Lecithin

Figure 1. The chemical structure of phosphatidylcholines found in Lecithin.

Lecithin is a generic label for any group of yellow-brownish fatty substances occurring in animal and plant tissues which are amphiphilic (i.e. Lecithin attracts both water and fatty substances). Due to this property, Lecithin is commercially used in foods as an additive, acting as a natural emulsifier or lubricant.

Lecithin can be found in a variety of food sources. Common food sources include egg yolk, marine foods, soybeans, milk, rapeseed, cottonseed, and sunflower oil. Lecithin can also be found in animal fats, fish, and corn.

Lecithin is also taken as a dietary supplement. Because Lecithin contains phosphatidylcholines (see Figure 1), Lecithin is a source of Choline, an essential nutrient that is important in the nervous system and for the development of normal brain functioning. As such, Lecithin is commonly promoted to help with brain and memory related diseases such as Alzheimer, Parkinson, and dementia.

Lecithin is also promoted as a supplement to help with cholesterol levels, heart health, breastfeeding (to reduce clogging of milk ducts), digestion, and skin health. However, there is insufficient scientific evidence presently to conclusively support these applications of Lecithin.