Lecithin has been used for many years as an emulsifier in foods such as margarine, ice cream, mayonnaise and chocolate. Pure lecithin is known as phosphatidyl choline, but the term lecithin usually refers to a larger group of substances that include choline, inositol and free fatty acids.
Reduction of cholesterol levels – as a preventative measure, only small amounts are require, but higher doses may be needed to be effective in reducing high blood lipid levels.
Gallstones – lecithin can normalise the low phospholipid to cholesterol ratios found in gallstone patients by increasing the ability of bile to solubilise cholesterol.
Senile Dementia – some patients with Alzheimer’s disease have shown improvement regarding orientation, learning and memory, with lecithin supplementation.
Multiple Sclerosis – lecithin and choline may help to slow down the deterioration of myelin, which covers the nerves.
Lecithin is a rich source of choline, which the body requires to make acetyl choline, a neurotransmitter, which is essential for normal nerve function.
Phosphatidyl choline is a structural component of cell membranes, and is also an emulsifying component of bile.
Lecithin may reduce absorption of dietary cholesterol, and restrict re-absorption into the blood stream because it increases the faecal excretion of neutral steroid molecules.
None reported.
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