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lecithin
lec·i·thin L0096600 (lĕs′ə-thĭn)n.1. Any of various substances containing phosphatidylcholine and a variety of other phospholipids, extracted from soybeans, egg yolks, or other sources and used as emulsifiers in a wide range of commercial products, including foods, cosmetics, paints, and plastics.2. See phosphatidylcholine.
[French lécithine : Greek lekithos, egg yolk + French -ine, -in.]lecithin (ˈlɛsɪθɪn) n (Biochemistry) biochem any of a group of phospholipids that are found in many plant and animal tissues, esp egg yolk: used in making candles, cosmetics, and inks, and as an emulsifier and stabilizer in foods (E322). Systematic name: phosphatidylcholine [C19: from Greek lekithos egg yolk]lec•i•thin (ˈlɛs ə θɪn)
n. 1. any of a group of phospholipids, containing choline and fatty acids, that are a component of cell membranes and are abundant in nerve tissue and egg yolk. 2. a commercial form of this substance. [1860–65; < Greek lékith(os) egg yolk + -in1] lec·i·thin (lĕs′ə-thĭn) A fatty substance containing phosphorus that is present in most plant and animal tissues and is an important structural part of cell membranes. Lecithin is used commercially in foods, cosmetics, paints, and plastics for its ability to form emulsions.Thesaurus| Noun | 1. | lecithin - a yellow phospholipid essential for the metabolism of fats; found in egg yolk and in many plant and animal cells; used commercially as an emulsifieremulsifier - a surface-active agent that promotes the formation of an emulsionphospholipid - any of various compounds composed of fatty acids and phosphoric acid and a nitrogenous base; an important constituent of membranes |
Translationslecithin
lecithin Biochem any of a group of phospholipids that are found in many plant and animal tissues, esp egg yolk: used in making candles, cosmetics, and inks, and as an emulsifier and stabilizer in foods (E322) lecithin[′les·ə·thən] (biochemistry) Any of a group of phospholipids having the general composition CH2OR1·CHOR2·CH2OPO2OHR3, in which R1 and R2 are fatty acids and R3 is choline, and with emulsifying, wetting, and antioxidant properties. (materials) A mixture of phosphatides and oil obtained by drying the separate gums from the degumming of soybean oil; consists of the phosphatides (lecithin), cephalin, other fatlike phosphorus-containing compounds, and 30-35% entrained soybean oil; may be treated to produce more refined grades; used in foods, cosmetics, and paints. Also known as commercial lecithin; crude lecithin; soybean lecithin; soy lecithin. A waxy mixture of phosphatides obtained by refining commercial lecithin to remove the soybean oil and other materials; used in pharmaceuticals. Also known as refined lecithin. lecithinA liquid, obtained in refinement of soya beans or cottonseed; used in paints to promote pigment wetting and to control pigment settling and flow properties.lecithin
lec·i·thin (les'i-thin), Traditional term for 1,2-diacyl-sn-glycero-3-phosphocholines or 3-sn-phosphatidylcholines, phospholipids that on hydrolysis yield two fatty acid molecules and a molecule each of glycerophosphoric acid and choline. In some varieties of lecithin, both fatty acids are saturated, others contain only unsaturated acids (for example, oleic, linoleic, or arachidonic acid); in others again, one fatty acid is saturated, the other unsaturated. Lecithins are yellowish or brown waxy substances, readily miscible in water, in which they appear under the microscope as irregular elongated particles known as "myelin forms," and are found in nervous tissue, especially in the myelin sheaths, in egg yolk, and as essential constituents of animal and vegetable cells. [G. lekithos, egg yolk] lecithin (lĕs′ə-thĭn)n.1. Any of various substances containing phosphatidylcholine and a variety of other phospholipids, extracted from soybeans, egg yolks, or other sources and used as emulsifiers in a wide range of commercial products, including foods, cosmetics, paints, and plastics.2. See phosphatidylcholine.lecithin A phospholipid extracted from soybeans, which is believed to:
(1) Improve memory (based on lecithin’s choline, which is incorporated into acetylcholine, a neurotransmitter); and
(2) Improve the lipid profile by increasing HDL (“good”) cholesterol and decreasing LDL (“bad”) cholesterol.
Although there is little peer-reviewed data either confirming or refuting lecithin’s efficacy for the above indications, it is widely sold in health food for these supposed effects.lec·i·thin (les'i-thin) Traditional term for phospholipids that on hydrolysis yield two fatty acid molecules and a molecule each of glycerophosphoric acid and choline. Lecithins are found in nervous tissue, especially in the myelin sheaths, in egg yolk, and as essential constituents of animal and vegetable cells. [G. lekithos, egg yolk]lecithin any of a group of phospholipids, composed of choline, phosphoric acid, fatty acids and glycerol, found in animal and plant tissues.lec·i·thin (les'i-thin) Lecithin is a yellowish or brown waxy substance, readily miscible in water, in which it appears under the microscope as irregular elongated particles known as "myelin forms"; found in nervous tissue, especially in the myelin sheaths, in egg yolk, and as essential constituents of animal and vegetable cells. [G. lekithos, egg yolk]LegalSeeLSFinancialSeeLlecithin
Related to lecithin: Soy lecithinWords related to lecithinnoun a yellow phospholipid essential for the metabolism of fatsRelated Words |