Choline
<p ><b>Choline</b> is a <a href="http://en.wikipedia.org/wiki/Water-soluble" title="Water-soluble" class="mw-redirect" >water-soluble</a> <a href="http://en.wikipedia.org/wiki/Essential_nutrient" title="Essential nutrient" >essential nutrient</a>.<sup id="cite_ref-0" class="reference" ><a href="http://en.wikipedia.org/wiki/Choline#cite_note-0" >[1]</a></sup><sup id="cite_ref-Zeisel_SH.2C_da_Costa_KA_2009_615.E2.80.9323_1-0" class="reference" ><a href="http://en.wikipedia.org/wiki/Choline#cite_note-Zeisel_SH.2C_da_Costa_KA_2009_615.E2.80.9323-1" >[2]</a></sup><sup id="cite_ref-2" class="reference" ><a href="http://en.wikipedia.org/wiki/Choline#cite_note-2" >[3]</a></sup><sup id="cite_ref-3" class="reference" ><a href="http://en.wikipedia.org/wiki/Choline#cite_note-3" >[4]</a></sup><sup id="cite_ref-4" class="reference" ><a href="http://en.wikipedia.org/wiki/Choline#cite_note-4" >[5]</a></sup> It is usually grouped within the <a href="http://en.wikipedia.org/wiki/Vitamin_B" title="Vitamin B" class="mw-redirect" >B-complex vitamins</a>. </p>
<p>
The cation appears in the head groups of <a href="http://en.wikipedia.org/wiki/Phosphatidylcholine" title="Phosphatidylcholine" >phosphatidylcholine</a> and<a href="http://en.wikipedia.org/wiki/Sphingomyelin" title="Sphingomyelin" >sphingomyelin</a>, two classes of <a href="http://en.wikipedia.org/wiki/Phospholipid" title="Phospholipid" >phospholipid</a> that are abundant in <a href="http://en.wikipedia.org/wiki/Cell_membranes" title="Cell membranes" class="mw-redirect" >cell membranes</a>. </p>
<p>
Choline is the precursor molecule for the neurotransmitter <a href="http://en.wikipedia.org/wiki/Acetylcholine" title="Acetylcholine" >acetylcholine</a> which is involved in many functions including memory and muscle control.</p>
<p>
Choline must be consumed through the diet in order for the body to remain healthy.<sup id="cite_ref-5" class="reference" ><a href="http://en.wikipedia.org/wiki/Choline#cite_note-5" >[6]</a></sup> </p>
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It is used in the synthesis of the constructional components in the body's cell membranes. </p>
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the perceived benefits of choline, dietary recommendations have discouraged people from eating certain high choline foods, such as egg and fatty meats. The 2005 National Health and Nutrition Examination Survey stated that only 2% of postmenopausal women consume the recommended intake for choline.<sup id="cite_ref-Fischer_6-0" class="reference" ><a href="http://en.wikipedia.org/wiki/Choline#cite_note-Fischer-6" >[7]</a></sup></p>