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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.
Uses of
Lecithin
Phosphatidylcholine (Lecithin) may be
useful in helping to restore liver function in a number of ailments
including alcoholic fibrosis and possibly viral hepatitis. It has
also been used in connection with some manic conditions. There is
also some evidence that Phosphatidylcholine may be useful in the
management of Alzheimer's disease and some other cognitive disorders
including tardive dyskinesia.
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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