Overview
Biochemically, Lecithin is a lipid material belonging to the class known as phospholipids and is a component of all living cells. Lecithin was first discovered in 1850 by the French scientist, Maurice Gobley, who named it "lekithos", the Greek term for egg yolk. Until the advent of soybean processing, the egg remained the most common source of lecithin. Because of its high lecithin content, egg yolk is still used today to produce food emulsions such as mayonnaise.

Physiologically, lecithin is an integral part of all organs and glands. The brain itself is comprised of 25% phospholipids. Vital organs such as the liver and reproductive tract, and muscles also contain high concentrations of phospholipids. Phospholipids are also among the primary building blocks of all cellular membranes. Membrane functions include cellular transport of nutrients and wastes, internal cellular pressure regulation, and ion exchange.

Lecithin contains compounds that are responsible for maintaining the health of cell membranes. With insufficient lecithin, the cell wall may harden, thus limiting the flow of nutrients in or wastes out of the cell. This situation contributes to premature aging of the cells. Lecithin's components are also involved in other crucial cell functions. Lecithin is found in egg yolks, soybeans, nuts and organ meats.

Research Indicates
May support healthy brain function
Lecithin has been used clinically to protect the stomach and intestines from toxins and the damaging effects of some drug therapies, including extensive use of nonsteroidal anti-inflammatory drugs, like ibuprofen
May improve physical performance over extended periods of exercise or exertion
May support healthy liver function
May support healthy cholesterol balance

Dosage
Typical daily dosage is from 1200 to 2400 mgs.

Cautions
If you are pregnant or lactating consult your health care practitioner prior to using Lecithin. There is no known toxicity associated with Lecithin from Soy.

Brand
Supplementspot.