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An example of a phosphatidylcholine, a type of phospholipid in lecithin. Shown in red – choline residue and phosphate group; black – glycerol residue; green – monounsaturated fatty acid residue; blue – saturated fatty acid residue. The different forms of lecithin – powder, two different concentration liquids, granular and powder lecithin
The name lecithin was derived from Greek λέκιθος, lekithos 'egg yolk' by Theodore Nicolas Gobley, a French chemist and pharmacist of the mid-19th century, who applied it to the egg yolk phosphatidylcholine that he identified in 1847. Gobley eventually completely described his lecithin from chemical structural point of view, in 1874.
Phosphatidylcholine is the major component of lecithin. It is also a source for choline in the synthesis of acetylcholine in cholinergic neurons. Phospholipids [ 1 ] are a class of lipids whose molecule has a hydrophilic "head" containing a phosphate group and two hydrophobic "tails" derived from fatty acids , joined by an alcohol residue ...
An example of a phosphatidylcholine, a type of phospholipid in egg lecithin. Red - choline and phosphate group; Black - glycerol; Green - unsaturated fatty acid; Blue - saturated fatty acid. Egg lecithin is a type of lecithin, a group of compounds primarily containing phospholipids, that is derived from eggs.
The most common example of a phytosome is Lecithin. [1] Phytosomes are claimed to enhance the absorption of "conventional herbal extracts" or isolated active principles, both topically [2] and orally. [3]
As a lecithin, phosphatidylethanolamine consists of a combination of glycerol esterified with two fatty acids and phosphoric acid. Whereas the phosphate group is combined with choline in phosphatidylcholine, it is combined with ethanolamine in phosphatidylethanolamine. The two fatty acids may be identical or different, and are usually found in ...
An example of the ingredients used to make mayonnaise; olive oil, table salt, an egg (for yolk) and a lemon (for lemon juice). The oil and water in the egg yolk do not mix, while the lecithin in the yolk serves as an emulsifier, allowing the two to be blended together. Oil-in-water emulsions are common in food products:
Examples of glycerophospholipids found in biological membranes are phosphatidylcholine (also known as PC, GPCho or lecithin), phosphatidylethanolamine (PE or GPEtn) and phosphatidylserine (PS or GPSer).
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