lecithin

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Related to egg lecithin: Propofol

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.

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]