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Lecithin From Wikipedia, the free encyclopedia Phosphatidylcholine, a phospholipid in lecithin. Lecithin is mostly a mixture of glycolipids, triglycerides, and phospholipids (e.g. phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol). However, in biochemistry, lecithin is usually used as a synonym for pure phosphatidylcholine, a phospholipid which is the major component of a phosphatide fraction which may be isolated from either egg yolk (in Greek lekithos�???????) or soy beans from which it is mechanically or chemically extracted using hexane. Lecithin is commercially available in high purity as a food supplement & for medical uses.Contents [hide] 1 In biology 2 As a food additive 2.1 Compatibility with special diets 3 See also 4 References 5 External links [edit] In biology Nervous and circulatory lecithin is produced by the liver if the diet is adequate. It is needed by every cell in the body and is a key building block of cell membranes; without it, they would harden. Phosphatidylcholine is an important component of the mucus layer in the large intestine. This mucus layer forms the mucosal barrier, protecting the large intestine from attacks from colonic commensal bacteria [1]. Patients suffering from ulcerative colitis have a disturbed mucosal barrier and the mucus layers in their large intestines exhibit lower levels of phosphatidylcholine than that of healthy people. [edit] As a food additive Lecithin is regarded as a well-tolerated and non-toxic surfactant. 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 metabolized, so it is virtually non-toxic to humans. Other emulsifiers can only be excreted via the kidneys. Lecithin is used commercially in substances requiring a natural emulsifier and/or lubricant, from pharmaceuticals to protective coverings. For
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