Lecithin: benefit and harm, impact on the body

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

• fatty acid;
• choline;
• glycerol-phosphoric acid.

Functions that perform lecithin

The benefits and harms of this substance have for a long time been not fully understood, but now with complete certainty it can be said that it performs the following important functions:

• acts as a building material that is usedI organism to restore the structure of damaged cells;
• is a transport for delivering nutrients to cells.

Scientists have revealed a direct relationship between the mental retardation of children and the deficiency of lecithin in their bodies.

What foods contain lecithin?

The use of lecithin prompted pharmacologicalcompanies start producing special food additives that can effectively combat the shortage of this substance. They are in direct access and are released without a prescription in any pharmacy.

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

• eggs;
• nuts;
• beans;
• caviar;
• meat by-products;
• cabbage.

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

Lecithin: benefit and harm

The human immunity depends directly on the amountantibodies and phagocytes, for the production of which exactly corresponds to lecithin. It also lowers cholesterol in the blood, thereby reducing the likelihood of developing atherosclerosis of the vessels.

Covering this issue, it should be noted that the natural filter of the body - our liver, 65% consists of this substance. From it, it gets the bile involved in the metabolism process.

Brain activity and memory processes alsodepend on the level of lecithin, since it participates in the transmission of nerve impulses. The lack of this substance can lead to the appearance of chronic fatigue, irritability and insomnia.

The use of additional doses of lecithin widelyIt is practiced during rehabilitation after operations on the lungs 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 the sulfate.

As for the industrial qualities of lecithin,is an excellent natural emulsifier and antioxidant. It is used in order 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. The marking E476 and E322 means that the composition contains lecithin.

Benefits and harm are rarely found separately, andthis case is no exception. The thing is that in industry this substance is most often obtained from genetically modified soy. Excessive use of products containing such a substance by children under 3 years of age may lead to allergic reactions and thyroid problems.

At the same time, soy lecithin, the benefit and harm of which will be the subject of scientific discussions for many years, has the lowest production costs and therefore it is not so easy to find an alternative.

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