Lecithin is the common name for a series of related compounds called phosphatidylcholines. Lecithin is a phospholipid mixture of phosphatides consisting mainly of phosphatidylcholine, phosphatidyl ethanolamine, phosphatidyl serine, phosphatidyl inositol combined with various other substances, including fatty acids and carbohydrates. Lecithin is a key component of every cell in the human body. It is considered to be vital to the construction of cells and helps prevents the hardening of cell membranes.

Promoting a healthy lifestyle - Helps to restore livers that have been damaged as well as working with neurological functions such as memory to improve the brain's effectiveness and is also a good source of choline for treatment in dementias.
Supports joint health - Lubricates the joints and aids maintenance and healing while removing any pain.

Lecithin in food is our primary source of choline, which is a precursor of the neurotransmitter (brain chemical), acetylcholine. Lecithin is also a component of bile, which the body secretes in to the digestive system to emulsify the fats present in food. 

Lecithin is needed by every living cell in the human body.  It plays a key part in building cell membranes that control the passage of nutrients into and out of the cells. It also protects cells’ interior structures - without lecithin the membranes in our body would harden and our cells would die. 

Lecithin is the term that is used to refer a section of fatty substances that are a mix of yellow and brown in color and are found in tissues of plants and animals. This section is made up of fatty acids, choline, glycerol, glycolipids, phospholipids, phosphoric acid, and triglycerides.

It is possible to chemically and mechanically extract lecithin. When chemically extracted, it is done with the use of hexane. If mechanically extracted, it may be done with soy beans or similar resources. Lecithin is not very water soluble. When put in a water solution, phospholipids may form from a number of places, such as through bilayer sheets or liposomes. This is dependent on the particular temperature and level of hydration. The end product of this is what is often referred to as amphipathic. Lecithin is provided to users for use as a dietary supplement and for medical treatment purposes.

As a fatty substance, lecithin is naturally produced within the human body and is also found within numerous foods that come from animal or plant sources. This includes foods such as green beans, corn, peanuts, meat, fish, eggs, cauliflower, and much more. The sources that contain the highest amounts of lecithin are usually the ones that also include the most fat and cholesterol, such as meat, eggs, and other dairy products. In comparison, both fruits and veggies do not have a very high amount of lecithin. On its own, lecithin does not include any cholesterol.

Typically, lecithin turns into acetylcholine which sends nerve signals and makes up for nearly half of the phospholipids and is vastly used to create both cell membranes and mucus layers. The primary choline that is found within lecithin plays a vital role in the biological functions of lecithin. The nervous system is helped as a result of acetylcholine production. These points were all noted by Linus Pauling at Oregon State University.

Healthy levels of lecithin works to improve the body’s ability to absorb vitamin A and promotes healthy functioning of the brain. To simplify, it is basically used to maintain health and functioning of every cell and many organs within the human body.

Lecithin supports effective fat and cholesterol processing in the body. Lecithin aids in the process of engaging both fats and cholesterol within water in order to transmit them within the body without risking a potentially damaging accumulation within the heart and liver. This particular fatty substance is also found within cell membranes that protect nerve cells and cell membranes protecting the brain.