Lecithin

Soya Lecithin is generally comprised of:

• Phospholipids: 45 – 72%
  • Phosphatidyl Choline: 18 – 24%
  • Phosphatidyl Inositol: 15 – 18%
  • Phosphatidyl Ethanolamine: 8 – 20%
  • Other Phosphatides: 4 – 10%
    • Phosphatidyl Serine: 0 – 0.9%
    • Phosphatic Acid: 4 – 8%
• Soybean Oil: 33 – 35%
• Other: 8 – 11%
  • Free Carbohydrates: 5%
  • Sterols: 2 – 5%
  • Moisture: 1%

The main component of Lecithin is Phosphatidyl Choline – they are so closely associated that they are often referred to interchangeably. The phospholipids are all comprised of the same base structure, with a different chemical group attached. For example, Phosphatidyl Choline has a Choline group attached to the base Phosphatidyl structure. Phosphatidyl Choline (PC) and Phosphatidyl Serine (PS) are both phospholipids – we can convert PC to PS in the body, but not vice versa. PC uses another phospholipid, Phosphatidyl Ethanolamine (PE), to make PS. Therefore, it is more worthwhile to supplement PC and PE. These phospholipids all work to protect the proper function of our cells as the phospholipid bilayer - a barrier on all cells that ensures the chemicals in our body stay where they’re supposed to. PS and PE make up the inner cell layer, supported on the outer cell layer by PC. All of these phospholipids work to support brain health together – a balance of all is needed to ensure that they are used by the body effectively and efficiently. Lecithin offers an ideal ratio of these phospholipids, rather than over-supplementing just one.

Sunflower lecithin should be the same as above, without the soybean oil, sunflower oil instead.