Exactly what is lecithin? You are probably acquainted with the word. In fact, you might even be taking it as a supplement. But what is lecithin actually? Where does it come from? And exactly what can it do for you? ‘What is lecithin?‘ and other such questions are exactly what we are going to take on in this short article.
Actually the term lecithin connotes 2 meanings that are rather relevant however are not used in the very same sense. In biochemistry and other relevant science, lecithin is a synonym for phosphatidyl choline. It is the main lipid part in biological membranes, like our cell membranes or cell walls of plants. On the other hand, business lecithin is actually a natural mix of neutral and polar lipids, including glycolipids, triglycerides, sterols, and small quantities of fatty acids, carbs, and sphingolipids. The polar lipid Phosphatidyl choline is present in industrial lecithin in concentrations of 20 to 90 %.
Where does lecithin originate from?
After asking what is lecithin, you wish to know where it is found. Lecithin that contains phosphatidyl choline is produced generally from veggie sources, although it may also be discovered in animal and microbial sources. Majority of office lecithins offered in the market today come from soybean (mainly), sunflower, and grape seed. When talking about plant lecithins, the most typical source is soybean.
When Maurice Gobley, the French researcher innovator of lecithin, found lecithin in egg yolk in 1950, egg yolk was the sole source of lecithin used by the office food industry. Nevertheless, by the 1930s, the time when soybean lecithin was discovered, egg yolk no longer held its previous location of being the major source of lecithin for commercial use. Today, it is not even a significant source of lecithin in nutritional supplements. The factor might be that lecithins that come from plants are GRAS or normally considereded as safe.
Who has to take lecithin?
When you understand all there is to learn about exactly what is lecithin, then you most likely know currently that the substance is synthesized by the body from food. This suggests that it is not a necessary nutrient, since the body can constantly get its supply of lecithin from its diet. This is likewise one of the reasons why hardly anybody ever suffers a shortage in lecithin. Still, having a constant supply of lecithin for our body’s usage is good, if only to make the most of the benefits it has to offer.
Lecithin is naturally discovered in the foods that we eat, especially rich foods, such as egg yolk, soybeans, grains, wheat germ, fish, legumes, yeast, peanuts, etc. The substance can also be found as supplement sold to the public. Lecithin pills, powder, or granules are sold in numerous food and drug stores, often marketed as weight loss promoting supplements for dieters and weight loss lovers. In addition to that, lecithin is also taken in a tablet form or mixed into health shakes.
What is lecithin’s claim to health?
The following are a few of the many health claims that lecithin is said to have:
- Cardiovascular health
- Liver and cell function
- Fat transport and fat metabolism
- Reproduction and child advancement
- Treatment for gallstones
- Improvement in memory, learning and reaction time
- Healthy hair and skin
- Cell interaction
- Physical efficiency and muscle endurance
- Relief of arthritis
It breaks up fats and cholesterol. It is outstanding for a healthy heart. It is a rich source of gamma linoleic acid (GLA) and has the greatest phosphatide concentration offered (98 % or more). It assists the body utilize vitamins A, D, E, and K and is excellent for memory, concentration, and recall. It cleanses the liver and kidneys and helps the body absorbs nutrients. And to top everything off, it includes sprinkle to your salads, favorite beverages, nut butter, spreads or sauces.
Lecithin is concerned in the scientific community as a synonym for phosphatidyl choline (PC), which is stated to be the main substance responsible for all the advantages of lecithin, specifically its medical effects.
When we consume phosphatidyl choline, the compound is broken down into the nutrient choline, which many think about as a necessary nutrient. “Essential” because our bodies can not make their own supply of choline and instead we need to depend upon the foods that we consume to keep the right levels.
Lecithin is an essential component in the cell membrane. In fact, it defines its structure. As such, among the benefits of lecithin is to keep the honesty of cell membranes, assisting facilitate the movement of fluids inside and outside the cell.
As an element of bile, lecithin keeps fats emulsified. You have seen how fats work under certain conditions. When exposed to low temperature level, they have the tendency to turn white and go into a semi-solid state. When exposed to high temperature, they turn entirely liquid. Picture exactly what would occur to the body if our fats, or lipids, undergo the slightest modification in temperature. That is why among the advantages of lecithin is its emulsifying action, keeping fats appropriately stabilized and preserved.
Lecithin is likewise an element of the myelin sheath, the thin covering that layers our brain cells and spinal chord to safeguard it from damage. Not only that however some studies have actually revealed that a person of the benefits of lecithin is to facilitate cell signaling, that is the process by which cells interact with each other to enhance bodily functions.
Yet, for all the remarkable benefits of lecithin, would you believe that it is really nothing more than a by-product of soybean processing? By-product, implying it is bit more than waste. So how come this supposedly “waste” product consists of many health advantages? What is the theory behind the benefits of lecithin?
Lecithin – Its History and Origin
The word lecithin comes from the word lekithos, which is Greek for “egg yolk.” It was considered that name because lecithin was really first discovered in 1805 when the French scientist Maurice Gobley isolated the substance from an egg yolk.
Lecithin is a terrific emulsifier. Because its discovery, it has actually been widely marketed in the commercial sector as an emulsifier made use of mainly in the food market as well as a component in items such as paints and pharmaceuticals.
For several years, people got their source of lecithin from egg yolk. Then in the mid 1930s, lecithin was recovered from the waste products of soybean processing, a discovery that changed the whole face of commercial lecithin. Today, the majority of the business lecithin we discover sold in the market come from soybeans.
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