Choline is a product becoming more and more in the focus as a feed additive, a food additive or as one of the components of pharmaceutical products. Therefore it is sometimes indicated as a nutraceutical (nutrition+pharmaceutical).

Choline is not truly a vitamin, because some mammals are able to synthesize Choline in the body. Neonates are not: they have a lack of Choline. Therefore the European Union obliged the use of Choline in milk replacers for babies!

Choline itself was first isolated from ox bile (the Greek word is chole) in 1862. But till mid 20th century people were not aware of the importance of enough Choline in the diet.
In animal feed it is a common feed additive for mono-gastric and fish. For ruminants is starting to become more important to improve beef quality and milk production.

Choline is a natural component of plants and meat. Highest in Choline are egg-yolk, meat, liver, cereals. Best sources are foods with high fat and high cholesterol content. Exactly these type of food people want to reduce. Consequently there is also a reduced intake of Choline.

This was recognized by the health organizations. In April 1998 a recommendation for daily intake for humans has been advised by the 'Food and Nutrition Board' in the USA.

To fulfill the need of Choline in food and feed, Choline is synthesized as a natural identical product meeting several pharmacopoeia.



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