Lecithin is a type of lipid that is needed by every living cell in the human body. Cell membranes, which regulate passage of nutrients into and out of the cells, are largely composed of lecithin. The protective sheaths surrounding brain are composed of lecithin, and the muscles and nerve cells also contain this essential fatty substance. Lecithin consists mostly of the B vitamin choline, and also contains linoleic acid and inositol. Although lecithin is a lipid, it is partly soluble in water and thus acts as an emulsifying agent. This is why many processed foods contain lecithin.
This nutrient helps to prevent arteriosclerosis, protects against cardiovascular disease, improves brain function, and aids in the absorption of thiamine by the liver and vitamin A by the intestine. It is also known to promote energy and is needed to help repair damage to the liver caused by alcoholism. Lecithin enables fats, such as choesterol and other lipids, to be dispersed in water and removed from the body. The vital organs and arteries are thus protected from fatty buildup.
Lecithin would be a wise addition to anyone's diet. It is especially valuable for elderly people. Anyone who is taking niacin for high serum cholesterol and triglycerides should also include lecithin in his or her program. Two tablespoons of lecithin granules can be sprinkled on cereals and soups or added to juices or breads. Lecithin also comes in capsule form. Taking one 1,200-milligram capsule before each meal helps in the digestion of fats and the absorption of fat-soluble vitamins.
Most lecithin is derived from soybeans, but recently egg lecithin has become popular. This type of lecithin is extracted from the yolks of fresh eggs. Egg lecithin may hold promise for those suffering from AIDS, herpes, chronic fatigue syndrome, and immune disorders associated with aging. Studies have shown that it works better for people with these disorders than soy lecithin does. Other sources of lecithin include brewer's yeast, grains, legumes, fish, and wheat germ.