Lecithin was first discovered in 1850 when French scientist Maurice Gobley worked in his lab and eventually succeeded in separating the emulsifier-like fatty compound found in egg yolk. Naming the compound after the Greek word for “egg yolk”, lekithos, the first commercially available lecithin was mostly derived from egg yolk, until the 1930s when the use of soy products in processed foods arose.
The compound lecithin was discovered in the by product of soybean processing. After the soybeans were processed and its oils extracted, the liquid waste that is left is made to under go a “degumming” process in order to separate its lecithin content. Since then, most of the lecithin sold in the market today are derived from soya.
Soy lecithin is said to contain many benefits that help improve overall lecithin. The presence of lecithin in every cell of the human body as a major component of the cell membrane has led many scientists to conduct investigations on the role of lecithin in the normal bodily processes.
It was found that a component of lecithin, phosphatidylcholine and its synthesized form, choline, are vital to liver health in that they help keep fats in the bile and protect liver cells from the ravages of oxidation.
Other studies also showed that choline may play a significant role in the synthesis of an important neurotransmitter, acetylcholine. This led others to believe that lecithin may help improve the cognitive functions of the brain, even going so far as to help enhance our memories.
But while there are quite a number of studies that seem to show evidence of the benefits of lecithin, there is little in the way to show a real connection between improved conditions and the taking of lecithin supplements. Instead, what doctors have 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. While the reactions of this kind are less dramatic, they are even more common. Instead of producing the antibody immunoglobulin E, the immune system produces immunoglobulins A, G, or M (IgA, IgG, or IgM) instead, causing conditions to reactions to occur anywhere from two hours to days after exposure to soy lecithin allergens.
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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 Soy Lecithin Allergens 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 only about 3 g/day of the compound. To maintain adequate supply of lecithin in the body, we need to turn to...
What is Lecithin
... 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 Soy Lecithin Allergens of being the major source of lecithin for commercial use. Today, it is not even a major source of lecithin in nutritional supplements. The reason may be that lecithins that come from plants are GRAS or generally regarded as safe. Who needs to take...
Lecithin Benefits
... there, and there's dumbfounded, along with a whispered: "So fat can be good for the body, too?" The answer is an absolute YES! But before we drop our jaws completely at that shocking news, let's discuss what lecithin is, shall we? And while we do that, why not include in our discussion the lecithin benefits that make this type of fat so uniquely good for 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...
Lecithin Effects
Emulsifier The food industry is among the first industries that discovered the wonderful lecithin effects of this natural emulsifier. Since its discovery, it has been used in foods such as chocolate, cheese, margarine, and salad dressings. Soy Lecithin Allergens Acting as an emulsifier, the lecithin effects help mix fats with water and keep them from separating. When you place the chocolate bar in the freezer, the low temperature causes the lecithin effects on the fat to fall apart. That's why the fat rises to the surface, giving the chocolate that whitish tinge. Besides being found in egg yolks and soybeans, lecithin is also present in all living cells of the body. Lecithin is actually a complex mixture of phospholipids, the most important of which is phosphatidylcholine, which is the...
Facts about Lecithin
... components include phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), and phosphatic acid (PA). Now, since lecithin is present in the cells of all living organisms, you must think and believe that it is an essential nutrient. Certainly, that is what the adverts have Soy Lecithin Allergens been telling us. However, the facts about lecithin will tell you that the substance actually comes from the diet and is only synthesized in the body. Therefore, it is not an essential nutrient, although it may have some beneficial effects. As a phospholipid, the facts about lecithin will indicate that the substance is a major component in cell membranes. Lipids make the cell membrane semi-permeable - that is, it allows some substances in while keeping other substances out. With its main component of choline, lecithin facilitates the...
Lecithin Side Effects
... envelopes brain neurons and our nerves. The unique structure of lecithin plays a role in the protection of our body from the destructive effects of oxidation. It also helps in the digestive processes through the action of bile which contains lecithin produced by the liver. There have been studies that show how lecithin could also have positive lecithin side effects on persons with high blood cholesterol level, appearing to lower it down. Lecithin, the Wonder Food Unlike other chemical substances such as proteins, carbohydrates, fats and oils, lecithin is actually not an essential nutrient. Well, yes, it does do wonders for the body, but a deficiency in lecithin won't make life bad for you. Besides, it is not like you are going to run out of lecithin anytime soon. You can always get your supply...
Structure of Lecithin
Consequently, both these important components of the structure of lecithin play a vital role during pregnancy and infancy. Since babies have only limited capacities, they need arachidonic acid and docosahexaenoic acid to synthesize fatty acids from their precursors. Structure of Lecithin: Soy Markedly different from egg yolk lecithin, the structure of lecithin derived from soy actually consists of three types of phospholipids: phosphatidylcholine (PC), phosphatidylethanolamine (PE), Soy Lecithin Allergens and phosphatidylinositol (PI). Since soy lecithin is obtained in the process of degumming crude soy oil, it contains minimal amounts of hydratable compounds (1.8%), comprised primarily of phosphatides. After going through the synthesizing process, the resulting structure of lecithin is 30-35% crude soy oil and 65-70% phosphatides. Oil can then also be removed completely with the addition of acetone. In the structure of lecithin derived from soy, the phosphatides consist of glycerides, which are the basic components of soy oil. However, instead of one fatty acid radical, this has been replaced with...
Lecithin Weight Loss
... or animals. The term is often synonymous to phosphatidyl choline (PC), which many in the scientific community use to refer to lecithin. Lecithin, the Emulsifier One of the many functions of lecithin is emulsifying fats. In the body, lecithin is present in bile, a digestive substance produced by the liver and stored in the gall bladder to aid in digestion. It is critical for the absorption of fats and fat-soluble vitamins in the small intestine and serves as a major route for eliminating cholesterol. The presence of lecithin in bile is primarily to keep the fatty acids from mixing with other organic molecules also found in bile, such as bile acids, cholesterol, phospholipids, and bilirubin. By acting as an emulsifying agent, lecithin ensures that bile does all its functions smoothly. Lecithin, the Aid...
Lecithin is Powerful
... of the few emulsifiers currently sold in the market as such. This is because compared with its synthetic alternatives, lecithin can be totally biodegraded and metabolized. In addition, lecithin is powerful since it is already an integral part of biological membranes, making it virtually non-toxic. Other emulsifiers can only be excreted via the kidneys so they may contain impurities. Phosphatidylcholine is a mixture of differently substituted sn-glycerol-3-phosphatidylcholine backbones. Chemically, its structure is utterly variable and dependent on fatty acid substitution. Another reason that lecithin is powerful is its role in protecting fatty acids from the damages caused by oxidation. An essential nutrient, fatty acids are highly vulnerable but greatly needed by the body. They are polyunsaturated fats and are a vital pat of each molecule. By keeping...
Liquid Lecithin
... the richest sources of liquid lecithin are those that are high in fat and cholesterol, such as eggs, red meat, organ meat, etc. Soybeans are also good sources of liquid lecithin. In fact, majority of commercial lecithin sold in the market today are derived from soybean oil even as the first lecithin was separated from egg yolk in 1850. Every person needs adequate supply of liquid lecithin. While it is true that there are only very rare cases of lecithin deficiency, including lecithin-foods in your diet is one good way of protecting yourself from cholesterol-related problems. What's more, when the body synthesis lecithin, it becomes choline, which is very vital to your body's health. Without it, symptoms of cirrhosis or Soy Lecithin Allergens liver cancer could develop and many bodily functions may suffer due to...
Health Lecithin
... whole class of natural fat and water Soy Lecithin Allergens soluble compounds, more commonly known as phospholipids, sold commercially as powerful emulsifiers. On the other hand, scientists often use the term as a synonym for phosphatidylcholine (PC), a phospholipid component found in every living cell of the body, whether that body is plant or animal in origin. Scientists say that the health lecithin functions encompass everything that pertains to life, e.g., breathing, metabolism, energy production and transport, and nerve function. Many studies have shown the health lecithin benefits include the following: * Improve memory * Normalize reproductive health * Lower risks of cancer * Increase physical performance * And enhance liver and heart health. However, these health lecithin benefits are but the tip of the iceberg. As more and more researchers are focusing much of their time and energy on investigating the compound,...
Benefits of Lecithin
... because our bodies cannot manufacture their own supply of choline and instead we have to depend on the foods that we eat to maintain the right levels. Lecithin is an essential component in the cell membrane. In fact, it defines its structure. As such, one of the benefits of lecithin is to maintain the integrity of cell membranes, helping facilitate the Soy Lecithin Allergens movement of fluids inside and outside the cell. As a component of bile, lecithin keeps fats emulsified. You have noticed how fats work under certain conditions. When exposed to low temperature, they tend to turn white and go into a semi-solid state. And when exposed to high temperature, they turn completely liquid. Imagine what would happen to the body if our fats, or lipids, are...
Lecithin Supplements
... an essential nutrient. There is much health benefit attributed to both phosphatidyl choline and choline found in lecithin supplements. The compound has been associated with treatments for a variety of diseases from Soy Lecithin Allergens lowering high blood cholesterol, to reducing heart attacks and stroke, atherosclerosis, dispelling symptoms of cirrhosis of the liver and gall stones, and improving memory loss. Lecithin supplements are even currently marketed as aids to weight loss. However, it should be noted that phosphatidyl choline itself is not an essential nutrient. Our bodies already have it and can produce more of it should the need arise. Choline, on the other hand, can only be derived from the foods we eat. A deficiency in this compound could lead to various debilitating diseases, not least of which is cirrhosis of the liver. The good thing about it is that phosphatidyl choline is normally synthesized...
Soy Bean Lecithin
... animals since animal lecithin is often excreted by the kidney, which contains toxins and other harmful substances. As such, soy bean lecithin came to replace egg lecithin as being the major source of this compound. Soy bean lecithin is composed of three types of phospholipids: phosphatidylcholine (PC), phosphatidylehtanolamine (PE), and phosphatidylinositol (PI). The most important is phosphatidylcholine which, when synthesized, becomes choline, an essential nutrient that is desperately needed by the body. Phosphatidylcholine contributes to the structural integrity of the cell. Being a major component of the cell membrane, it also helps facilitate the movement of fluids in and out of the cell as well as eases cell signaling or communication. It is particularly important in such vital organs as the liver and Soy Lecithin Allergens the brain. Choline helps synthesize acetylcholine, a neurotransmitter responsible for much of our cognitive functions. Because of this unique function of choline, many scientists believe that supplementing our choline supply by taking soy lecithin may aid in brain related disorders, including dementia, memory loss, Alzheimer's disease, and many others. In...
Soy Lecithin
... is a little blander than that. Lecithin actually comes from lekithos, which is the Greek word for "egg yolk." Now, why of all things would anyone name it after something so commonplace as an egg yolk? The reason is pretty straightforward: Because that is where French scientist Maurice Gobley first found lecithin. The year was 1805 and the scientist had just extracted a fat-like substance the yolk of an egg, which he quickly discovered contained properties very similar to those of an emulsifier. Since then, the primary source for commercial lecithin had always been eggs. That was, until the 1930s came when it was found that soy lecithin could also be recovered from the waste product of soybean processing. Today only very few people distinguish between soy lecithin and egg lecithin. The word has been used as a generic term referring to a whole class of fat...