Table 2.
Food amount and metabolite content of trimethylamine-N-oxide (TMAO), total choline, free choline, phosphatidylcholine and betaine in tomato soup containing (i) 600 mg choline as choline bitartrate; (ii) 600 mg choline as phosphatidylcholine; or (iii) no choline control.
| Tomato Soup with No Choline | Tomato Soup with 600 mg Choline as Choline Bitartrate | Tomato Soup with 600 mg Choline as Phosphatidylcholine | ||
|---|---|---|---|---|
| Food Amount | mL | 237 | 237 | 237 |
| Food metabolite content | ||||
| TMAO | mg | ND | ND | ND |
| Total choline 1 | mg | 42 | 619 | 623 |
| Free choline | mg | 17 | 590 | 19 |
| Phosphatidylcholine | mg | 11 | 14 | 588 |
| Betaine | mg | 7 | 7 | 7 |
1 Total choline amount was calculated as the sum of free choline, glycerophosphocholine, phosphocholine, phosphatidylcholine, and sphingomyelin. ND denotes not detectable. Values are shown as mean with each meal run in triplicates with the intraassay CV: 2% for free choline, 7% for phosphatidylcholine and 3% betaine.