Lecithin

Lecithin is also known as alpha-phosphatidylcholines, lecithinum ex soya, sojalecithin, or soy lecithin.

Lecithin is a group of chemicals that are related. It isn't a single chemical. Lecithins belong to a larger group of compounds called phospholipids. These are important parts of the brain, blood, nerves, and other tissues. Phospholipids are also a part of cell membranes.

The body uses lecithin in the metabolic process and to move fats. Lecithins turn into choline in the body. They help make the neurotransmitter acetylcholine.

Lecithin is commonly used as a food additive to combine foods. Many people know lecithin as the oily film on their frying pan when they use a nonstick cooking spray.

There may be benefits that have not yet been proven through research.

Lecithin is used to treat dementia and Alzheimer disease. It's also used to treat gallbladder disease. It may also help treat fatty liver (hepatic steatosis) in people on long-term parenteral nutrition. But the role of lecithin is not well defined and confirmed.

Lecithin comes in capsules, liquid, and granules. There is no recommended intake amount.

Foods that have lecithin include:

• Egg yolks.
• Soybeans.
• Wheat germ.
• Peanuts.
• Liver.

Signs of lecithin deficiency aren't clear. They are more likely to be caused by choline deficiency, not lecithin.

Choline deficiency is rare. It may lead to:

• Muscle damage.
• Liver problems.
• Kidney damage.

In normal doses, lecithin may cause side effects. These can include stomach aches, diarrhea, or loose stools. It isn't known what symptoms would occur if you take too much lecithin.

If you are pregnant or breastfeeding, talk to your doctors before taking any supplements.

There are no known food or medicine interactions with lecithin.