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At Mercola.com, Dr. Joseph Mercola discusses the anti-inflammatory properties of the choline found in egg yolks, writing:
Choline, found in ample amounts in organic, pastured egg yolks, was first discovered in 1862.1 It was officially recognized as an essential nutrient for human health by the Institute of Medicine in 1998.2 Since then, we’ve learned that choline has a long list of health benefits. For example, it’s required for:
Healthy fetal development3 Optimal brain function, memory and cognition Nervous system health — Choline is necessary for making acetylcholine, a neurotransmitter involved in healthy muscle, heart and memory performance Cell structure — Choline is needed for the synthesis of phosphatidylcholine, better known as lecithin, which is required for the composition of cell membranes Mitochondrial function4 Metabolism (energy production) DNA synthesis Methylation reactions5 Cardiovascular health Liver health, as choline is needed to carry cholesterol from your liver; a choline deficiency could result in excess fat and cholesterol buildup6 Eggs Lower Inflammation and Insulin Resistance
Research published in 2020 also concluded that choline has anti-inflammatory activity and can be particularly useful in those with insulin resistance and/or metabolic syndrome. And, while a choline supplement was good in this regard, eggs were far better. As reported by the authors:7
“Metabolic syndrome (MetS) is characterized by low-grade inflammation and insulin resistance, which increase the risk of heart disease. Eggs have numerous nutrients including choline, carotenoids, and fat-soluble vitamins that may protect against these conditions. Egg phosphatidylcholine (PC) is a major contributor of dietary choline in the American diet.
In this study, we evaluated the effect of two sources of choline, whole eggs (a source of PC) and a choline supplement (choline bitartrate, CB), on plasma lipids, glucose, insulin resistance, and inflammatory biomarkers.”
Twenty-three subjects diagnosed with metabolic syndrome were included in the study. After a two-week washout period with no choline intake, participants were randomly allocated to consume either three eggs per day or 400 mg of choline bitartrate per day for four weeks.
After a three-week washout period, they were then given the alternate treatment. While eating eggs, participants were found to have higher levels of vitamin E and selenium, but there were no differences in cholesterol levels, triglycerides or glucose compared to baseline or when they were on the choline supplement.
Interestingly, both choline sources reduced interleukin-6 (IL-6) levels, but eggs also resulted in lower C-reactive protein, insulin and insulin resistance compared to baseline, causing the authors to conclude that:8
“… in a MetS population, intake of three eggs per day does not increase plasma LDL cholesterol, and has additional benefits on biomarkers of disease compared to a choline supplement, possibly due to the presence of other antioxidants in eggs.”
Read more here.
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