EFFECTS OF INGESTING SOY OR EGG LECITHINS ON SERUM CHOLINE, BRAIN CHOLINE AND BRAIN ACETYLCHOLINE

被引：39

作者：

MAGIL, SG ^{[1
]}

ZEISEL, SH ^{[1
]}

WURTMAN, RJ ^{[1
]}

机构：

[1] MIT, DEPT NUTR & FOOD SCI, NEUROENDOCRINE REGULAT LAB, CAMBRIDGE, MA 02139 USA

来源：

JOURNAL OF NUTRITION | 1981年 / 111卷 / 01期

关键词：

D O I：

10.1093/jn/111.1.166

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

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.

引用

页码：166 / 170

页数：5

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