Before the 1930s, commercial lecithin sold in the market came mostly from egg yolk. In fact, that is how it got its name. Apparently, when French scientist Maurice Gobley first separated the compound from an egg yolk in 1850, he decided to name it after its derivation - lekithos, meaning “egg yolk.”
However, decades later the same compound was also found in the by product of soybean processing. While soy lecithin does not have nearly as much phospholipids as egg yolk has, its 1.48 to 3.08 percentage of phospholipids is considerably higher than that of the 0.5 percent typically found in vegetable oils.
But what are the benefits of soy lecithin? What makes it so good for the body? The answer may lie in its composition.
Soy lecithin is comprised of three types of phospholipids, which are a class of fat and water soluble compounds. The phospholipids found in soy lecithin are: phosphatidylcholine (PC), phosphatidylinositol (PI), and phospathidylethanolamine (PE). The benefits of soy lecithin can be traced back to the presence of phosphatidylcholine and its synthesized form, choline.
Phosphatidylcholine, a Powerful Emulsifier
One of the main functions of soy lecithin is to act as an emulsifier inside or outside the body. Outside, it is used commercially to keep chocolates, candy coatings, margarine, butter, and a whole lot more. It is even used in the pharmaceutical industry as well as various other industries that produce materials such as paint, textile, to name a few.
On the other hand, if talking about the benefits of soy lecithin inside the body, then we have to take into account the role that phosphatidylcholine plays in the living cell. As a phospholipid, phosphatidylcholine is a major component of the cell membrane, along with cholesterol and triglyceride. It helps keep the cells and its various organelles apart from each other and facilitates many of its basic functions, including cellular signaling. In addition, it contributes to the cell’s structural integrity and helps keep harmful microbes from entering the healthy living cell.
Phosphatidylcholine plays a significant role in the liver functions as well as the brain. In fact, one of the benefits of soy lecithin is to keep the fatty acids in the bile, thereby helping the liver burn fat better. It is also present in the myelin sheath that covers every single nerve cell found in the body, keeping them healthy and strong. Because of this, many scientists believe that improving brain power may be one of the benefits of soy lecithin.
Choline
Choline is the synthesized form of phosphatidylcholine. It is an essential nutrient, recognized by the National Academy of Sciences (NAS) in 1998. This means that our body cannot manufacture its own supply of the compound and must therefore depend on food to keeps its supply level adequate. Many studies have been conducted on the benefits of soy lecithin, particularly on phosphatidylcholine, which when synthesized by the body turns into choline. It is said that some of the benefits of soy lecithin may include: positively affecting brain development, improving memory throughout life, cardiovascular health, liver function, and reproductive development.
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Lecithin Benefits
... the body? Lecithin, the Good Fat Depending on who you're talking with, lecithin can have two different meanings. Commercially, the term refers to a complex mixture of neutral and polar lipids that is popularly used as an emulsifier and/or lubricant. In biochemistry, it refers to phosphatidylcholine (PC), a phospholipid compound comprised of glycerol, two fatty acids (linoleic acid and inositol), a phosphate group and choline (a type of B vitamin). Lecithin is typically found in the cell membrane or cell walls of every single living cell of an organism, whether plant or animal in origin. As you may already know, the cell membranes or cell walls are a semi-permeable layer that is responsible for regulating the passage of nutrients into and out of cells. Lecithin forms one of the major components of this membrane. In addition, lecithin is also a major component in the protective sheaths that surround the brain, muscles, and nerve cells. Although lecithin is essentially a lipid, it is also partially soluble in water due to...
Benefits of Lecithin
... utilize vitamins A, D, E, and K and is excellent for memory, concentration, and recall. It cleanses the liver and kidneys and helps the body absorbs nutrients. And to top it all off, it adds sprinkle to your salads, favorite drinks, nut butter, spreads or sauces. Yet, for all the wonderful benefits of lecithin, would you believe that it is actually nothing more than a byproduct of soybean processing? Byproduct, meaning it is little more than waste. So how come this purportedly "waste" product contains so many health benefits? What is the theory behind the benefits of lecithin? Lecithin - Its History and Origin The word lecithin comes from the word lekithos, which is Greek for "egg yolk." It was given that name because lecithin was actually first discovered in 1805 Benefits of Soy Lecithin when the French scientist Maurice Gobley isolated the compound from an egg yolk. Lecithin is a great emulsifier. Since its discovery, it has been widely marketed in...
Health Lecithin
... and more of the health lecithin benefits may be uncovered. Where Lecithin Comes From Lecithin is found in many of the foods we have for our daily diet. However, if you want foods that are rich in lecithin, then turn no further from those same foods that are high in cholesterol and fats. The most concentrated sources of dietary lecithin are organ meats, red meats, and eggs, which is where lecithin got its name by the way - lekithos, Greek for "egg yolk." But with today's current trend in low-fat, low-calorie diet, many have turned away from lecithin-rich foods. This reduction may likely result in an inadequate dietary intake of lecithin and choline, a component of lecithin. In order to make up for the lecithin lost through reduction of egg consumption, organ meats,...
What is Lecithin
... does lecithin come from? After asking what is lecithin, you want to know where it is found. Lecithin that contains phosphatidyl choline is produced mainly from vegetable sources, although it may also be found in animal and microbial sources. Majority of commercial lecithins sold in the market today come from soybean (mostly), sunflower, and grape seed. When talking about plant lecithins, the most common source is soybean. When Maurice Gobley, the French scientist discoverer of lecithin, found lecithin in egg yolk in 1950, egg yolk was the sole source of lecithin used by the commercial food industry. However, by the 1930s, the time when soybean lecithin was discovered, egg yolk no longer held its former place of being the major source of lecithin for commercial use. Today,...
Soy Lecithin Allergens
... observed is a concerning number of reports of soy lecithin allergens. Soy Allergy In line with the increasing use of soy products today, soy lecithin allergens also arose and allergic reactions arose. It was in the early 1980s that Stuart Berger, MD, labeled soy lecithin allergens as one of the top seven allergens - sometimes known as the "sinister seven." Besides soy lecithin allergens, other allergens that are considered part of the "sinister seven" are peanuts, tree nuts, milk, eggs, shellfish, fin fish, and wheat. Allergies are a result of an oversensitized immune system that once exposed to a certain type of allergen, such as soy lecithin allergens, reacts by producing vast amounts of antibodies, known as immunoglobulin E (IgE). This results in reactions which may include coughing, sneezing, runny hose, hives, diarrhea, facial swelling, shortness of breath, a swollen tongue, difficulty swallowing, lowered blood pressure, excessive perspiration, fainting, anaphylactic shock, or even death. There are also delayed allergic reactions to soy lecithin allergens....
Soya Lecithin
... that soya contains a significant Benefits of Soy Lecithin amount of antioxidants, which are chemical substances that help destroy disease causing free radicals. Nearly all aspects about soybeans have already been studied to determine why this small legume is so beneficial. From tofu to miso to shoryu, soybeans have been consumed widely because it is generally considered as good for the body. But one aspect of soybeans that is only gaining some attention is the presence of soya lecithin. Admittedly, soya lecithin is not a novel idea. In fact, the first time that lecithin was extracted from soya was in the 1930s. Until that time, the commercial industry derived lecithin from egg yolks. But soon it was discovered that the by product of soybean processing contains substances, which when synthesized yields a surprising amount of soya lecithin. Today, majority of the commercial lecithin we find sold in stores are derived from soybeans. Soya...
Lecithin Effects
... says that the lecithin effects of this great emulsifier helps maintain the structural integrity of cells. Lecithin is one of the major components that make up the cell membrane or outer covering of our cells. "Without lecithin, nothing would survive, because you wouldn't be able to separate the various compartments within cells, nor would you be able to separate cells from each other," he further adds. Lecithin Effects and Choline The word lecithin actually has several different meanings. The generic term refers to lecithin, the compound of lipid and phosphate acid mixtures used in the commercial food industry. However, in chemistry, biochemistry, and other similar sciences, the term takes on a whole different meaning. Often, lecithin is used synonymously with choline, kelecin, lecithol, soy lecithin, vegilecithin, vitrellin, and phosphatidylcholine. Strictly speaking though, choline is actually just a component of lecithin - a major one, that is. Out of the many chemicals found in lecithin, the most important and the most...
Facts about Lecithin
... to one thing: that it's a good thing the French scientist Maurice Gobley discovered it when he did in 1950. Otherwise, we would still be stuck with using the other emulsifiers in our foods which contain toxins that are harmful for human consumption. One of the most popular facts about lecithin is that it exhibits emulsifying properties, which the food industry has found many uses for. Aside from keeping margarine and butter in its solid state and provide coating for chocolates and other Benefits of Soy Lecithin foods, lecithin can also be used to enhance the nutritional and physical properties of your everyday recipes. One or two tablespoons of lecithin will give an emulsifying surface of fat over your chili, soups, and gravies, giving them a uniform and appealing look. The fat won't float and...
Lecithin Sources
... the lecithin sources themselves. Before World War II, people were in the habit of eating large amounts of organ meats, red meats, whole eggs, whole milk with cream, dairy cream, and liver, all of which are excellent lecithin sources. But what makes these foods such excellent lecithin sources also make people turn away from them. That's because these foods are often very rich in fats and calories, which in today's diet-conscious community may pose several negative health effects. If eating these lecithin sources is a concern for most people, then getting alternative sources, such as supplements may be the solution to look for. According to the USDA, particularly its Economic Research Service, the average American consumed 12 fewer pounds of red meat in 1996 than 20 years ago. In addition to that, it was also found that the average American, even with all the varied uses of lecithin, consume Benefits of Soy Lecithin only about 3 g/day of the compound. To maintain adequate...
Lecithin Side Effects
... has been touted for years as a wonder food, replete with countless medical benefits, among them is having positive lecithin side effects on persons combating atherosclerosis, multiple sclerosis, cirrhosis of the liver, gall stones, psoriasis, eczema, scleroderma, anxiety, tremors, and brain aging. But what is lecithin? And why does it have all these lecithin side effects? Lecithin, the Chemical Lecithin is mainly made up of a compound called phosphatidylcholine, which is one of a group Benefits of Soy Lecithin of fat soluble phospholipids within the compound. In chemistry, the word lecithin is even used interchangeably with phosphatidylcholine, though most commercial lecithins (especially those derived from soybean) contain only about 20% of the compound. The chemical substance lecithin is found in all living organisms, specifically comprising the cell membrane and other membranes of organelles inside the cell itself. It is also a major component of the myelin sheath, which is the thin covering...
Liquid Lecithin
... the limited number of emulsifiers commonly regarded as safe to use. Benefits While lecithin is a natural part of the body, it is, however, not an essential nutrient, unlike fatty acids or Benefits of Soy Lecithin amino acid. Our bodies already have lecithin and can manufacture more if needed. What is essential however is the synthesized form of liquid lecithin, which is choline. Our bodies derive choline from phosphatidylcholine component in liquid lecithin. To maintain cell membrane integrity and facilitate the movement of fats in and out of cells, as well as ions, wastes, and nutrients, we need a constant supply of choline. In addition, the neurotransmitter acetylcholine needs choline for its normal functions. Due to liquid lecithin's choline make up, the compound has been touted as a memory enhancer by improving cognitive function. Another benefit of liquid lecithin is to increase the rate at which fat is burned to produce energy for the body. Lecithin is contained...
Organic Lecithin
... associated with lecithin. First, it is an emulsifier, capable of keeping oils from separating and keeping fat molecules dispersed in food products. This ability of organic lecithin to keep essential oils and disperse fats is the basis of the scientific premise that the compound may have positively affect those with high cholesterol levels in the blood stream. But while there is very little evidence to prove that scientific claim, there is however enough proof of organic lecithin's emulsifying action to go around the commercial food industry. Lecithin can be used to Benefits of Soy Lecithin lower the fat content of some foods at the same time enable them to still taste good. Organic lecithin sold commercially is composed of a naturally occurring mixture of the phosphatides of choline, ethanolamine, and insotil, with smaller amounts of other lipids. This compound is present in every cell of all living organisms, but is especially vital in organs...
Lecithin China
... its discovery in the 1930s, lecithin China is ubiquitous in the processed food supply. As an emulsifier, it is often used in margarine, peanut butter, chocolate candies, ice cream, coffee creamers, and infant formulas. In addition, because of its keeping abilities, lecithin China also helps prevent product spoilage, extending shelf life in the marketplace. Lecithin China is also handy around the industry kitchens where it is utilized in improving mixing and speed crystallization. As one of the few emulsifiers in the Benefits of Soy Lecithin market considered by the US Food and Drug Administration as Generally Regarded As Safe for use, lecithin China is also used to prevent "weeping," stop spattering, and lumping and sticking during cooking. Besides the commercial food industry, many industries also benefit from lecithin China. For instance, it is used in cosmetics as a product that could soften the skin and...
Structure of Lecithin
... lecithin derived from egg yolk and those derived from plants, such as soy lecithin. First, the structure of lecithin derived from egg yolk is essentially composed of triglycerides and phospholipids, which differs considerably from plant lipid mixtures. Egg yolk lecithin contains long chain polyunsaturated fatty acids known as LC-PUFAs or Arachidonic Acid and Docosahexaenoic Acid. Both are bound phospholipids, the former occurring exclusively in cell membranes while the latter is found in high amounts in optic nerve membranes. In the structure of lecithin derived from egg yolk, arachidonic acid is involved in signal transduction and ensures high membrane fluidity. It is important for body weight development. On the other hand, docosahexaenoic acid is required for normal development of the brain, nervous system, and visual acuity. Consequently, both these important components of the structure of lecithin play a vital...
Lecithin Weight Loss
... we often include in our daily diet, such as egg yolk, soybeans, grains, wheat germ, fish, legumes, yeast, and peanuts. However, if these are not enough, lecithin weight loss supplements are also sold in capsule, powder or granular form. Lecithin weight loss supplements are highly filtered. That means they contain less than 35% of phosphatidyl choline while the rest are made of various substances. Majority of these lecithin weight loss supplements are derived from soybeans, although egg yolk lecithin weight loss supplements can also be found. But while lecithin weight loss supplements are valued for their phosphatidyl choline content, the real benefit you get from supplementation is the boost in choline levels your body receives. As an essential nutrient, your body cannot manufacture choline and hence you always depend on the foods that you eat and supplements in order to get your supply....