The term lecithin has many different meanings when used in chemistry and biochemistry than when it is used commercially. Many times the term lecithin is also used interchangeably with a compound called phosphatidyl choline, a fat-soluble phospholipid. Chemically, lecithin is phosphatidylcholine. Phosphatidylcholine, is present in commercial lecithin in concentrations of 20 to 90%. However, most of the commercial lecithin products contain 20% phosphatidylcholine.

Lecithins containing phosphatidylcholine come from vegetable, animal and microbial sources, but mostly from vegetable sources. Soybean, sunflower, and rapeseed are the main sources of commercial lecithin with soybean being the most common. Plant lecithins are considered to be regarded as safe. Eggs themselves naturally contain from 68 to 72% phosphatidylcholine, while soya contains from 20 to 22% phosphatidylcholine. Notwithstanding, most lecithin nutritional supplements contain phosphatidylcholine from soya.

Uses of Lecithin

Phosphatidylcholine (Lecithin) may be useful in helping to restore liver function in a number of ailments including alcoholic fibrosis and possibly viral hepatitis. It has also been used in connection with some manic conditions. There is also some evidence that Phosphatidylcholine may be useful in the management of Alzheimer's disease and some other cognitive disorders including tardive dyskinesia.

Dosage and Administration

There are several forms of phosphatidylcholine supplements. Typical commercial lecithin supplements contain 20 to 30% phosphatidylcholine. Soft gel capsules containing 55% and 90% phosphatidylcholine are available. Liquid concentrates containing 3 grams of phosphatidylcholine per 5 milliliters (one teaspoon) are also available.