Lecithin Benefits and Side Effects

The term lecithin has many different meanings when used in chemistry and biochemistry than when it is used commercially. Many times the term lecithin is also used interchangeably with a compound called phosphatidyl choline, a fat-soluble phospholipid. Chemically, lecithin is phosphatidylcholine. Phosphatidylcholine, is present in commercial lecithin in concentrations of 20 to 90. However, most of the commercial lecithin products contain 20 phosphatidylcholine.

Lecithins containing phosphatidylcholine come from vegetable, animal and microbial sources, but mostly from vegetable sources. Soybean, sunflower, and rapeseed are the main sources of commercial lecithin with soybean being the most common. Plant lecithins are considered to be regarded as safe. Eggs themselves naturally contain from 68 to 72 phosphatidylcholine, while soya contains from 20 to 22 phosphatidylcholine. Notwithstanding, most lecithin nutritional supplements contain phosphatidylcholine from soya.

Dosage and Administration

There are several forms of phosphatidylcholine supplements. Typical commercial lecithin supplements contain 20 to 30 phosphatidylcholine. Soft gel capsules containing 55 and 90 phosphatidylcholine are available. Liquid concentrates containing 3 grams of phosphatidylcholine per 5 milliliters (one teaspoon) are also available.

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