Contains Choline & Inositol which are essential for the breakdown of fats and cholesterol. It helps prevent arterial congestion, helps distribute bodyweight, increases immunity to virus infections, cleans the liver and purifies the kidneys.

Category: Nutrient Lecithin is a naturally occurring mixture of compounds found in all animal and human cells an dis important to many of the body's functions. The highest concentrations of lecithin in humans are in the brain, kidney, liver and heart. The benefits of lecithin can be broadly divided into 4 categories: Heart Lecithin acts as an emulsifier, breaking down cholesterol into smaller particles thus allowing it to pass through the arteries, preventing atherosclerosis and fatty deposits from building up. Liver Lecithin is a natural source of choline (a B group vitamin) which helps in liver function, and protects the liver cells from alcohol induced liver cirrhosis. Memory Lecithin and choline help improve memory and learning ability. Reproduction and development Research has shown that lecithin and choline in pregnant or lactating mother's diet helps in brain development of the child.

One of a group of phosphoglycerides found in various plant and animal substances, including egg yolk, nerve tissue, semen, and cell membranes.

An emulsifier, or mixing agent, that helps fat and water stay together. Lecithin is present in egg yolks and milk; it aids mixing in mayonnaise and ice cream.

A phospolipid that supplies choline, necessary to make the neurotransmitter acetylcholine (brain and nerve function). It is also known in medical circles as an "edible detergent" which breaks up fats into small droplets, of primary importance in keeping cholesterol soluble. Lecithin is in every cell membrane and is involved in electrical phenomenon and membrane fluidity on the cellular level.

Is a fat-like substance derived from soy beans called a phospholipid. It is comprised mostly of B vitamins and helps protect the cells against oxidation. Also helps to strengthen the connective tissues, which greatly enchance skin elasticity.

one of the phopholipids; a compound of glycerol to which are attached two fatty acids, a phosphate group and a choline molecule.

Fatty acid-rich constituent of the outer surface of cell membranes; also called phosphatidylcholine.

Lecithin is a complex compound of glycerol containing phosphorous. It has two fatty acid radicles and a third radicle which is a complex organic base containing both phosphorous and nitrogen. It has strong emulsifying properties and is also used as a mild antioxidant.

Emulsifier of fat. In the USA, sources are mainly soybean and egg yolk.

any of a group of phospholipids found in animal tissues, particularly nerve, liver, semen and egg yolk.

Any of a group of phospholipids found in egg yolks and the plasma membrane of plant and animal cells, used as an emulsifier in a wide range of commercial products, including foods, cosmetics, paints, and plastics. Also called phosphatidylcholine.

(les i thin). n. any one of a group of fatty substances found in plant or animal tissues. Lecithin is composed of nitrogen and phosphorus and is found especially in nerve cells and brain tissue. It is obtained from egg yolk, soybean, and corn. (Greek lekithos egg yolk + English -in)

A natural extract of the fatty part of soybean. It contains vitamins and minerals and emulsifies fats (keeps them dispersed).

Naturally occurring phospholipid derived from soybeans with skin protection qualities. Remarkable effects because of vegetable transport system to the upper skin layers. Both water and oil loving (emulsifier), lecithin helps protect the skin and replenish the acid mantle as well as improve the skin's feel after application.

An emollient, emulsifier, antioxidant and spreading agent.

LEHS-uh-thihn] A fatty substance obtained from egg yolks and legumes, used to preserve, emulsify and moisturize food. Lecithin-vegetable oil sprays (available in every supermarket) can be used instead of high-calorie oils for greasing pans and sauteing foods.

A vegetable extract high in natural fatty acids.

A phospholipid naturally present in butter which functions as an emulsifier. An antioxidant used to decrease oxidative rancidity of fat or oil. Water scavenger to prevent lipolytic rancidity; emulsifier

Any of a group of phospholipids having the general composition CH OR - CHOR · CH OPO - OHR in which R and R are fatty acids and R is choline, and with emulsifying, wetting and antioxidant properties.

A natural product extracted from the soybean that is used as an emulsifier which has the effect of reducing it viscosity in the manufacturing process. During the manufacturing of chocolate, lecithin increases the chocolates fluidity through the reduction of viscosity. Cocoa butter is also used to increase fluidity in chocolate.

Source Derived from soybean. Purpose Emulsifying, dispersing, anti-oxidant, penetrating agent. Essential to cells. Great conditioner of skin.

a yellow phospholipid essential for the metabolism of fats; found in egg yolk and in many plant and animal cells; used commercially as an emulsifier

Fatty substance containing two fatty acids esterified to glycerol along with phosphoric acid and a nitrogen-containing compound; a phospholipid.

An emulsifier from soybeans, an anti-oxidant, which prevents rancidity similar to the protection of the skin from decomposition by oxygen and exposure to UV light and pollution. It also helps moisturize dry skin as it affects the fluid content of the keratinized cells in the epidermis.

A phospholipid-based by-product of oil production with emulsifying properties.

These phosphatides are naturally occurring in oil from both plants and animals. Lecithin is capable of forming colloidal solutions in water and possesses emulsifying. wetting and antioxidant properties.

Present in all living cells, it is a waxy oil derived from soybeans and eggs that has great water binding abilities, and acts as an anti-oxidant, and emulsifier.

Generic term for phospholipids. Lecithin was initially a by-product of soy oil extraction that had to be removed in order to dewater the oil. Its technological significance was not realized until later. Lecithin is still obtained mainly from soy, but there is increasing use of alternative sources such as sunflower and rape seed. The lecithins from these three sources all have very similar baking properties. _Top of page

A natural emulsifier obtained from the soy plant Its structure enables it to form liposomes A source of unsaturated fatty acids Leaves the skin feeling soft and smooth Has an emollient effect Increases the skin's hydration levels

A natural product derived from the soybean that helps control flow properties in chocolate by reducing viscosity.

an emulsifier used in lotions and creams.

Emollient, surfactant

plant-derived Naturally occurring in the human body and plants such as soya, lecithin is a fat-soluble compound used in cosmetics as a thickener and emulsifier. We also use it in our moisturisers and creams for its emollient and antioxidant properties.

A natural food additive which acts as an emulsifier and surface active agent. Virtually all commercial lecithin products are derived from soybean. In chocolate manufacture lecithin controls flow properties by reducing viscosity. Typical usage levels range from 0.1 - 0.5

A compound made up of phosphorous, lipids and choline; it acts as an emulsifier of fats.

This amazing food is high in the B-Vitmains Choline and Inositol. Lecithin is thought to be helpful in reducing cholesterol levels and preventing heart disease. BACK

Dry powder source of phospholipids high in B-fatty acids.

A phospholipid containing glycerol, fatty acids, phosphoric acid and choline. Serves as a structural material to every cell in the body. Important to the brain and nerves.

A naturally occurring phospholipid found throughout the body. Bi-layers of these phospholipids create liposomes that enhance penetration and bioavailability of active ingredients in the stratum corneum.

A rich nutrient that lowers blood cholesterol levels. It is believed that it strengthens arteries thus controlling blood pressure. Also helps reduce the fat content within arterial walls

Also called phosphatidylcholine, a yellow phospholipid essential for the metabolism of fats and is used commercially as an emulsifier.

A natural emollient, emulsifier, antioxidant, and spreading agent, with a hydrophilic ingredient that attracts water and acts as a moisturizer.

From the Greek meaning "egg yolk". Natural antioxidant, emollient and emulsifier used in a variety of cosmetics. Egg yolk is 8 - 9% lecithin.

Natural antioxidant and emollient. High in essential fatty acids. A stabiliser and emulsifier from soya beans, corn, peanuts and egg-yolk. Cholesterol reducer.

A natural antioxidant, mainly derived from soybeans, with emulsifying and emollient properties. Lecithin helps protect and soften the skin and replenish its acid mantle, which helps to protect from infection. It is a valuable natural emulsifier used in many cosmetic products.

Lecithin is a phospholid (and if you want to know what that is, Momma recommends you check Wikipedia) that is naturally occuring in all living matter -- it is commonly used in chocolate (even good ones). In chocolate, it acts as an emulsifier and surface active agent. In other words, lecithin changes the viscosity of chocolate; and lectithin makes chocolate easier to mix with milk or water.

A mixture of naturally occurring phosphatides which has emulsifying, wetting and antioxidant properties, a principal source of which is crude soybean oil.

this antioxidant from nature is primarily derived from soybeans. It's a natural emollient and emulsifier that helps to soften and replenish the skin.

Derived from soybeans or egg yolk, is composed of the B vitamin choline, linoleic acid and inositol. Lecithin enables fats, like cholesterol to be dispersed in water and removed from the body.

Lecithin is a naturally occurring substance that is considered a very good skin conditioner and also very good for the repair of the skin's barrier. Lecithin is typically used as an emollient and sometimes as an emulsifier; it also helps other ingredients penetrate better into the skin. It can help to soften the skin and improve skin texture, because its composition is part of the natural composition of the skin (sometimes called the Natural Moisturizing Factor). It is also very skin-friendly--nonirritating, nonsensitizing, and nontoxic. Lecithin is found in the membranes of all human cells. It is most often derived for use from soybeans or egg yolks.

A natural phospholipid with anti-oxidant, emulsifying and emollient properties mainly derived from common egg yolk or soybeans. Lecithin helps protect the skin, soften the skin and replenish the acid mantle. It is a valuable natural emulsifier used in many cosmetic products.

A natural product extracted from the soy bean that is used as a thinner in chocolate. During the manufacturing of chocolate, lecithin controls flow properties through the reduction of viscocity.

A natural anti-oxidant and emollient mainly derived from common egg yolk or from naturally occurring phospholipids derived from soybeans. Lecithin helps protect the skin, soften the skin and replenish the acid mantle.

A mixture of phospholipids that is composed of fatty acids, glycerol, phosphorus, and choline or inositol. Lecithin can be manufactured in the body. All living cell membranes are largely composed of lecithin.

Related Topic"A mixture of phospholipids that is composed of fatty acids, glycerol, phosphorus, and choline or inositol..."

A naturally occurring emulsifier, lecithin is extracted from crude soybean oil through the refining process. Soybeans are a significant source of lecithin. Lecithin plays a vital role in human cell function and is believed to aid in liver function, cardiovascular health, physical and athletic performance, and fetal development, and may increase brain capacity and improve memory. Lecithin is a natural element of HDL cholesterol and is used in the food manufacturing process in products high in fats and oils such as chocolate, cake and biscuit mixes, margarine, mayonnaise, and salad dressings.

Lecithin is mostly a mixture of glycolipids, triglycerides, and phospholipids (e.g. phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol).