Home > Encyclopedia of Alternative Medicine > Lecithin

Definition

Lecithin was discovered in 1850 by Maurice Gobley, who isolated it in egg yolks and 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. It is often used as an emulsification agent in processed foods. It can be taken in various forms as a nutritional supplement, often derived from soybeans. The body breaks lecithin down into its component parts: choline, phosphate, glycerol and fatty acids. The body's highest concentration of lecithin is found in the vital organs, where it makes up about 30% of the dry weight of the brain and nearly two-thirds of the fat in the liver.

General use

Lecithin acts as an emulsifier and helps...