Gibb, AJ;
(2016)
Choline and acetylcholine: what a difference an acetate makes.
The Journal Physiology
, 595
(4)
pp. 1021-1022.
10.1113/JP273666.
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Abstract
Choline is a water soluble B-group vitamin, which humans must consume through their diet to remain healthy. Meat, eggs and yeast extract are great sources of choline, an essential component of cell membranes and also the precursor of the neurotransmitter, acetylcholine (ACh).
| Type: | Article |
|---|---|
| Title: | Choline and acetylcholine: what a difference an acetate makes |
| Location: | England |
| Open access status: | An open access version is available from UCL Discovery |
| DOI: | 10.1113/JP273666 |
| Publisher version: | http://dx.doi.org/10.1113/JP273666 |
| Language: | English |
| Additional information: | This is the peer reviewed version of the following article: Gibb, AJ; (2016) Choline and acetylcholine: what a difference an acetate makes. The Journal Physiology, which has been published in final form at http://dx.doi.org/10.1113/JP273666. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving. |
| UCL classification: | UCL UCL > Provost and Vice Provost Offices > School of Life and Medical Sciences UCL > Provost and Vice Provost Offices > School of Life and Medical Sciences > Faculty of Life Sciences UCL > Provost and Vice Provost Offices > School of Life and Medical Sciences > Faculty of Life Sciences > Div of Biosciences UCL > Provost and Vice Provost Offices > School of Life and Medical Sciences > Faculty of Life Sciences > Div of Biosciences > Neuro, Physiology and Pharmacology |
| URI: | https://discovery.ucl.ac.uk/id/eprint/1534531 |
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