Acetylcholine is produced in the intestines


Acetylcholine (acetylcholine) is a Neurotransmitters, the z. B. makes learning of an organism possible in the first place, but also triggers muscle contractions. Acetylcholine is an amine transmitter and also acts in the intestines and on the sweat glands. Findings indicate that Alzheimer's disease is associated with a drastic acetylcholine deficiency in the basal forebrain nuclei (pharmacopsychology). Acetylcholine was the first Neurotransmitters discovered. The nerve impulses are transmitted to the muscles by acetylcholine, i. that is, whenever a muscle is working, acetylcholine is involved. If this messenger substance is missing in the muscles, paralysis occurs. If you increase acetylcholine there, it leads to diarrhea and sweating. In addition, acetylcholine is associated with memory formation, because when the cells that form the messenger substance die, there is too little of it in the cortex and Alzheimer's dementia develops. The drugs used in Alzheimer's disease are acetylcholinesterase inhibitors, which cause the brain to have more acetyl by inhibiting the breakdown of the messenger substance and thus increasing its availability in the synapse.

By the way: Anticholinergics such as atropine, oxybutynin, propiverine, scopolamine, tolterodine or trospium chloride - are prescribed, among other things, as drugs to reduce the urge to urinate or to promote sleep, but also for asthma, Parkinson's and colic. Medicines in this group of active ingredients suppress nerve stimuli and promote muscle relaxation, but according to American studies they could also damage the brain, because older people who took anticholinergics had a smaller cortex than a comparison group.

According to a report in the Kurier on October 2, a person who eats two eggs a day can allegedly significantly strengthen the performance of their brain and increase their memory. What is responsible is what is contained in the egg yolk Choline be a starting material for the formation of acetylcholine. Eggs actually have the highest choline content of all foods, but liver, fish and vegetables such as soy, beans and cabbage also contain significant amounts of this nutrient. Although the body can produce small amounts of choline itself, it is still dependent on additional intake with food. Choline is particularly important for the production of the protective cell membranes of our body cells, with nerve cells made from choline as the messenger substance Acetycholine to produce. If the brain cells concerned can no longer exchange signals with the help of the messenger substance acetylcholine, this leads to memory loss, which is the case with Alzheimer's disease, in which acetylcholine-containing brain cells gradually die off. It is therefore assumed that the increased intake of choline or foods containing lecithin could improve memory function. So far, however, research has provided contradicting results. Choline is important for the interference-free signal transmission in the brain and especially essential for children's brains, because research shows that choline is needed for brain formation. A Choline deficiency can be noticeable through forgetfulness or decreased ability to concentrate. Eggs are abundant in choline and can be an important source of choline. This means that eggs should therefore be integrated into children's diets at an early stage, although other foods also contain plenty of choline (see above).

Incidentally, acetylcholine was the first of the chemical messengers to be discovered in 1921 Otto Loewi at the heart of a frog.

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