Lecithin: benefits and harms, effects on the body

Lecithin is a phospholipid substance that is vital for the human body. Under the action of enzymes, it can be split into 3 components:

• fatty acid;
• choline;
• glycerophosphoric acid.

Functions that Lecithin Performs

The benefits and harms of this substance for a long time have not been fully studied, but now we can say with full confidence that it performs the following important functions:

• acts as a building material that is used
  
  I am an organism to restore the structure of damaged cells;
• is a vehicle for delivering nutrients to cells.

Scientists have identified a direct relationship between the lag in the mental development of children and a deficiency of lecithin in their body.

What foods contain lecithin?

The benefits of lecithin have led pharmacological companies to launch special nutritional supplements that can effectively combat the shortage of this substance. They are in direct access and dispensed without a prescription in any pharmacy.

But do not forget that the best lecithin is one that is obtained with natural food. Its main sources are:

• eggs
• nuts
• legumes;
• caviar;
• meat offal;
• cabbage.

To maintain health, it is necessary that all of the above products are regularly present in the diet.

Lecithin: benefits and harms

Human immunity directly depends on the number of antibodies and phagocytes, the production of which is precisely what lecithin is responsible for. It also reduces blood cholesterol, which reduces the likelihood of developing atherosclerosis of blood vessels.

When covering this issue, it should be noted that the natural filter of the body - our liver, consists of 65% of this substance. From it, it receives bile, participating in the metabolism process.

Brain activity and memory processes also depend on the level of lecithin, as it is involved in the transmission of nerve impulses. A lack of this substance can lead to chronic fatigue, irritability and insomnia.

The use of additional doses of lecithin is widely practiced during the rehabilitation period after lung operations and in the treatment of tuberculosis. This is explained by the fact that phospholipid substances protect the lung tissue from damage and restore its surface layer, which consists of sulfactant.

Regarding the industrial qualities of lecithin, it is an excellent natural emulsifier and antioxidant. It is used to extend the shelf life of products and improve their consistency. Lecithin was widely used in the production of chocolate, ice cream, glaze, pasta and bakery products, mayonnaise and margarine. Marking E476 and E322 means that lecithin is present in the composition.

The benefits and harms are rarely found separately, and this case is no exception. The thing is that in industry most often this substance is obtained from genetically modified soy. Excessive consumption of products containing this substance by children under 3 years of age can lead to allergic reactions and problems with the thyroid gland.

At the same time, soya lecithin, the benefits and harms of which will be the subject of scientific discussion for many years to come, has the lowest production costs and therefore it is not so easy to find an alternative.