Lecithin - All information on the effect, production and side effects

Lecithin is a natural substance produced in the human body. The highest concentrations of lecithin are found in the liver, brain, heart, lungs and muscles. When choline (one of the B vitamins) is ingested with food, the body converts most of it into lecithin to ensure strong cell bonding, improved brain function and a healthy metabolism. The liver serves as storage space for the lecithin. When the memory is emptied, tiredness and concentration problems occur, in extreme cases the liver can be damaged. 

The phospholipids contained in lecithin facilitate the digestibility of lipids, break down liver fat and lower cholesterol levels. Furthermore, they also serve to regenerate liver cells and contain natural choline, which is of great importance for the functioning of our nervous system. A suitable dietary supplement is lecithin if the body is able to form cells or if lecithin production is disturbed. This occurs mainly during pregnancy or during wound healing.

Lecithin is always present when it comes to cell formation and is therefore not only found in the vegetable sector. A particularly well-known source of lecithin from this area is lecithin from chicken eggs or from milk. Lecithins differ in their composition from sunflower, soy or rapeseed, are vegan, cholesterol - and gluten-free. In most products, lecithin is marked as "E322" and is found, for example, in bread and baked goods, chocolate, sauces and foams, waffles and many other foods. Due to the emulsifying function, lecithins effectively bind fat and water, thus affecting the cooking and baking properties of products and better binding all ingredients together.

Lecithin also has a function in personal care products. With the addition, so-called glycolipids are formed, which facilitate the absorption of nutrients by the skin.

Thus, lecithin is an important cell building block for living beings and at the same time an ingredient that can reduce the boundary tension between water- and fat-soluble substances for the success of food preparations.

Lecithin is suitable as a food for daily consumption both on its own and in combination with other foods, e.g. smoothies, muesli, bread dough or soups, with the diverse effects of lecithin being the main focus. Our recommended amount of one level teaspoon per day covers around 10% of the average daily requirement for fat. We would like to expressly mention that the fat-loving part of the phospholipid consists of linoleic acid. Linoleic acid cannot be formed in the human/animal body.

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