Lecithin

Lecithin as the most abundant phospholipids serving as a structural material for every cell in the body. It is a class of compounds found in every living cell, plant or animal. It is involved in all processes off life: breathing, metabolism, energy production and transport, and nerve function. It  is a fat-like compound in cell structures participating in metabolism and is a  great source of essential nutrients. It acts as an emulsifier and helps in the  absorption of fats. A 1999 study indicates that soy lecithin improves the  metabolism of cholesterol in the digestive system therefore, lowering  high cholesterol.

     Health Benefits:
       Lecithin has been identified as a possible resource for lowering blood  cholesterol because of its reputation as a source of polyunsaturated fats. In  addition, choline helps the liver metabolize fat and form lipoproteins. Low cholesterol diets may lower the amount of lecithin consumed, creating a  deficit. As fewer eggs, meats, and dairy products are eaten, the amount of  choline that is consumed may be is reduced. Choline is the key element in  lecithin that is believed to have a beneficial effect on cholesterol and memory. Lecithin increases physical performance and muscle endurance, it lowers risks of  cancer, enhances heart health, relieves arthritis, promotes healthy hair/fur and  skin, and normalizes reproductive health. It  has also been said to be a treatment for neurologic and liver disorders. Choline  in lecithin may have the ability to penetrate the blood-brain barrier and impact  the production of acetylcholine, a neurotransmitter that facilitates brain  function.

     History:
       Lecithin was discovered in 1850 by Maurice Gobley, who isolated it  in egg yolks & identified it as the substance that allowed oil and water  to mix. The name is derived from the Greek word lekithos, which means  "yolk of egg." Lecithin is a naturally occurring fatty substance found in  several foods including soybeans, whole grains and egg yolks.