Lecithin is a fatlike substance called a phospholipid. It is produced daily by the liver if the diet is adequate. It is needed by every cell in the body and is a key building block of cell membranes; without it, they would harden.
Lecithin protects cells from oxidation and largely comprises the protective sheaths surrounding the brain. It is composed mostly of B vitamins, phosphoric acid, choline, linoleic acid and inositol. Although it is a fatty substance, it is also a fat emulsifier. Hence, it supports the circulatory system. Its choline is useful for making acetylcholine. Nature's Sunshine Lecithin is derived from soybeans and is hermetically sealed in capsules. No carrier has been added, and freshness is guaranteed.
Lecithin is usually used as synonym for phosphatidylcholine, a phospholipid which is the major component of a phosphatide fraction which may be isolated from either egg yolk (in Greek lekithos - λεκιθος), or soy beans. It is commercially available in high purity as a food supplement and for medical uses. Lecithin is used commercially for anything requiring a natural emulsifier and/or lubricant, from pharmaceuticals to protective coverings. For example, lecithin is the emulsifier that keeps chocolate and cocoa butter in a candy bar from separating.
Lecithin is a compound containing two fatty acids and choline. It is the most common phospholipid in the body. Phospholipids are cells forming a protective sheath around cells and providing for their framework. Actually lecithin is purified phosphatidyl choline (PC) and generally consists of 10-20% PC. Lecithin is found in many animal proteins, such as beef, lamb, liver, and pork. It is also found in high concentrations in soybeans, egg yolks, oatmeal, wheat germ, and peanuts.
Lecithin is needed by every living cell in the body. Cell membranes, which regulate which nutrients may leave or enter the cell, are largely composed of lecithin. Without lecithin, the cell membranes would harden. Its structure protects the cells from damage by oxidation. The protective sheaths surrounding the brain are composed of lecithin, and the muscles and nerve cells also contain this essential fatty substance.
Lecithin, which is largely composed of the B vitamin, choline, is a fatty substance that helps to emulsify oils. It aids in the metabolism of fats and helps reduce blood cholesterol. The high choline content helps to prevent hardening of the arteries and gallstones and protects the heart, liver and kidneys. Lecithin enables fats, such as cholesterol and other lipids, to be dispersed in water and removed from the body. The vital organs and arteries are protected from fatty build-up by adding Lecithin to the food. Lecithin is a member of the phospholipid family and is manufactured and used by the body to help emulsify cholesterol and fats for easier utilization. Lecithin helps break up fats and prevents them from quick spoilage. It often is added to food as a natural preservative. Add it to bread doughs to condition them. Lecithin helps the gluten develop and therefore aids in the rising process and makes a big difference in the final texture and flavor of the bread.
Lecithin consists mostly of the B vitamin Choline, and also contains linoleic acid and inositol. Although lecithin is a lipid, it is partly soluble in water and thus can act as an emulsifier. This is why many processed foods contain lecithin. Lecithin helps to prevent arteriosclerosis, protects against cardiovascular disease, improves brain function, and aids in the absorption of thiamine by the liver and vitamin A by the intestine. It is also known to promote energy and is needed to help repair damage to the liver caused by alcoholism. Lecithin enables fats, such as cholesterol and other lipids, to be dispersed in water and removed from the body. The vital organs and arteries are thus protected from fatty buildup.