Lecithin Guide, Meaning , Facts, Information and Description
Lecithin is usually used as synonym for phosphatidylcholine, a phospholipid which is the major component of a phosphatide fraction which may be isolated from either egg yolk (in Greek lekithos - λεκιθος), or soy beans. It is commercially available in high purity as a food supplement and for medical uses.
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2 As a food additive 3 See also 4 References 5 External links |
In biology
Nervous and circulatory lecithin is produced by the liver if the diet is adequate. It is needed by every cell in the body and is a key building block of cell membranes; without it, they would harden. Lecithin protects cells from oxidation and largely comprises the protective sheaths surrounding the brain. It is composed mostly of B vitamins, phosphoric acid, choline, linoleic acid and inositol. Hence, it supports the circulatory system.
As a food additive
Lecithin is regarded as a well tolerated and non-toxic emulsifier. It is approved by the United States Food and Drug Administration for human consumption with the status "Generally Recognized As Safe". Lecithin is an integral part of cell membranes, and can be totally metabolised, so it is virtually non-toxic to humans. Other emulsifiers can only be excreted via the kidneys.
Lecithin is used commercially for anything requiring a natural emulsifier and/or lubricant, from pharmaceuticals to protective coverings. For example, lecithin is the emulsifier that keeps chocolate and cocoa butter in a candy bar from separating.
Various studies (Brook et al 1986, Spilburg et al 2003) indicate that soy-derived lecitin may positively affect cholesterol and triglyceride levels in the blood.
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References
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