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Soy lecithin supplements are a source of choline, which “does help with memory, cognition [and] brain function,” Simon says. There is evidence to support that consuming soy lecithin may ...
Therefore, 10 grams of lecithin can be a source for the body to produce about the same amount of choline (342mg) as can be produced by the body from 2 egg yolks. [21] [22] [19] The recommended intake of choline varies depending on age, sex, and physiological conditions, and is roughly 500 mg per day for adults. [23] [24]
The average daily phosphatidylserine intake in a Western diet is estimated to be 130 mg. [17] Phosphatidylserine may be found in meat and fish. Only small amounts are found in dairy products and vegetables, with the exception of white beans and soy lecithin. Phosphatidylserine is found in soy lecithin at about 3% of total phospholipids. [18 ...
Soylent is a set of meal replacement products in powder, shake, and bar forms, produced by Soylent Nutrition, Inc. The company was founded in 2013 and is headquartered in Los Angeles, California . Soylent is named after an industrially produced food (the name of which is a portmanteau of "soy" and "lentil") in Make Room!
Dipalmitoylphosphatidylcholine (lecithin) is a major component of the pulmonary surfactant, and is often used in the lecithin–sphingomyelin ratio to calculate fetal lung maturity. While phosphatidylcholines are found in all plant and animal cells, they are absent in the membranes of most bacteria, [ 1 ] including Escherichia coli . [ 2 ]
In the EU, levels above 50 mg/100 kcal are not allowed. [5] [18] Trimethylglycine is a functional metabolite of choline. It substitutes for choline nutritionally, but only partially. [4] High amounts of trimethylglycine occur in wheat bran (1,339 mg/100 g), toasted wheat germ (1,240 mg/100 g) and spinach (600–645 mg/100 g), for example. [17]
In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin [2] to reduce viscosity. It is used at low levels (below 0.5%), [ 3 ] [ 4 ] and works by decreasing the friction between the solid particles (e.g. cacao , sugar , milk ) in molten chocolate, reducing the yield stress so that it flows ...
This page was last edited on 8 October 2008, at 22:49 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may ...
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