lecithin

Lecithin is a generic term for a group of fatty substances (phospholipids) found in plant and animal tissues that are essential for proper biological function. It is most commonly derived from soybeans or egg yolks and is widely used as an emulsifier in food products and pharmaceuticals. In the body and diet it serves as a major source of choline—a nutrient important for cell membrane structure and neurotransmitter synthesis (acetylcholine). Commercially available lecithins are complex mixtures containing phosphatidylcholine (the main active component), phosphatidylethanolamine, phosphatidylinositols and other lipids. Lecithin has been studied as a dietary supplement for various indications including high cholesterol (where it may help lower LDL cholesterol), liver disease (including non-alcoholic fatty liver disease), ulcerative colitis (as delayed-release phosphatidylcholine), cognitive impairment/dementia/Alzheimer’s disease (due to its choline content), gallbladder disease prevention/treatment and plugged milk ducts during breastfeeding. However scientific evidence supporting these uses varies; robust data exist only for some digestive applications such as ulcerative colitis[4][6][7]. Mechanistically lecithins act primarily by providing choline to the body—supporting acetylcholine synthesis—and by functioning as surfactants/emulsifiers that stabilize fats in biological membranes or processed foods[1][5]. They are generally recognized as safe when consumed in reasonable amounts.

Brand names

Lecithin-SoftgelsSoya LecithinLecithin NaturalGranulestinKelecinLecithol

Other names

phosphatidylcholineegg lecithinlecitinaovolecithinsoy phospholipidsoybean lecithinvegilecithinvitellinvitelline