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[17] [18] Lecithin is a mixture of fats that contains phospholipids, including phosphatidylcholine, and the human body can convert phosphatidylcholine into choline. [19] [20] [21] The choline content in lecithin can vary, but it's found that phosphatidylcholine makes up about 25 to 35 percent of lecithin. Furthermore, only about 12 percent of ...
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 ...
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.
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 ...
High-protein foods are important for a well-rounded, nutritious eating plan. ... The seafood provides key nutrients like omega-3 and omega-6 fatty acids, iron, choline, vitamin B12, vitamin D ...
Composition in Foods. Lysophosphatidylcholine accounts for 4.6% of phospholipids found in coconut oil, which make up 0.2% of lipids in coconut oil. In contrast ...
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.
Lutein - found in high concentration in spinach, kale, Swiss chard, collard greens, beet and mustard greens, endive, red pepper and okra; Lycopene - found in high concentration in cooked red tomato products like canned tomatoes, tomato sauce, tomato juice and garden cocktails, guava and watermelons.
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