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There is no need to deny the well-established fact that soya is good for one’s health. In addition to protein, it is also a good source of isoflavones, daidzen, and genistein, all of which contribute to its health-promoting goodness.
Recent studies have shown that soybeans contain a significant amount of antioxidants that help destroy disease-causing free radicals.
Almost all aspects about soybeans have been studied already to establish why it is beneficial. From miso to tofu to shoryu, soybeans have been widely consumed because it is generally considered as beneficial for the body. However, there is one aspect of soybeans that is slowly gaining attention — lecithin.
Soy lecithin really is not a novel idea. The first time lecithin was extracted from soybean was in the 1930s. Before that, lecithin was derived by the commercial industry from egg yolks. Pretty soon, researchers discovered that a byproduct of soybean processing contains substances that yield lecithin when synthesized. Presently, the majority of commercial lecithin being sold in stores is derived from soybeans.
The Composition Of Soy Lecithin
Lecithin is a term that refers to either a group of phosphate acids or phosphatidylcholine (PC). The commercial soy lecithin consists of 3 types of phospholipids, namely phosphatidylcholine (PC), phosphatidylinositol (PT), and phosphatidylethanolamine (PE). All of these phospholipids are a major component in cell membrane formation, in addition to glycerides and cholesterol.
The Functions And Benefits Of Soy Lecithin
Ever since it has been discovered in by Maurice Gobley in 1850, lecithin has always been used in an extensive variety of industrial and food applications. Years later, soy lecithin was discovered and later became versatile, multifunctional, and flexible tool best renowned for its emulsifying properties.
Soy lecithin helps encourage solidity in margarine and provides a consistency in texture to dressings and creamy products. It is also used in coatings and chocolates, and to offset spattering during frying.
Soy lecithin also boasts of a lipid molecular structure that is unique which makes it ideal for cosmetic and pharmaceutical applications, and a variety of industrial uses like waxes, paints, lubricants, and textiles.
Although soy lecithin has many proven functional benefits, more recent studies have been focusing on its alleged health benefits. There is no argument when it comes to the significant role lecithin or phosphatidylcholine plays in the cell. Lecithin contributes to the structural integrity, facilitates the inward and outward movement of fluids, and eases communication between cells.
The presence and alleged role of lecithin in the function of the brain has led researchers to speculate that lecithin may help in brain-related disorders, which include Alzheimer’s disease, memory loss, and dementia to name a few.
Lecithin is also alleged to help keep the liver healthy. It prevents fats from accumulating in the liver by keeping the fats dispersed in water, which helps control some of the causes of liver cirrhosis.
On the other hand, while phosphatidylcholine and choline (the synthesized form) seem to do a lot, studies have failed to find a significant connection between soy lecithin intake and the treatment of any of the abovementioned symptoms.
Tagged with: soya • soya beans • soybeans
Filed under: Lecithin