There are actually two meanings to the term “lecithin.” Commercially, the structure of lecithin consists of a mixture of neural and polar lipids that act as emulsifiers and/or lubricants. In biochemistry, it refers to phosphatidylcholine, a phospholipid composed of glycerol, two fatty acids, a phosphate group and choline.
Lecithin was first discovered in 1846 when French scientist Maurice Gobley separated the nutrient from egg yolk. In 1850, he gave it the name lekithos, which is Greek for “egg yolk.” But by the 1930s, majority of the lecithin sold commercially was derived from soybean oil. The nutrient was found as a by product of the degumming process of soybean oils.
The Structure of Lecithin: Egg Yolk
There are differences in the structure of 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 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), 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 phosphoric acid. Now, this is different in the case of pure or chemical lecithin or phosphatidylcholine, where the phosphoric acid is further esterified with choline. But commercially, the structure of lecithin is mostly fatty acids, with roughly the same proportion as that of soy oil, which is 50-57% linoleic acid and 5% linolenic.
There are different types of lecithin derived from soy: unrefined or natural (including bleach varieties), refined, and chemically modified. All of these have different chemical structures and compositions. For instance, unrefined lecithin contains 17.5% phosphatidylcholine, 15% phosphatidylethanolamine, 10% phosphatidylinositol, 14-18% other phospholipids, 31-34% unrefined soy oil, 13-16% glycolipids, and 2-4% neutral lipids (mostly triglycerides).
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Lecithin Side Effects
... is one of a group 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 that 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 Structure of Lecithin also have positive lecithin side effects on persons with high blood cholesterol level, appearing to lower...
Lecithin is Powerful
... not only for these reasons. Lecithin is Structure of Lecithin powerful because it is one of the important nutrients that make up the cell membrane found in the cells of every living organism on earth and plays a vital role in normal cell functions. Lecithin - Its Composition and Functions In biochemistry, lecithin is often used synonymously with another term, phosphatidylcholine, which is actually one of the three main types of phospholipids found in the phosphatide fraction isolated from either egg yolk or soy beans. On the other hand, the lecithin used by many food manufacturers is a mixture of these phospholipids in oil, 20% to 90% of which is phosphatidylcholine. One of the many reasons why lecithin is powerful is because of the presence of phosphatidylcholine. Lecithin that contains this substance is produced from vegetable, animal and microbial...
Lecithin Benefits
... it. Our tissues need it. Our muscles need it. In fact, our whole body needs it. So what is it about lecithin benefits that our body craves? Especially when lecithin is apparently no more just another type of lipid, and lipid, if you don't know Structure of Lecithin yet, is just another term for "fat." Yes, that's shocked right 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...
Facts about Lecithin
... nutrient. Certainly, that is what the adverts have 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 movement of fats in and out of cells, as well as ions, wastes, and nutrients. Besides providing protection around the cells, the facts about lecithin will also tell you that its function encompasses even the framework of the cell itself. Along with protein and carbohydrates, lecithin helps keep the cell structure strong and retain its shape. Functions and Benefits All the facts about lecithin will lead you only to...
Lecithin Granules
... process of cell signaling is essential because without it, you would have no idea how to react to danger. You wouldn't know for instance that there is a fire somewhere when you smell smoke and hence, won't be able to take any precautions to avoid getting in harm's way. Besides playing a significant role in cell signaling, PI in lecithin granules also generally aids in maintaining the integrity of the cell structure, sharing much of PC's functions. Linoleic Acid (LA) Linoleic acid is an essential fatty acid of the omega-6 family that is important to human health. It is found in cooking oils and processed foods as well as LA-containing supplements like lecithin granules. Once LA in lecithin granules enters the body, it is converted to GLA or gamma-linoleic acid, another omega-6 fatty acid that is needed for normal brain function, growth and development, bone health, stimulation of skin and hair growth, regulation of metabolism, and maintenance of reproductive processes. According to PowerPak, "The omega 6...
Benefits of Lecithin
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 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 the commercial sector as an emulsifier used mainly in the food industry as well as an ingredient in products such as paints and pharmaceuticals. For years, people got their source of lecithin from egg yolk. Then in the mid 1930s, lecithin was recovered from the waste products of soybean processing, a discovery that changed the whole Structure of Lecithin face of commercial lecithin. Today, most of the commercial lecithin we find sold in the market come from soybeans. Lecithin - Its Benefits Lecithin is regarded in the scientific community as a synonym for phosphatidyl choline (PC), which is said to be the main compound...
Soy Lecithin
... 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 and water soluble compounds called phospholipids. Where Soy Lecithin Comes From As mentioned earlier, soy lecithin is a by product of soybean processing. At first, the soybeans are tempered by keeping them at a consistent temperature and moisture level for approximately seven to 10 days. This has a hydrating effect on the soybeans, loosening it from its hull. Then, the soybeans are cleaned and cracked into small pieces. The cracked beans are separated from the hulls and are heated and pressed into flakes. Next, the flakes undergo a distillation process where the soybean oil is...
Soya Lecithin
... "lecithin" is a generic word used to refer to either phosphatidylcholine (PC) or a group of phosphate acids. Soya lecithin is typically the commercial kind, which consists of three types of phospholipids: phosphatidylcholine Structure of Lecithin (PC), phosphatidylethanolamine (PE), and phosphatidylinositol (PI). All of these phospholipids are a major component in the formation of cell membranes, along with cholesterol and glycerides. Soya Lecithin - Its Benefits and Functions Since its discovery in 1850 by Maurice Gobley, lecithin has been used in a wide variety of food and industrial applications. Decades later, soya lecithin was discovered and the substance became a multifunctional, flexible and versatile tool best known for its emulsifying properties. Soya lecithin helps promote solidity in margarine and give consistent texture to dressings and other creamy products. It also used in chocolates and coatings and to counteract spattering during...
Lecithin Sources
... choline, a component of lecithin, however, can lead to serious illnesses such as cirrhosis and liver cancer. The reason for the reduced consumption of lecithin may have something to do with 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 Structure of Lecithin 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...
What is Lecithin
... quantities of fatty acids, carbohydrates, and sphingolipids. The polar lipid Phosphatidyl choline is present in commercial lecithin in concentrations of 20 to 90%. Where 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 Structure of Lecithin longer held its former place of being the major source of lecithin for commercial use. Today, it is not even a major source of lecithin...
Lecithin Effects
... there! Often used as a food additive, lecithin was first derived from egg yolk in 1950 during its discovery by French scientist Maurice Gobley. In fact, that is how it got its name - lethikos, the Greek word for "egg yolk." But by the end of the 1930s, it was soon discovered that lecithin may also be extracted from crude soybean oil after it has undergone a process called hexane extraction. Lecithin Effects as an Emulsifier The Structure of Lecithin 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. 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...
Lecithin Weight Loss
... help burn fat. When you eat fatty foods, the fat gets deposited in the liver, which will then break it down so the body can use it as a source of energy. If the fats are not properly broken down, they will accumulate and can become rancid producing free radicals that damage liver cells. Lecithin in liver cells helps facilitate proper functioning of the liver, particularly in fat metabolism. In addition, lecithin helps keep fats in liquid form. That way, they do not cling to the veins and arteries and clog the passages - a symptom of the condition called atherosclerosis. By dispersing fat in the water Structure of Lecithin instead of letting them stick to the walls of the arteries, lecithin aids the cardiovascular functions of the body. Lecithin Weight Loss Supplementation The ability of lecithin to facilitate fat burning makes it a valuable compound in the weight loss and diet community. In...
Soy Lecithin Allergens
... the Greek word for "egg yolk", lekithos, the first commercially available lecithin was mostly derived from egg yolk, until the 1930s when the Structure of Lecithin 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...
Liquid Lecithin
... commercial industry is a actually a mixture of neutral and polar lipids (glycolipids, triglyderides, sterols, and small quantities of fatty acids, carbohydrates, and sphingolipids), lecithin in biochemistry is often used as a synonym for phosphatidylcholine (PC), which is itself a mixture of differently substituted sn-glycerol-3-phosphatidylcholine backbones. Phosphatidylcholine is the major component of a phosphatide fraction. When isolated from either egg yolk or soya beans, this form of liquid lecithin is commercially available in high purity and used for a variety of purposes in the food industry as well as other industries. However, for the most part, liquid lecithin is utilized as an emulsifier, and is in fact one of the limited number of Structure of Lecithin 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 amino acid. Our bodies already have lecithin and can manufacture more if needed. What is essential however is...
Health Lecithin
... 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, and red meats, health lecithin supplements are taken. Why is it Good? As a phospholipid, lecithin is both phosphorus and fats (lipids). As such, it is an excellent source of essential fatty acids, which are a part of each molecule. Because phospholipids are both fat loving (lipophilic) and water loving (hydrophilic), lecithin helps protect the cell's essential fatty acids, which are polyunsaturated and extremely vulnerable to oxidation. By taking in health lecithin supplements, especially in the form of granules, we can help protect the essential fatty acids in our bodies, keeping them from turning rancid and start harming other healthy cells. Another health lecithin benefit is its role as one of the special chemicals that easily crosses the blood-brain barrier. Not...