Concentrations of choline-containing compounds and betaine in common foods.

By Steven Zeisel, M. Mar, J. Howe, J. Holden. Journal of NutriLife, 2003

732 citations recorded by the source corpus.

Subfields: Clinical Biochemistry, Public Health, Environmental and Occupational Health, Rheumatology

View Paper: https://www.semanticscholar.org/paper/4efa51fbe900205a49bc7f6a68154ad4296eea0b

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In Public Health, Environmental and Occupational Health

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Citations in the corpus

New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre? (2010, unknown): “Extractable (free and conjugated) phenolic acids: about 51 mg/100 g((194)) Total ferulic acid: 7–124 mg/100 g((194,499)) Free/conjugated soluble ferulic acid: about 18 mg/100 g((194)) Total dehydrodiferulic acid: about 9 mg/100 g((194)) Total flavonoids: 300 mg rutin equivalents/100 g((595)) Lignans”
Betaine in human nutrition. (2004, background): “A US Department of Agriculture database of the choline and betaine content of food has been developed (3).”
Food groups and risk of type 2 diabetes mellitus: a systematic review and meta-analysis of prospective studies (2017, background): “There is some evidence that trimethylamine-N-oxide [48], a component of eggs, could be a mechanistic driver for the positive association between eggs and T2D [49].”
Stress Physiology of Lactic Acid Bacteria (2016, background): “milk, meat products, or plant materials (393, 394).”
The contribution of wheat to human diet and health (2015, background): “Wheat contains the highest reported levels of betaine of all plant foods, 12.9 and 15 mg/g in bran and 2.91 mg/g in wholegrain, with lower levels of free choline (about 0.5 mg/g in bran and 0.14 mg/g in wholegrain) (Zeisel et al. 2003; Likes et al. 2007).”
Choline: critical role during fetal development and dietary requirements in adults. (2006, unknown): “Though many foods contain choline (160,162), there is at least a twofold variation in dietary intake in humans (39,112).”