Since its discovery in 1850 by French scientist Maurice Gobley, the effects of lecithin have wowed millions of people. The compound is a powerful emulsifier that holds a variety of purposes in many industries. Commercial food processing, textile, paint and, of course, pharmaceutical industries all rely on lecithin for the production of their goods.



The effects of lecithin seem to transcend the commercial world, holding an important position in the health industry as well. Scientists have discovered that lecithin makes vital contributions to the cells of every living organism on this planet.

Emulsifier

Over 150 years ago, Maurice Gobley discovered lecithin as a compound found in egg yolk. In the decades to follow, right into the 1930s, egg yolk remained the premier source of commercial lecithin. The name "lecithin" is actually derived from "lekithos", the Greek word for egg yolk.

Almost by chance, scientists discovered that lecithin could also be found in a by-product created in the de-gumming process of soybean oil. Since that discovery, soy has been the main source of commercial lecithin.

Lecithin presents many benefits in the production of commercial foods and materials production. It is a powerful antioxidant, lubricant, anti-dusting agent, mixing and blending agent, and a wetting and separating agent. While all of these functional properties make lecithin extremely useful, however, its main purpose is still as a widely used emulsifier.

What's more, it is also one of the safest. In 1998, the United States' Food and Drug Administration named lecithin as one of the few emulsifiers currently available on the market that are generally safe for consumption.

Lecithin has made astounding contributions within the food industry. It is a common ingredient in foods that are high in fat and oils, such as chocolate, shortening, margarine, baked goods, confectionery coatings, peanut butter, powder mixes, and dietary foods. The emulsifying properties in lecithin keep fats from separating from other ingredients. Lecithin holds crystallization, stabilization, antioxidation and spattering control properties.

Animals are also beneficiaries of the wonders of lecithin. Commercial animal foods include lecithin for the purpose of stabilizing the products and providing antioxidant properties.

Health Benefits of Lecithin

Lecithin is one of the major components of cell membranes, the thin semi-permeable layers that envelop the surfaces of the cells. These layers are comprised mainly of phospholipids, which include phosphatidylinositol (PI), phosphatidylcholine (PC) and phosphatidylethanol (PE). Biochemists will often use lecithin in place of phosphatidylcholine. These scientists consider lecithin to be significant because it can be synthesized to form an essential nutrient called choline, and it also plays an important role in stabilizing fat in the bile.

Phosphatidylcholine, one of the major precursors of the effects of lecithin, contributes to the structural integrity and repair of cell membranes. It benefits the flow of information that occurs within cells from DNA to RNA to proteins. Additionally, it aids in the formation of cellular energy and "signal transduction" or intracellular communication.

Studies suggest that phosphatidyinositol, on the other hand, may stimulate reverse cholesterol transport. This enhances the flux of cholesterol into HDL, and promotes the transport of HDL cholesterol to the bile and liver. This compound is partially responsible for lecithin's role in reducing high cholesterol levels in the blood stream, and helping in normal liver function.

Lecithin has, without question, been proven to aid in good health. Are you getting enough lecithin in your diet? If not, consider boosting your lecithin intake with pharmaceutical supplements or enriched food sources.