Egg phospholipids

Egg phospholipids are a purified mixture of naturally occurring phospholipids isolated from the yolk of eggs. They are primarily composed of about 78–80% phosphatidylcholine (PC), with additional components including phosphatidylethanolamine (PE), sphingomyelin (SM), lysophosphatidylcholine (LPC), lysophosphatidylethanolamine (LPE), plasmalogen and minor amounts of other lipids[2][5][6]. Egg phospholipids are used as an intravenous fat emulsion to provide a source of calories for patients requiring parenteral nutrition[2][3]. In pharmaceutical formulations they serve as emulsifiers and carriers due to their high biocompatibility and amphiphilic properties[1][4][5]. Their mechanism is not pharmacological in the traditional sense; rather they act as structural lipids supporting cell membrane integrity and function. They also play roles in drug delivery systems such as liposomes and micelles for improved bioavailability and stability of drugs[4][5].

Brand names

Omegaven EmulsiyonPuralor

Other names

Lecithins egg yolkPhospholipids egg