Lecithin

Lecithin is a natural compound found in living cells and belongs to the phospholipid family. It is primarily composed of a group of phospholipids called phosphatidylcholine and plays a role in the structure and function of the cell membrane.

Lecithin can regulate the flow of substances in and out of the cell, facilitate the emulsification process (mixing of immiscible liquids), and contribute to the production of essential fatty acids.

Dietary sources of lecithin include eggs, oilseeds such as soybeans and other oil-producing plants, chickpeas, and animal liver.

Additionally, this compound is present in many dietary supplements and scattered food products.

Lecithin serves as an emulsifier in the food industry, meaning it combines and stabilizes fat and water, which naturally separate. This property makes lecithin widely used in the production of food products such as peanut butter, chocolate, bread, and mayonnaise.

Furthermore, lecithin is used as a dietary supplement and is considered a potential source of beneficial fatty acids, especially for brain and nervous system health. It has also been claimed that lecithin may have a positive impact on reducing blood cholesterol levels.

In summary, lecithin plays a crucial role in cellular biology and human health, and it is utilized as a key substance in various industries.