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
... 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 Structure of Lecithin 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 of lecithin from the foods that you eat, like eggs (yolks), soybeans, sunflower, grape seed, wheat germ, to name a few. Lecithin has been...
Lecithin is Powerful
... a natural emulsifier and/or lubricant and utilized as an important ingredient for products ranging from pharmaceuticals to protective coverings. But lecithin is powerful not only for these reasons. Lecithin is 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 sources, but mainly from vegetable sources, the most important sources of which are...
Lecithin Benefits
... 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 its phosphate group. This unique structure of the compound contributes to one of its lecithin benefits, which is to act as an emulsifying agent, making it a convenient ingredient to use in many processed foods. Lecithin for Health While there is little doubt that lecithin is indeed a powerful emulsifier, there is more to lecithin benefits than that. For decades, people have been touting that treatment for high cholesterol is one of the many lecithin benefits. Structure of Lecithin There is little evidence to support this claim, mostly because when the studies conducted were largely unreported. Still, these claims about lecithin benefits on high cholesterol may have something to do with the fact that lecithin, specifically phosphatidylcholine, appears...
Facts about Lecithin
... 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 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 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...
Lecithin Granules
... granules contain all the phosphatides that are found naturally in cell membranes. Which phosphatides? The important ones. Each tablespoon of lecithin granules - that is, about 7.5 grams - has about 1700 mg of phosphatidyl choline (roughly 98%, more than most lecithin sold in pill form or powdered), 1000 Structure of Lecithin mg of phosphatidyl inositol, and about 2,200 mg of essential fatty acids such as linoleic acid. All these compound elements have functions that could contribute to the health of our body. Now, to discuss each one of them. Phosphatidyl Choline (PC) We start first with phosphatidyl Choline, which many will tell you, is perhaps the most important compound that can be found in lecithin granules, and no wonder, considering how PC is the active ingredient in lecithin. The main function of PC...
Benefits of Lecithin
... healthy heart. It is a rich source of gamma linoleic acid (GLA) and has the highest phosphatide concentratil available (98% or more). It helps the body 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...
Soy Lecithin
... 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 extracted, after which crude soy oil is made to undergo a "degumming" procedure. The sludge that is produced as a result is where soy lecithin comes from. Of course, the sludge would have to undergo another process first, to extract the lecithin. The waste product usually contains solvents and pesticides that could be harmful if not purified through a process called the hexane extraction. This process actually yields less soy lecithin than the older ethanol benzol process. However, the process also produces a more marketable lecithin with better color, reduced odor and less bitter flavor. Why are they good? The food industry...
Soya Lecithin
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 Structure of Lecithin 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 - Its Composition The term "lecithin" is a generic word used to refer to either...
Lecithin Sources
... as good as lecithin is made out to be, a lot of people do not consume adequate amounts of the compound. While a deficiency in lecithin does not seem to have any adverse effects on people, a deficiency in 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 Structure of Lecithin 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 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...
What is Lecithin
... is synthesized by the body from food. This means that it is not an essential nutrient, since the body can always get its supply of lecithin from its diet. This is also one of the reasons why hardly anyone ever suffers a deficiency in lecithin. Still, having a steady supply of lecithin for our body's use is good, if only to take advantage of the benefits it has to offer. Structure of Lecithin Lecithin is naturally found in the foods that we eat, especially rich foods, such as egg yolk, soybeans, grains, wheat germ, fish, legumes, yeast, peanuts, etc. The compound can also be found as supplement sold to the public. Lecithin capsules, powder, or granules are sold in many food and drug stores, often marketed as weight loss promoting supplements for dieters and weight loss enthusiasts. In addition to that, lecithin is also taken in a pill form or mixed into health shakes. What is lecithin's claim to health? The following are...
Lecithin Effects
... 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 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 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...
Lecithin Weight Loss
... diet quick fix. Of course, lecithin can be naturally found in foods that we eat. Certainly, foods that are rich in lecithin are foods that 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...
Soy Lecithin Allergens
... 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 Structure of Lecithin 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...
Liquid Lecithin
... burned to produce energy for the body. Structure of Lecithin Lecithin is contained in the bile, which is a kind of substance produced by the liver and stored in the gallbladder necessary for digestion. As an emulsifier, the function of liquid lecithin is to separate the fatty acids in the bile and protect them from the ravages of oxidation. The compound also helps keep the liver cells healthy so they can continue doing their function of filtering and cleansing the blood of all toxins and harmful molecules. Sources Liquid lecithin can be found in nearly all kinds of food. But 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...
Health Lecithin
... 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, 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...