Extracted from soy or egg yolk derived "Leithin" people called lecithin, but in the US and Japan at the time of the development of food and medicines, both with "lecithin" for rectification of names and Leithin defined as "phosphatidic acid choline. "Commercially put contain "lysophosphatidic acid choline" principal component and other components of a mixture of phospholipids acid called phospholipids. Lecithin is known as the third category of nutrients, lecithin survival in cells, it is more vital organ blood circulation, immune system, nervous system, in fact, we drink milk everyday life there lecithin.
Lecithin role effectiveness:
Brain myelin: Lecithin is also a major source of brain myelin substances. If you have plenty of lecithin, the accuracy of the information passed on high, that memory is strong. Neurons transfer: Lecithin is an important source of information between nerve cells transfer medium. If a person is brain lecithin is adequate, then the speed of its information delivery, brain activity faster than the average person, that quick thinking, knowledge accept newborn thing Fast speed thing. Protect brain health: lecithin can protect the health of brain cell membranes, help them play a normal role to ensure that the nutritional input and output waste brain cells and protect the healthy development of their critical period for brain development in the fetus, lecithin is the most critical and most puzzle important nutrients.
Fat is a fat-containing phosphorus compounds, usually lecithin (phosphatidyl choline acyl, abbreviated PC), phosphatidylethanolamine (acyl phosphatidyl ethanolamine, referred to as PE), phosphatidyl inositol (phosphatidyl inositol acyl, referred to as PI), phosphatidic acid (referred to as PA), a mixture of phosphatidylserine (referred to as PS) or the like, in which the first three are the most typical. Phospholipid is a complex composition of glycerides, after hydrolysis of glycerol, fatty acid, phosphoric acid, choline, cholestyramine, inositol compounds into. General soybean phospholipid molecules of fatty acid palmitic acid, stearic acid, oleic acid, linoleic acid and arachidonic acid.