Lecithin

Definition 

Lecithin belongs to a larger group of compounds known as phospholipids. These phospholipids are special fats that are made up of a mixture of phosphatides; phosphatidylcholine, phosphatidyl ethanolamine, phosphatidyl serine and phosphatidyl inositol. Lecithin is an important component of cell membranes helping maintain their fluidity. It is also an important component in specific of the brain, blood, nervous tissue and several other tissues. Egg yolks, cauliflower, liver, oranges, peanuts, soybeans, and wheat germ are just some of the naturally occurring sources of lecithin.

What Is Lecithin Used For?

Although it is commonly used as a food emulsifier and stabilizer it has numerous important biological functions. As of Nov 2009 there have been over 1600 published human studies that have referenced lecithin. Clearly this important nutrient has a wealth of research. The researched benefits of lecithin include:

• Cardiovascular
  Lowers LDL and elevates HDL cholesterol
  Reduces atherogenesis (arterial plaque)
  Improves recovery from stroke
• Nervous System
  Memory benefits (for both adults and children ‐ when mothers supplement during pregnancy
  Age Associated Memory Impairment
  Multiple Sclerosis
• Digestive System
  Liver Support
  Ulcerative Colitis
  Gallstones risk reduction

  Dosage & Safety

  1 ‐35 grams have been used daily for therapeutic effect and no adverse effects have been noted