Lecithin is an essential fat that is important for cell health. Lecithin is found in various different foods, such as eggs and soybeans. It can also be used in the creation of medications, as a food additive to prevent separation, and in beauty products such as creams. Lecithin is commonly used for treating memory problems and degenerative conditions such as dementia and Alzheimer's disease. It can also be used to treat high cholesterol, anxiety and skin conditions like eczema.

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All you need to know about Lecithin

What is lecithin made from?

Lecithin is a fat that naturally occurs in various foods. Lecithin supplements are usually sourced from foods such as soy, sunflower seeds and eggs. They can also come from animal fats, canola and cottonseed. Soy is one of the most popular crops that lecithin is made up from. Lecithin that is produced from sunflower seeds and oil is becoming more popular however due to its more natural extraction process, as soy is highly genetically modified, especially in countries such as the U.S.

What are the benefits of lecithin?

There are several health benefits to lecithin, including healthy cholesterol levels, improved immune system function (especially in those with diabetes) and improved digestive function. It is useful in treating conditions like ulcerative colitis, and helps to ease symptoms. Lecithin has also been proven in studies to be beneficial in those suffering with neurological disorders like dementia and Alzheimer's disease.

What are the side effects of lecithin?

It is always advisable to get lecithin naturally through your diet, eating foods such as eggs and tofu. Always consult your doctor before taking lecithin supplements, especially if you have a history of heart disease, stroke or a heart attack. Common side effects of taking lecithin supplements include loose stools, nausea, stomach pain, drooling and bloating or discomfort in the stomach.

Which foods naturally contain lecithin?

Lecithin is contained in many natural food sources, including red meat, fish and seafood, eggs, offal, legumes such as kidney beans, soybeans and black beans, leafy green vegetables such as kale, spinach and brussels sprouts.

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