LECITHIN

LECITHIN

CAS No. : 8002-43-5

Synonyms:
Phytosome; PC; kelecin; LECITHIN; froM Egg; Alcolec-S; granulestin; LIPOID(R)E80; L-α-Lecithin; Lecithin, NF; Phospholutein; L-α-Lecithin, Egg Yolk, Highly Purified; phosphatidylcholine; lesitin; palmitate; beta-carotene; pectin; rutin; inulin; quercetin; flaxseed; dimethicone; phytosterols and panthenol; Egg Lecithin; Lécithine; Lécithine d’œuf; Lécithine de Graine de Soya; Lécithine de Soya; Lecitina; Ovolecithin; Ovolécithine; Phospholipide de Soja; Phospholipide de Soya; Phospholipides de Soya; Soy Lecithin; Soy Phospholipid; Soy Phospholipids; Soya Lecithin; Soybean Lecithin; Vegilecithin; Vitellin; Vitelline; lesitin; LECITHIN; alpha-phosphatidylcholine; Dihexanoyl-lecithin; 53892-41-4; 1,2-Hexanoylphosphatidylcholine; 1,2-Hexanoyl-sn-glycero-3-phosphocholine; CHEMBL346715; 2,3-di(hexanoyloxy)propyl 2-(trimethylazaniumyl)ethyl phosphate; 2,3-Bis(hexanoyloxy)propyl 2-(trimethylazaniumyl)ethyl phosphate; Phytosome; PC; kelecin; LECITHIN; froM Egg; Alcolec-S; granulestin; LIPOID(R)E80; L-α-Lecithin; Lecithin, NF; Phospholutein; L-α-Lecithin, Egg Yolk, Highly Purified; phosphatidylcholine; lesitin; palmitate; beta-carotene; pectin; rutin; inulin; quercetin; flaxseed; dimethicone; phytosterols and panthenol; Egg Lecithin; Lécithine; 3,5,9-Trioxa-4-phosphapentadecan-1-aminium, 4-hydroxy-N,N,N-trimethyl-10-oxo-7-((1-oxohexyl)oxy)-, hydroxide, inner salt, 4-oxide

Lecithin

Lecithin (/ˈlɛsɪθɪn, ˈlɛsəθ-/, from the Greek lekithos "yolk") is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues which are amphiphilic – they attract both water and fatty substances (and so are both hydrophilic and lipophilic), and are used for smoothing food textures, emulsifying, homogenizing liquid mixtures, and repelling sticking materials.[1][2]

Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.[3]

Lecithin was first isolated in 1845 by the French chemist and pharmacist Théodore Gobley.[4] In 1850, he named the phosphatidylcholine lécithine.[5] Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874;[6] in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain.

Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether or benzene; or extraction can be done mechanically. It is usually available from sources such as egg yolk,[7] marine sources, soybeans,[7] milk, rapeseed, cottonseed, and sunflower oil. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in non-stick cooking spray.

An example of a phosphatidylcholine, a type of phospholipid in lecithin. Shown in red – choline and phosphate group; black – glycerol; green – monounsaturated fatty acid; blue – saturated fatty acid.

Production
Commercial lecithin, as used by food manufacturers, is a mixture of phospholipids in oil. The lecithin can be obtained by water degumming the extracted oil of seeds. It is a mixture of various phospholipids, and the composition depends on the origin of the lecithin. A major source of lecithin is soybean oil. Because of the EU requirement to declare additions of allergens in foods, in addition to regulations regarding genetically modified crops, a gradual shift to other sources of lecithin (such as sunflower lecithin) is taking place.[citation needed] The main phospholipids in lecithin from soy and sunflower are phosphatidyl choline, phosphatidyl inositol, phosphatidyl ethanolamine, phosphatidylserine, and phosphatidic acid. They often are abbreviated to PC, PI, PE, PS and PA, respectively. Purified phospholipids are produced by companies commercially.

Hydrolysed lecithin
To modify the performance of lecithin to make it suitable for the product to which it is added, it may be hydrolysed enzymatically. In hydrolysed lecithins, a portion of the phospholipids have one fatty acid removed by phospholipase. Such phospholipids are called lysophospholipids. The most commonly used phospholipase is phospholipase A2, which removes the fatty acid at the C2 position of glycerol. Lecithins may also be modified by a process called fractionation. During this process, lecithin is mixed with an alcohol, usually ethanol. Some phospholipids, such as phosphatidylcholine, have good solubility in ethanol, whereas most other phospholipids do not dissolve well in ethanol. The ethanol is separated from the lecithin sludge, after which the ethanol is removed by evaporation to obtain a phosphatidylcholine-enriched lecithin fraction.

Genetically modified crops as a source of lecithin
As described above, lecithin is highly processed. Therefore, genetically modified (GM) protein or DNA from the original GM crop from which it is derived often is undetectable – in other words, it is not substantially different from lecithin derived from non-GM crops.[8] Nonetheless, consumer concerns about genetically modified food have extended to highly purified derivatives from GM food, such as lecithin.[9] This concern led to policy and regulatory changes in the EU in 2000, when Commission Regulation (EC) 50/2000 was passed[10] which required labelling of food containing additives derived from GMOs, including lecithin. Because it is nearly impossible to detect the origin of derivatives such as lecithin, the European regulations require those who wish to sell lecithin in Europe to use a meticulous, but essential system of identity preservation (IP).[8][11]

Properties and applications

Soy lecithin for sale at a grocery store in Uruguay
Lecithins have emulsification and lubricant properties, and are a surfactant. They can be completely metabolized (see inositol) by humans, so are well tolerated by humans and nontoxic when ingested; some other emulsifiers can only be excreted via the kidneys.[12]

The major components of commercial soybean-derived lecithin are:[13]

33–35% Soybean oil
20–21% Phosphatidylinositols
19–21% Phosphatidylcholine
8–20% Phosphatidylethanolamine
5–11% Other phosphatides
5% Free carbohydrates
2–5% Sterols
1% Moisture
Lecithin is used for applications in human food, animal feed, pharmaceuticals, paints, and other industrial applications.

Applications include:

In the pharmaceutical industry, it acts as a wetting agent, stabilizing agent and a choline enrichment carrier, helps in emulsification and encapsulation, and is a good dispersing agent. It can be used in manufacture of intravenous fat infusions and for therapeutic use.
In animal feed, it enriches fat and protein and improves pelletization.
In the paint industry, it forms protective coatings for surfaces with painting and printing ink, has antioxidant properties, helps as a rust inhibitor, is a colour-intensifying agent, catalyst, conditioning aid modifier, and dispersing aid; it is a good stabilizing and suspending agent, emulsifier, and wetting agent, helps in maintaining uniform mixture of several pigments, helps in grinding of metal oxide pigments, is a spreading and mixing aid, prevents hard settling of pigments, eliminates foam in water-based paints, and helps in fast dispersion of latex-based paints.
Lecithin also may be used as a release agent for plastics, an antisludge additive in motor lubricants, an antigumming agent in gasoline, and an emulsifier, spreading agent, and antioxidant in textile, rubber, and other industries.
Food additive
The nontoxicity of lecithin leads to its use with food, as an additive or in food preparation. It is used commercially in foods requiring a natural emulsifier or lubricant.

In confectionery, it reduces viscosity, replaces more expensive ingredients, controls sugar crystallization and the flow properties of chocolate, helps in the homogeneous mixing of ingredients, improves shelf life for some products, and can be used as a coating. In emulsions and fat spreads, such as margarines with a high fat content of more than 75%, it stabilizes emulsions, reduces spattering (splashing and scattering of oil droplets) during frying, improves texture of spreads and flavor release.[14] In doughs and baking, it reduces fat and egg requirements, helps even out distribution of ingredients in dough, stabilizes fermentation, increases volume, protects yeast cells in dough when frozen, and acts as a releasing agent to prevent sticking and simplify cleaning. It improves wetting properties of hydrophilic powders (such as low-fat proteins) and lipophilic powders (such as cocoa powder), controls dust, and helps complete dispersion in water.[15] Lecithin keeps cocoa and cocoa butter in a candy bar from separating. It can be used as a component of cooking sprays to prevent sticking and as a releasing agent.

Lecithin is approved by the United States Food and Drug Administration for human consumption with the status "generally recognized as safe". Lecithin is admitted by the EU as a food additive, designated as E322.[16]

Dietary supplement
Because it contains phosphatidylcholines, lecithin is a source of choline, an essential nutrient.[17] Clinical studies have shown benefit in acne, in improving liver function, and in lowering cholesterol, but older clinical studies in dementia and dyskinesias had found no benefit.[18]

An earlier study using a small sample (20 men divided in 3 groups) did not detect statistically significant short term (2–4 weeks) effects on cholesterol in hyperlipidemic men.[19]

La Leche League recommends its use to prevent blocked or plugged milk ducts which can lead to mastitis in breastfeeding women.[20]

Egg-derived lecithin is not usually a concern for those allergic to eggs since commercially available egg lecithin is highly purified and devoid of allergy-causing egg proteins.[21] Similarly, soy lecithin does not contain enough allergenic proteins for most people allergic to soy, although the US FDA only exempts a few soy lecithin products from its mandatory allergenic source labeling requirements.[22]

Religious restrictions
Soy-derived lecithin is considered by some to be kitniyot and prohibited on Passover for Ashkenazi Jews when many grain-based foods are forbidden, but not at other times. This does not necessarily affect Sephardi Jews, who do not have the same restrictions on rice and kitniyot during Passover.[23]

Muslims are not forbidden to eat lecithin per se; however, since it may be derived from animal as well as plant sources, care must be taken to ensure this source is halal. Lecithin derived from plants and egg yolks is permissible, as is that derived from animals slaughtered according to the rules of dhabihah.[24]

Research
Research suggests soy-derived lecithin has significant effects on lowering serum cholesterol and triglycerides, while increasing HDL ("good cholesterol") levels in the blood of rats.[25][26] However, a growing body of evidence indicates the phosphatidylcholine in lecithin is converted by gut bacteria into trimethylamine N-oxide (TMAO), which is absorbed by the gut and may with time contribute to atherosclerosis and heart attacks.[27][28][29] There is also some preliminary evidence suggesting that excessive consumption of lecithin, either via foodstuffs or supplements, may promote depression in sensitive individuals.

Description
Food-grade lecithin is obtained from soybeans and other plant sources. It is a complex mixture of acetone-insoluble phosphatides that consists chiefly of phosphatidyl choline, phosphatidyl etha nolamine, and phosphatidyl inositol, combined with various amounts of other substances such as triglycerides, fatty acids, and carbohydrates. Refined grades of lecithin may contain any of these components in varying proportions and combinations depending on the type of fractionation used. In its oil-free form, the prepon-derance of triglycerides and fatty acids is removed and the product contains 90% or more of phosphatides representing all or certain fractions of the total phosphatide complex. The consistency of both natural grades and refined grades of lecithin may vary from plastic to fluid, depending upon free fatty acid and oil content, and upon the presence or absence of other diluents. Its color varies from light yellow to brown, depending on the source, on crop variations, and on whether it is bleached or unbleached. It is odorless or has a characteristic, slight nutlike odor and a bland taste. Edible diluents, such as cocoa butter and vegetable oils, often replace soybean oil to improve functional and flavor characteris tics. Lecithin is only partially soluble in water, but it readily hydrates to form emulsions. The oil-free phosphatides are soluble in fatty acids, but are practically insoluble in fixed oils. When all phosphatide fractions are present, lecithin is partially soluble in alcohol and practically insoluble in acetone.

Chemical Properties
Lecithins vary greatly in their physical form, from viscous semiliquids to powders, depending upon the free fatty acid content. They may also vary in color from brown to light yellow, depending upon whether they are bleached or unbleached or on the degree of purity. When they are exposed to air, rapid oxidation occurs, also resulting in a dark yellow or brown color.
Lecithins have practically no odor. Those derived from vegetable sources have a bland or nutlike taste, similar to that of soybean oil.

Chemical Properties
solid

Occurrence
Lecithin is found in foods such as eggs, beef liver, and peanuts. Commercial sources are available

USES
Edible and digestible surfactant and emulsifier of natural origin. Used in margarine, chocolate and in the food industry in general. In pharmaceuticals and cosmetics. Many other industrial uses, e.g. treating leather and textiles.

Uses
lecithin (hydrogenated) is an emulsifier.

Uses
lecithin is a natural emollient, emulsifier, anti-oxidant, and spreading agent, lecithin is a hydrophilic ingredient that attracts water and acts as a moisturizer. generally obtained for cosmetic products from eggs and soybeans, it is found in all living organisms.

Uses
egg lecithin is emollient and particularly recommended for sensitive skin.

Uses
Lecithin is an emulsifier that is a mixture of phosphatides which are typically surface-active. it is now commercially obtained from soy- beans; previously it was obtained from egg yolk. it is used in marga- rine as an emulsifier and antispatter agent; in chocolate manufacture it controls flow properties by reducing viscosity and reducing the cocoa butter content from 3 to 5%; it is used as a wetting agent in cocoa powder, fillings, and beverage powders; an antisticking agent in griddling fat; and in baked goods to assist the shortening mix with other dough ingredients and to stabilize air cells. typical usage levels range from 0.1 to 1.0%.

Definition
ChEBI: A glycerophosphocholine compound having O-acyl substituents at both the 1- and 2-positions of the glycerol. It is a major constituent of cell membranes.

Production Methods
Lecithins are essential components of cell membranes and, in principle, may be obtained from a wide variety of living matter. In practice, however, lecithins are usually obtained from vegetable products such as soybean, peanut, cottonseed, sunflower, rapeseed, corn, or groundnut oils. Soybean lecithin is the most commercially important vegetable lecithin. Lecithin obtained from eggs is also commercially important and was the first lecithin to be discovered.
Vegetable lecithins are obtained as a by-product in the vegetable oil refining process. Polar lipids are extracted with hexane and, after removal of the solvent, a crude vegetable oil is obtained. Lecithin is then removed from the crude oil by water extraction. Following drying, the lecithin may be further purified.
With egg lecithin, a different manufacturing process must be used since the lecithin in egg yolks is more tightly bound to proteins than in vegetable sources. Egg lecithin is thus obtained by solvent extraction from liquid egg yolks using acetone or from freeze-dried egg yolks using ethanol (95%).
Synthetic lecithins may also be produced.

Pharmaceutical Applications
Lecithins are used in a wide variety of pharmaceutical applications. They are also used in cosmetics and food products.
Lecithins are mainly used in pharmaceutical products as dispersing, emulsifying, and stabilizing agents, and are included in intramuscular and intravenous injections, parenteral nutrition formulations, and topical products such as creams and ointments.
Lecithins are also used in suppository bases, to reduce the brittleness of suppositories, and have been investigated for their absorption-enhancing properties in an intranasal insulin formulation. Lecithins are also commonly used as a component of enteral and parenteral nutrition formulations.
There is evidence that phosphatidylcholine (a major component of lecithin) is important as a nutritional supplement to fetal and infant development. Furthermore, choline is a required component of FDA-approved infant formulas. Other studies have indicated that lecithin can protect against alcohol cirrhosis of the liver, lower serum cholesterol levels, and improve mental and physical performance.
Liposomes in which lecithin is included as a component of the bilayer have been used to encapsulate drug substances; their potential as novel delivery systems has been investigated. This application generally requires purified lecithins combined in specific proportions.
Therapeutically, lecithin and derivatives have been used as a pulmonary surfactant in the treatment of neonatal respiratory distress syndrome.

Safety
Lecithin is a component of cell membranes and is therefore consumed as a normal part of the diet. Although excessive consumption may be harmful, it is highly biocompatible and oral doses of up to 80 g daily have been used therapeutically in the treatment of tardive dyskinesia. When used in topical formulations, lecithin is generally regarded as a nonirritant and nonsensitizing material. The Cosmetic Ingredients Review Expert Panel (CIR) has reviewed lecithin and issued a tentative report revising the safe concentration of the material from 1.95% to 15.0% in rinse-off and leave-in products. They note, however, that there are insufficient data to rule on products that are likely to be inhaled.

storage
Lecithins decompose at extreme pH. They are also hygroscopic and subject to microbial degradation. When heated, lecithins oxidize, darken, and decompose. Temperatures of 160–180°C will cause degradation within 24 hours.
Fluid or waxy lecithin grades should be stored at room temperature or above; temperatures below 10°C may cause separation.
All lecithin grades should be stored in well-closed containers protected from light and oxidation. Purified solid lecithins should be stored in tightly closed containers at subfreezing temperatures.

Is Soy Lecithin Good or Bad for Me?
Soy lecithin is one of those ingredients often seen but seldom understood. Unfortunately, it’s also a food ingredient that’s difficult to find unbiased, scientifically backed data on. So, what do you need to know about soy lecithin and why might you need it?

What is soy lecithin?
Lecithin is a food additive that comes from several sources — one of them being soy. It’s generally used as an emulsifier, or lubricant, when added to food, but also has uses as an antioxidant and flavor protector.

Like many food additives, soy lecithin isn’t without controversy. Many people believe it carries potential health dangers. However, few, if any, of these claims are backed by concrete evidence.

You may already be taking it
Soy lecithin is found in dietary supplements, ice cream and dairy products, infant formulas, breads, margarine, and other convenience foods. In other words, you’re probably already consuming soy lecithin, whether you realize it or not.

The good news is that it’s usually included in such small amounts, it isn’t something to be too concerned about.

You may take it if you have high cholesterol
One of the more common reasons people turn to adding more soy lecithin to their diet is for cholesterol reduction.

Research on the effectiveness of this is limited. In one studyTrusted Source, animals treated with soy lecithin experienced reductions in LDL (bad) cholesterol, without reducing HDL (good) cholesterol.

Another studyTrusted Source found similar findings on humans, with 42 percent reductions in total cholesterol and up to 56 percent reductions in LDL cholesterol.

Do you need more choline?
Choline is an essential nutrient, and part of the neurotransmitter acetylcholine. It’s found in a wide variety of foods, including soy lecithin in the form of phosphatidylcholine.

Without proper amounts of choline, people can experience organ dysfunction, fatty liver, and muscle damage. Fortunately, increasing your choline consumption can reverse the effects of this deficiency.

Even if you’re allergic to soy
Although soy lecithin is derived from soy, most of the allergens are removed in the manufacturing process.

According to the University of Nebraska, most allergists don’t caution people who are allergic to soy against soy lecithin consumption because the risk of reaction is so small. Still, some people with extreme soy allergies may react to it, so those who are highly sensitive are cautioned against it.

Soy lecithin is a generally safe food additive. Because it’s present in such small amounts in food, it’s unlikely to be harmful. Though evidence supporting soy lecithin as a supplement is somewhat limited, the evidence backing choline could steer people toward this food additive in supplement form.

Other concerns
Some people are concerned about the use of soy lecithin because it’s made from genetically modified soy. If this is a concern for you, look for organic products, as they must be made with organic soy lecithin.

Also, while the lecithin in soy is natural, a chemical solvent that’s used to extract the lecithin is a concern for some.

Overview

Lecithin describes a substance that’s naturally found in the tissues of your body. It’s made up of fatty acids, and it has a variety of commercial and medical uses.

Lecithin works as an emulsifier, meaning it suspends fats and oils and keeps them from mixing with other substances.

Lecithin supplements can be purchased to help treat high cholesterol, as a breastfeeding aid, and to treat ulcerative colitis, among other things.

Types of lecithin
Lecithin supplements are usually derived from sunflower seeds, eggs, or soybeans. Soy is by far the ingredient most commonly used to create lecithin supplements. Animal fats, fish, and corn are also sometimes used.

While soybean lecithin tends to come in granulated capsule form, you can buy sunflower lecithin in both powder and liquid form, too. Sunflower lecithin isn’t as common, but some people prefer it, especially if they’re trying to avoid genetically modified organisms (GMOs) in their food.

While soybeans are sometimes genetically modified in mass production, sunflower seeds aren’t. The process of extraction is also gentler for sunflower lecithin. Extracting lecithin from the sunflower seeds doesn’t require harsh chemicals.

Lowers cholesterol
The most well-known benefitTrusted Source of lecithin is its ability to lower cholesterol. Researchers have discovered that soybean lecithin can contribute to raising HDL (good) cholesterol and lowering LDL (bad) cholesterol in blood profiles.

Soy protein provides an extra boost for people using it to treat cholesterol because of other componentsTrusted Source that soy offers.

Improves heart health
Lecithin that comes from soy can improve cardiovascular health, especially if you’re already at risk of developing high blood pressure or heart disease. This is according to a small study in which participants were given soy products including lecithin additives.

Since soy is complicated to digest, it takes your body longer to break soy products down. For some people, this works to make them feel more full after consuming it.

Aids breastfeeding mothers
Some breastfeeding experts recommend lecithin as a solution for preventing recurrent plugged ducts. The Canadian Breastfeeding Foundation recommends a dose of 1,200 milligrams, four times per day, to experience this benefit.

They speculate that lecithin may decrease the viscosity of your breast milk, making it less likely to clog milk ducts in your breast.

This isn’t meant to be a treatment for plugged ducts, however. Treat ducts with:

application of warm compresses
massage
extra pumping, if needed
draining the breast well
asking a lactation consultant for more suggestions
Report any fever or flu-like feelings to your doctor.

Helps improve digestion
Lecithin has been tested in people with ulcerative colitis to improve their digestion. Lecithin’s emulsifying qualities contribute to a chain reaction that improves the mucus in your intestine, making the digestive process easier and protecting the delicate lining of your digestive system.

Even if you don’t have ulcerative colitis, you might want to consider using lecithin if you have irritable bowel syndrome, or another condition that affects your digestive process.

May fight dementia symptoms
Lecithin contains choline, which is a chemical your brain uses to communicate. Clinical researchTrusted Source suggests that a diet rich in choline can lead to a sharper memory and help people with Alzheimer’s.

Lipid substances that contain choline, like lecithin, may improve the brain’s functional pathways. There’s some conflicting evidence on if lecithin can be used to treat people that have neurological and nervous system conditions, but research into this benefit of lecithin is promising and moving forward.

Soothes and moisturizes skin
Lecithin is in the ingredients of some skin care products. It’s used as an emollient, making skin feel smooth by restoring hydration. In most of these products, the kind of lecithin used is called hydrogenated lecithin.

There’s not a lot of evidence that lecithin, when used alone, can cure acne and eczema — although some people use it for that. Taking lecithin capsules could theoretically improve your skin, since it tones and stimulates other parts of your body, but we don’t know for sure.

Risks and complications
People with egg and soy allergies need to be especially careful to find out where the lecithin in their supplements comes from, to avoid allergic reactions.

Lecithin can be found in a lot of the products that you may already eat, like eggs and animal products. There’s no risk from the lecithin that occurs naturally in your food.

Supplements, however, are not monitored for quality by the U.S. Food and Drug Administration. There may be effects that aren’t yet understood. People taking lecithin need to be aware of dosing recommendations, and shouldn’t exceed more than 5,000 milligrams per day.

Takeaway
Lecithin is considered a low-risk addition to the supplements you may already use to maintain your health. But all nutrients are best taken in their whole form in food.

With some benefits and very few risks, lecithin may be an option for people who are looking to improve their cholesterol and organ functions. Be sure to discuss the use of any new supplements with your doctor before beginning treatment.

Lecithin is a fat that is essential in the cells of the body. It can be found in many foods, including soybeans and egg yolks. Lecithin is taken as a medicine and is also used in the manufacturing of medicines.

Lecithin is used for treating memory disorders such as dementia and Alzheimer’s disease. It is also used for treating gallbladder disease, liver disease, certain types of depression, high cholesterol, anxiety, and a skin disease called eczema.

Some people apply lecithin to the skin as a moisturizer.

You will often see lecithin as a food additive. It is used to keep certain ingredients from separating out.

You may also see lecithin as an ingredient in some eye medicines. It is used to help keep the medicine in contact with the eye’s cornea.

How does it work?
Lecithin is converted into acetylcholine, a substance that transmits nerve impulses.

Uses & Effectiveness?
Possibly Ineffective for
Gallbladder disease.
Likely InEffective for
Dementia related to Alzheimer's disease or other causes. Taking lecithin alone or with tacrine or ergoloids does not seem to improve mental abilities in people with dementia. It also doesn't seem to slow the progression of Alzheimer's disease.
Insufficient Evidence for
High cholesterol. Limited research shows that lecithin decreases cholesterol in healthy people and in people taking cholesterol-lowering therapy (statins). However, other evidence shows that lecithin has no effect on low-density lipoprotein (LDL) cholesterol or total cholesterol levels in people with high cholesterol.
Manic-depressive disorder. Early research shows that taking lecithin improves symptoms of delusions, jumbled speech, and hallucinations in people with mania.
Dry skin, dermatitis. Lecithin is often put in skin creams to help the skin retain moisture. People may tell you this works, but there is no reliable clinical research showing that lecithin is effective for this use.
Athletic performance. Limited research shows that taking lecithin by mouth does not seem to improve athletic performance in trained athletes.
Movement disorders (tardive dyskinesia). Early studies suggest that taking lecithin by mouth alone, or in combination with lithium, does not appear to improve symptoms in people with tardive dyskinesia when used for 2 months.
Parkinson’s disease. Early research shows that 32 grams lecithin daily does not improve clinical symptoms in people with Parkinson’s disease.
Stress.
Anxiety.
Eczema.
Sleep.
Other conditions.

Lecithin describes a group of fatty substances found in plant and animal tissues. Lecithin is essential for proper biological function.

A commercial form of lecithin is commonly used in the preparation of food, cosmetics, and medications, as it extends shelf life and acts as an emulsifier.

Lecithin supplements can also be used to treat high cholesterol and digestive issues, and to prevent clogged milk ducts, during breast-feeding.

One of the main components of lecithin, phosphatidylcholine (PC), may be responsible for some of lecithin’s reported health benefits.

Fast facts on lecithin:
Most lecithin supplements are made from soybeans.
Lecithin supplements are used to treat several medical conditions and health issues, but research on their effectiveness is limited.
There are no well-documented interactions between lecithin and any medications, drugs, or medical conditions.
People with allergies to eggs or soy should check the source of the lecithin in their supplements and food before consuming.

Types
Although lecithin occurs naturally in many foods, lecithin supplements are typically derived from eggs, soy, or sunflower seeds. Lecithin is also obtained from canola, cottonseed, or animal fats.

Soy is one of the most widely-grown crops in the United States, and 94 percent of it is genetically modified. Soy is a cost-effective source of lecithin. Chemicals, including acetone and hexane, are used to extract the lecithin from soybean oil.

However, lecithin derived from sunflower oil is becoming increasingly popular, possibly due to requirements to declare allergens in foods. Also, those who wish to avoid genetically modified crops may choose sunflower lecithin. The extraction process is typically gentler and is carried out by cold pressing rather than with chemical solvents.

Benefits
The most commonly cited lecithin benefits include:

Cholesterol reduction
Research indicates that a diet rich in lecithin may increase good HDL cholesterol and lower bad LDL cholesterol.

Lecithin supplements have also shown promise in lowering cholesterol. In a 2008 study, participants took 500 milligrams (mg) of soy lecithin a day. After 2 months, the average total cholesterol was reduced by 42 percent, and LDL cholesterol was reduced by 56.15 percent.

Improved immune function
Supplementing with soy lecithin may increase immune function, particularly in people with diabetes.

A Brazilian study on rats found that daily lecithin supplementation increased macrophage activity by 29 percent. Macrophages are white blood cells that engulf debris, microbes, cancerous cells, and other foreign materials in the body.

Also, the number of natural killer cells called lymphocytes, which are vital to the immune system, increased by 92 percent in non-diabetic rats. Further research is needed now on humans, to confirm these findings.

Better digestion
Ulcerative colitis is a form of inflammatory bowel disease (IBD) that affects up to 907,000 people in the U.S. Lecithin may help to reduce digestive distress in those with the condition.

Research suggests that the emulsifying activity of lecithin improves mucus in the intestine, protecting the gastrointestinal lining. This may be because lecithin contains phosphatidylcholine (PC), which is also a component of mucus.

People with ulcerative colitis have 70 percent less PC than people with other forms of IBD or those without the disease.

Although research is lacking, anecdotal evidence suggests that people with digestive distress caused by issues other than ulcerative colitis may also benefit from lecithin use.

Enhanced cognitive function
Choline, a component of phosphatidylcholine, plays a role in brain development and may improve memory.

Infant rats who received choline supplements experienced lifelong memory enhancement due to changes in the memory center of their brains.

The brain changes were so noticeable that researchers could identify the animals that had taken supplemental choline, even when the rats were elderly.

Because of the effect of chlorine on the brain, it has been proposed that lecithin may be beneficial for those with neurologic disorders, Alzheimer’s disease, and other forms of dementia.

Some women who breastfeed may experience clogged milk ducts, where the breast milk does not flow correctly through the duct. This condition is painful and makes breast-feeding more difficult.

It can also lead to the development of mastitis, an infection of the breast tissue that affects approximately 10 percent of American women who are breast-feeding.

To help prevent mastitis and difficulty nursing, the Canadian Breastfeeding Foundation recommend that people who experience recurrent blocked milk ducts take 1,200 mg of lecithin four times a day as a preventative measure.

Lecithin does not, however, work as a treatment for those who already have clogged ducts.

Other uses
Lecithin has been promoted as a treatment for:

gallbladder disease
liver disease
bipolar disorder
anxiety
eczema, dermatitis, and dry skin conditions
It should be noted that the research on lecithin’s effectiveness in treating these conditions is very limited or nonexistent.Lecithin is “generally recognized as safe” (GRAS) by the United States Food and Drug Administration (FDA). When taken in reasonable amounts, it is unlikely to cause adverse reactions.

It is best to get lecithin through food. Supplements are not monitored by the FDA for safety or purity. People should research the supplements and the brand names before taking them. If someone has high cholesterol or a history of heart disease, they should discuss the supplement with their doctor.

If adverse reactions do occur, they can include:

diarrhea
nausea
stomach pain
increased saliva in the mouth
feeling of fullness
While the Canadian Breastfeeding Foundation recommend lecithin for women who are breast-feeding, there needs to be more research on lecithin supplementation, during pregnancy and lactation.

Finally, some recent research indicates that phosphatidylcholine found in lecithin is converted by bacteria in the gut into trimethylamine-N-oxide (TMAO). Over time, TMAO may contribute to hardening of the arteries or atherosclerosis and heart attack.

Dosage
There is no recommended dosage for lecithin. As a general rule, dosage should not exceed 5,000 mg daily.

Food sources
It is advisable to choose lecithin from food sources before considering supplement form. Lecithin is found in many whole foods, including:

organ meats
red meat
seafood
eggs
cooked green vegetables, such as Brussels sprouts and broccoli
legumes, such as soybeans, kidney beans, and black beans
Naturally occurring lecithin from food sources does not pose any health risks.

Lecithin (also known as alpha-phosphatidylcholine) is a naturally occurring nutrient found in foods that is also sold as a dietary supplement. Lecithin is not a single substance but rather a group of chemicals belonging to compounds called phospholipids. Phospholipid, a type of fat that helps maintain the integrity of cells, are vital to the normal functioning of the brain, nerves, liver, and other vital organs.1

Lecithin can be found in green vegetables, red meat, and eggs. Commercial preparations are most often made from soybeans, egg yolks, or animal products. Not only is lecithin taken as a supplement, but it is also used in the manufacture of eye drops, skin moisturizers, and food emulsifiers (agents that keep ingredients from separating).

As a supplement, lecithin is thought to lower cholesterol and treat certain neurological and inflammatory conditions. However, it is not approved by the U.S. Food and Drug Administration (FDA) for any of these purposes.

Also Known As
Egg lecithin
Lecithinum ex soya
Ovolecithin
Sojalecithin
Soya lecithin
Soy lecithin
Soy phospholipid
Soybean lecithin
Vegilecithin
Vitellin
Vitelline

Health Benefits
When ingested, lecithin is broken down into a substance called choline, which the body uses to transport fat, regulate metabolism, maintain the structural integrity of cells, and facilitate nerve transmissions (by synthesizing a neurotransmitter called acetylcholine). Choline is not readily produced by the body; most of it is obtained from the foods we eat.2

Lecithin has been touted for its benefits in treating many health conditions and is said to:

Improve sleep patterns
Enhance athletic performance
Alleviate stress and anxiety
Lower cholesterol
Reduce inflammation
Improve liver function
Prevent the loss of cognitive function and the onset of dementia

To date, there is insubstantial evidence that the supplemental use of lecithin can treat any medical condition.

High Cholesterol
A 2010 study published in the journal Cholesterol reported that soy lecithin, given daily as a 500-milligram (mg) supplement, reduced total cholesterol levels by 42% and "bad" LDL cholesterol levels by 56.15% after two months. This suggests that lecithin may be an effective supplemental treatment of hypercholesterolemia (high cholesterol).3

With that said, lecithin also plays a role in the development of atherosclerosis ("hardening of the arteries"), with some studies suggesting that the excessive intake may increase cardiovascular risk.4 Additional research is needed.

Herbs and Supplements That Lower Cholesterol

Ulcerative Colitis
Ulcerative colitis is an inflammatory bowel disease that has been linked to low levels of a chemical found in lecithin called phosphatidylcholine. Phosphatidylcholine, a component of mucus in the digestive tract, helps protect the colon from inflammation and the infiltration of bacteria in stools.5

A 2010 study published in Digestive Diseases reported that lecithin supplements reduced bowel inflammation in people with ulcerative colitis by 50% compared to those treated with a placebo. The findings, however, were limited by the small size of the study (18 adults).5 Other studies have not found such benefits.

With that said, lecithin remains understudied in women with mastitis and should not be used without first consulting an obstetrician or other qualified health professional.

 How to Prevent or Treat Clogged Milk Ducts
Alzheimer's Disease
Choline derived from lecithin is thought to improved cognitive function in people with Alzheimer’s disease and other types of dementia (including Parkinson's dementia). 

As a precursor to the neurotransmitter acetylcholine, lecithin may help increase nerve transmissions in the brain and ease the symptoms of these progressive and often devastating neurologic disorders. To date, the findings to support these benefits are lacking.

There is currently no evidence that supplemental lecithin can slow or reverse the progression of dementia in people with Alzheimer's or any other neurologic disorder.6

However, some animal studies have suggested that lecithin may have a neuroprotective effect, reducing the risk of dementia by slowing the degeneration of glial cells that protect and stabilize brain tissues.7 Further research is needed.

 Complementary and Alternative Treatments for Dementia
Possible Side Effects
Although lecithin supplements are generally regarded as safe, they are not regulated in the same way as prescription drugs. Therefore, it is important to consult with a doctor before taking lecithin or any other supplement, particularly if you are managing a health condition, have allergies, or are taking medications of any sort.

Common side effects of lecithin may include:

Increased salivation
Decreased appetite
Diarrhea
Nausea
Abdominal pain
Abdominal bloating
Allergic reactions have been known to occur, although they are relatively uncommon, even among people with soy allergies. Lecithin made from soybeans do not contain sufficient soy protein to induce allergy, say experts from the University of Nebraska’s Food Allergy Research and Resource Program (FARRP).8

As a precaution, lecithin should not be used in women who are breastfeeding, pregnant, or trying to get pregnant unless under the direction an obstetrician-gynecologist. Children should avoid lecithin due to the lack of safety research.2

 The Safety of Vitamin Supplements in Children
Dosage and Preparation
Lecithin is available as a pill, tablet, capsule, softgel, granules, powder, liquid, or paste. There are no guidelines for the appropriate use of lecithin, although many manufacturers endorse a daily dose of 2,400 mg for adults. As a general rule never exceed the recommended dosage on the product label.

What to Look For
There are no regulatory agencies in the United States, including the FDA, that govern the purity or safety of supplements.

To better ensure safety and quality, choose supplements that have been independently tested by a third-party certifying body like the U.S. Pharmacopeia (USP), NSF International, or ConsumerLab. These authorities can certify that the ingredients are pure and in the amounts listed on the product label.

 How Are Supplements Regulated in the US?
In addition to supplements, there are food sources of lecithin that may be able to provide all of the nutrient you need.2

Food Sources of Lecithin
Organ meats (such as liver)
Red meat
Seafood
Eggs
Peanuts
Wheat germ
Canola oil
Sunflower oil
Green vegetables (like broccoli, and Brussels sprouts)
Legumes (such as black beans, kidney beans, and soybeans)
Other Questions
Is soy lecithin derived from genetically modified (GM) sources?

In the United States, many large-scale commercial crops, including soybean plants, are derived from GM sources. To avoid soy lecithin made from genetically modified soybeans, only choose products that are labeled "organic." 

How is soy lecithin made?

Soy lecithin is commonly manufactured with chemicals such as hexane or acetone that extract lecithin from the soybean. Hexane is a harsh compound commonly used to make varnish and glue. 

To avoid hexane or acetate exposure, look for supplements that are steam-processed. This is usually advertised on the product label.

Are there alternatives to soy lecithin?

Yes. Lecithin can be also found, albeit less commonly, in sunflower lecithin made from the gum of dehydrated sunflower oil. Because sunflower oil is derived from cold-pressed or hot-pressed seeds, sunflower lecithin is less likely to involve hexane or acetate.

 Healthiest Fats for Lowering Cholesterol
A Word From Verywell
There is a general lack of research on the safety and efficacy of natural supplements like lecithin. This doesn't necessarily mean that the supplement does not work or is unsafe; it simply means that consumers need to use their best judgment when taking supplements, ideally under the supervision of a doctor.

It is important to remember that there is no recommended daily intake of lecithin and that you will likely get enough by eating a balanced diet high in green vegetables, legumes, and healthy fats.