The Lecithin reference article from the English Wikipedia on 24-Apr-2004 (provided by Fixed Reference: snapshots of Wikipedia from wikipedia.org)

Lecithin

Lecithin is usually used as synonym for phosphatidylcholine, a phospholipid which is the major component of a phosphatide fraction which may be isolated from either egg yolk (in Greek lekithos - λεκιθος), or soy beans. It is commercially available in high purity as a food supplement and for medical uses.

Lecithin is regarded as a well tolerated and non-toxic emulsifier. It is approved by the United States Food and Drug Administration for human consumption with the status "Generally Recognized As Safe". Lecithin is an integral part of cell membranes, and can be totally metabolised, so it is virtually non-toxic to humans. Other emulsifiers can only be excreted via the kidneys.

Lecithin is used commercially for anything requiring a natural emulsifier and/or lubricant, from pharmaceuticals to protective coverings. For example, lecithin is the emulsifier that keeps chocolate and cocoa butter in a candy bar from separating.

See also: Choline, biochemistry, lipid, lipid bilayer

External Links

• Introduction to Lecithin
• Fat-free foods supplemented with soy stanol-lecithin powder reduce cholesterol absorption and LDL cholesterol
• Dietary soya lecithin decreases plasma triglyceride levels and inhibits collagen-and ADP-induced platelet aggregation

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