Chemically lecithin is phosphatidyl choline; a phospholipid containing choline. Commercial lecithin is a mixture of phospholipids in which phosphatidyl choline predominates.
A fatty substance (lipid) found in many foods (milk, egg yolk and some vegetables). Used as an emulsifier.
A by-product of the refining process for soybean oil (deoiled lecithin from processed soybeans is composed of approximately 20-25% phosphatidyl choline by weight). Historically, lecithin has often been used commercially in food processing as an emulsifier, instantizing agent, and lubricating agent. Lecithin (also known as phosphatidylcholine) is a source of choline when digested; and is a critical component of the lipoproteins which transport fat and cholesterol molecules in the bloodstream (e.g., from the digestive system, to body cells, to the liver, etc.).
Lecithin (choline) promotes synthesis of high-density lipoproteins (i.e., HDLP, also known as “good” cholesterol) by the liver, when it is consumed by humans. Phosphatidyl choline (PC) is involved in cell signal transduction. Some other common dietary sources of lecithin include eggs, red meats, spinach and nuts.
Dry powder source of phospholipids high in B-fatty acids.
A lipid composed of chlorine, glycerol, phosphoric acid, and fatty acids.
A chemical which is a constituent of all animal and plant cells and is involved in the transport and absorption of fats.
The trivial name for the phospholipid phosphatidyl choline.
Lecithin also known as phosphatidyl choline, is an important emulsifier in foods and within the body. Lecithin is critical for the formation of cell membranes. It also participates in important chemical reactions in the body, perhaps most notably along with the enzyme lecithin:cholesterol acyl transferase (LCAT), which is involved in the reverse cholesterol transport system.
Any of a group of phospholipids essential for the metabolism of fats; a deficiency leads to liver and kidney disorders, high serum cholesterol levels, and atherosclerosis. Rich food sources include egg yolk, corn, and soybeans. Lecithins are also used in the processing of foods, drugs, and cosmetics.
One of a group of phospholipids that are important constituents of cell membranes and are involved in the metabolism of fat by the liver. An example is phosphatidylcholine.
A complex fat found in various tissues of the body, but particularly in the brain and nerves, of which it forms a large part. It is also found in large quantities in the yolk of eggs.
A phospholipid (phosphoglyceride) that is part of cell membranes; also found in blood, egg yolk, and soybeans. On hydrolysis, it yields stearic acid, glycerol, phosphoric acid, and choline on hydrolysis.
Lecithin, an organic compound that occurs naturally, serves as both an emulsifier and an antioxidant that decelerates the spoilage of fats. The addition of this substance to food products most commonly originates from two primary sources, namely egg yolk and soybean.
Lecithin is a phospholipid (a type of fatty material) that plays a crucial role in cell membrane composition. It’s present in foods like egg yolks, organ meats, and whole grains. Additionally, lecithin can be derived from soybeans and is commonly used as an emulsifying agent in manufactured foods.