Lecithin is an emulsifying agent that contains mostly choline, the B vitamin, and smaller amounts of the essential fatty acid linoleic acid and inositol.  Emulsifying means that it makes fat soluble in water.  Its emulsifying properties allow it to prevent fatty build-ups in the body, for example in the blood vessels and liver.

Lecithin helps maintain cholesterol levels because it’s healthy fats build HDL cholesterol.  HDL cholesterol is responsible for moving fat, from storage or plaques, into the liver where processing and excretion of fat occurs.  By decreasing fatty build-up on arteries it helps to regulate blood pressure.

Lecithin is a large component of all cell membranes because it regulates the passage of substances into and out of the cell.  The choline it contains can cross the blood-brain barrier to produce brain chemicals (neurotransmitters) that aid in memory - in particular acetylcholine.

The protective coating of the brain and nerve cells are also composed of choline. In this respect lecithin helps to make the sheath (myelin) that surrounds the nerves that conduct messages from the brain to the muscles and organs of your body, performing a similar function to the insulation sheathing of electrical wires.  If this protective sheath degenerates (as in MS), a "shorting out" of the message that the nerve is carrying occurs.   Lecithin has been used for cardiovascular disease, improving memory, repairing the liver, AIDS, chronic fatigue syndrome, herpes and other immune system disorders.

Most lecithin is derived from soybeans.  New research is finding greater value from supplements made from fresh egg yolk.  Lecithin can be purchased in capsules or as granules.  The granules should be refrigerated for freshness because the essential fatty acid component can go rancid.

Oral contraceptives, estrogen, sulfa drugs, food processing, coffee and alcohol deplete lecithin.