogen drugs;
• steroids;
• antibiotics from the sulfonamide group;
• barbiturates;
• cytostatic agents.

Daily requirement

The daily intake of trimethylethanolamine is not regulated. However, the minimum requirement for a healthy person for the compound is 300 milligrams per day. Choline consumption directly depends on the amount of folic acid, protein, cobalamin (vitamin B12) in the body.

The daily dose of the vitamin-like substance B4 entering the body varies on average from 500 to 1000 milligrams per day.

The upper limit for consumption of the compound for children under 14 years of age is 2000 milligrams, for adults – 3500 milligrams.

In case of a stressful situation or high mental load, it is recommended to double the choline intake.

Uses of Choline (B4)

As mentioned earlier, Choline chloride is used for medical purposes. This drug is given intravenously or taken orally. Used in the treatment of:

• liver diseases;
• post-stroke condition;
• mental disorders accompanied by decreased memory and cognitive abilities;
• hypertension and atherosclerosis;
• alcohol addiction;
• decreased thyroid function;
• increased cystine content in urine.

Choline alfoscerate is used as a nootropic agent in the treatment of:

• post-stroke condition and during rehabilitation after traumatic brain injury;
• Alzheimer's disease;
• encephalopathy of other etiologies.

Choline citrate is used in bodybuilding. This synthetic analogue of vitamin B4 is not a drug. Use for:

• increasing muscle endurance;
• increase in strength;
• improved training results.

It is worth noting that the latter analogue has not undergone full clinical trials.

Often prescribed to expectant mothers.

Instructions for use of cholinomimetic

Best materials of the month

• Coronaviruses: SARS-CoV-2 (COVID-19)
• Antibiotics for the prevention and treatment of COVID-19: how effective are they?
• The most common "office" diseases
• Does vodka kill coronavirus?
• How to stay alive on our roads?

Indications: confusion, chronic cerebrovascular insufficiency, memory impairment, dementia (senile, Alzheimer's, post-stroke), emotional instability, senile pseudomelancholia, irritability, ischemic stroke (in the recovery phase), Huntington's chorea, traumatic brain injury (acute period), functional central nervous system disorders, decreased concentration, disorientation, cognitive disorders (with encephalopathy and dementia).

How to take choline alfoscerate?

In acute conditions (ischemic stroke, traumatic brain injury), 1000 milligrams of the substance are administered intravenously or intramuscularly (slowly). The frequency of injections, depending on the patient’s condition, is 1 – 4 times a day. The course of treatment is 10 – 20 days. After this, they switch to oral administration of the substance (3 capsules per day) for 4 to 6 months.

For dementia syndromes and chronic diseases of the central nervous system, the drug is prescribed orally, 400 milligrams 3 times a day before or after meals. The course of therapy is 3 – 6 months. If nausea occurs, reduce the dosage.

While carrying out “vitamin” therapy, it is important to consume protein foods that contain methionine (eggs, cottage cheese, liver, fish).

Remember, it is advisable to entrust the choice of medicine to an experienced specialist.

The above-described technologies for using drugs should not be taken as a basis; the material is for informational purposes only.

Pharmacological action[edit | edit code]

While having the same effects as acetylcholine, choline is much less active. Even 10 g of choline when taken orally does not have a clear effect. Physiological functions. Choline performs several functions in the body. It is an important component of phospholipids, promotes the mobilization of fatty acids in the liver (lipotropic effect), serves as a donor of methyl groups and is necessary for the formation of the mediator acetylcholine (Chapter 6) and platelet activating factor (Chapter 26).

Phospholipid component[edit | edit code]

Choline is part of the main phospholipid - lecithin, plasmalogens (present in large quantities in mitochondria) and sphingomyelins (which the brain is especially rich in). Thus, choline serves as an essential structural component of many biological membranes and plasma lipoproteins.

Lipotropic action[edit | edit code]

As already mentioned, the important role of choline as a dietary component was first noticed in connection with its ability to reduce fat content in the liver of dogs with experimental diabetes mellitus. Substances that stimulate the removal of excess fat from the liver are called lipotropic. These include choline, inositol, methionine, vitamin B 12 and folic acid. Some of them apparently serve as donors of methyl groups in the synthesis of choline. As a result, the formation of lipid components of plasma lipoproteins occurs and the transport of fat from the liver is accelerated. A methyl group donor, choline can serve as a donor of (methyl)methyl groups necessary for the synthesis of other compounds. First, betaine is formed from choline, which is a direct donor of the methyl group. The methyl group can then be transferred to homocysteine, resulting in the formation of methionine. The role of vitamin B12 (cyanocobalamin) and folic acid in the metabolism of single-carbon compounds is discussed in Chap. 54.

Formation of acetylcholine[edit | edit code]

Acetylcholine is synthesized from choline and acetyl-CoA by choline acetyltransferase and broken down by AChE (Chapter 6). In the endothelium of the brain capillaries there is a system of facilitated diffusion of choline in both directions, and the amount of choline entering the central nervous system depends on its concentration in the plasma. When choline chloride is administered to rats, not only the concentration of choline in the plasma increases, but also the concentrations of choline and acetylcholine in the brain. These data may help in the treatment of diseases in which acetylcholine synthesis is reduced (see below). Synthesis of platelet activating factor. This factor is formed from choline-containing membrane phospholipids, in which at position 1 of the glycerol residue there is an alkyl ester instead of a fatty acid ester. Hormone-sensitive phospholipase A2 acts on the phospholipid, forming 1-O-alkyllisophosphatidylcholine. Under the action of a specific acetyl transferase, which catalyzes the transfer of the acetyl group from acetyl-CoA to position 2 of this intermediate product, platelet activating factor is formed. It plays an important role in inflammatory reactions and other processes (Chapter 26). Deficiency symptoms. Choline deficiency in animals is accompanied by fatty degeneration and cirrhosis of the liver, an increased risk of hepatic cell cancer, hemorrhagic kidney damage and impaired coordination of movements. Fortunately, none of these manifestations of choline deficiency have been observed in humans.

The dangers of excess choline

There is a maximum permissible daily intake of choline

Group		Choline, g/day
0 – 6 months		Undefined*
7 – 12 months		Undefined*
1 – 3 years		1
4 – 8 years		1
9 – 13 years		2
14 – 18 years old		3
19 – 70 years and older		3,5
Pregnant and nursing	18 years and under	3
	19 – 50 years	3,5

*It is not possible to determine, since excess choline content is achieved as a result of changes in dietary patterns, which in this age category is impossible without a fatal risk to health.

Typically, excess choline is observed in the age group of 18 – 45 years in men involved in bodybuilding. Often, taking it for preventive purposes leads to an increase in the level of choline in tissues.

When exceeding 10 g of choline per day, the following is observed:

• nausea and vomiting;
• hypotension (low blood pressure);
• increased sweating and salivation;
• decreased mood up to depression.

Another specific symptom is the smell of fish emanating from the skin.

Physicochemical characteristics

Chemical formula of the substance: C5H14NOX, or [ (CH3)3N+CH2CH2OH ] X−.

The structural formula of choline is presented below:

Although choline chloride is used for medical purposes, its structural formula is:

Another name for vitamin B4 is trimethylethanolamine. It is a colorless substance with a strong odor. It is highly soluble in water, therefore it is classified as a water-soluble compound. Vitamin B4 destruction occurs at temperatures above 180C. Reacts with many acids to form salts.

This video explains the properties of choline better:

No. 191. Organic chemistry. Topic 28. Vitamins. Part 9. Vitamin B4