Research Topic · Peer-Reviewed

Lecithin

Lecithin is an important natural ingredient that is found in many foods, such as egg yolks, soybeans, nuts, and grains. It is a mixture of fat-like molecules called phospholipids, and is composed of choline, fatty acids, glycerol, glycolipids, phosphoric acid, phospholipids, triglycerides, and other components. Leci…

Curated from this journal's research 📚 5 peer-reviewed articles cited Cited 32× across the literature 🗓 Reviewed June 2026

Overview

Lecithin is an important natural ingredient that is found in many foods, such as egg yolks, soybeans, nuts, and grains. It is a mixture of fat-like molecules called phospholipids, and is composed of choline, fatty acids, glycerol, glycolipids, phosphoric acid, phospholipids, triglycerides, and other components. Lecithin is a source of essential fatty acids and helps with the absorption of fat-soluble vitamins. It also helps to reduce cholesterol, improve liver function, counteract inflammation, support cardiovascular health, and protect the liver from damage. Lecithin can also be used in food processing and manufacturing, as it aids in emulsifying, thickening, and stabilizing food products.

Research published in this journal

5 peer-reviewed articles, ranked by relevance. Each links to its DOI.

How this research is being cited

The 5 articles above have been cited 32 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.

A sample of recent works citing this journal's research on Lecithin, linking to each citing work.

Editorial oversight

Curated from peer-reviewed research published in International Journal of Cell.

Journal editorial board
Faiz Ul Amin · Korea, Democratic People's Rep Yuping Li · United States Hong WAN · United Kingdom

This page summarises published research for orientation; it is not medical or professional advice.