Lecithin is a type of fat found mainly in the liver, brain and myelin sheath of the nervous system. The term lecithin, refers to a purified substance called phosphatidyl choline (PC) that belongs to a special category of fat-soluble substances called phospholipids. The main phospholipids are phosphatidyl choline, phosphatidyl serine, phosphatidy inositol and phosphatidy ethanolamine.
Choline, the major constituent of PC, is found in soybeans, liver, porridge, cabbage, and cauliflower. Soybeans, egg yolks, meat, and some vegetables contain PC. Lecithin (containing 10–20% PC) is added to many processed foods in small amounts for the purpose of maintaining texture consistency.
What it does
Involved in cell membrane repair, liver and gall bladder functions, fat mobilisation, nerve impulse transmission and brain function.
Lecithin has the ability to emulsify fats and oils, it is a key component of bile.
|Gallstones||Cholesterol||Improving fat digestion|
At the time of writing there were no well known negative drug interactions with lecithin.
Generally, there are no side effects or contra-indications from using lecithin.