What is phospholipid?
Phospholipid is a component of body cells. It was discovered by Uauquelin in the human brain in 1812. In 1844, Frenchman Gohley first separated exogenous phospholipid components from egg yolks, so it was called lecithin. The naming method of lecithin has been continued for a long time, and even today, many people still cannot distinguish the "phospholipid family". In fact, in the true sense, lecithin is only a part of phospholipids, and phospholipids also include cephalin and phosphatidylinositol.
When mentioning phospholipids, we must talk about cells and cell membranes. Because all organisms - animals, plants and microorganisms, are composed of cells, the outer layer of the cell is called the cell membrane, and many organelles in the cell also have membrane structures. The main substance that constitutes these membrane structures is phospholipids.
Foods rich in phospholipids
Soybeans, mushrooms, egg yolks, walnuts, nuts, fish roe, chicken, duck, fish and animal offal, etc.
When people first discovered phospholipids, they were in egg yolks, so they are often called "lecithin".
Later, people found that soybeans are a more abundant and easier to obtain natural source of lecithin. Therefore, most of the lecithin used as an additive in industry or as a nutritional supplement or health product is extracted from soybeans, but the name of lecithin is used out of habit.
Why is it easy for modern people to lack lecithin intake?
Because many modern people are worried about obesity and intentionally eat less meat, especially fatty meat, animal offal, eggs, etc.;
At the same time, modern food processing is fine, and refined oils, salad oils, etc. reduce the original rich lecithin;
Because lecithin is not heat-resistant, it is easy to lose its activity after exceeding 50 degrees Celsius, and cooking methods will also affect intake;
Children and the elderly are more likely to have insufficient intake because of their limited food selection and digestion and absorption capacity;
Students have heavy learning burdens and overuse their brains, and white-collar workers have too much pressure in life and work, which will consume a lot of lecithin and increase the demand.
At the same time, we all know that due to the increase in age, the deterioration of the living environment and the influence of bad living habits, a large number of free radicals are produced in the human body. Free radicals will directly oxidize the phospholipids on the cell membrane, causing damage to the cell membrane structure, and then directly affecting the physiological function of the cell. Some people figuratively compare phospholipid PC to "the building material of the cell membrane". Paying attention to the intake of phospholipid PC will have a positive impact on many of our body functions.
the phospholipid family
The phospholipids we often talk about are a concept of a mixture, which includes a variety of phospholipid active ingredients with different structures and functions.
Among them are: phosphatidylcholine (PC), phosphatidylinositol (PI), phosphatidylethanolamine (PE), phosphatidylserine (PS), phosphatidic acid (PA), etc. Generally speaking, lecithin refers more specifically to phosphatidylcholine (PC), because it has the highest content in the phospholipid functional group and can affect human health in many ways. Therefore, the content of phosphatidylcholine in the product becomes an important criterion for us to judge the quality difference of lecithin products.
The health effects of phospholipids
1. Phospholipids are indispensable for cell membranes
Our bodies are composed of cells, and phospholipids are the main components of cell membranes.
Not only that, phospholipids play a significant role in promoting the growth of cell tissues, activating cells, maintaining metabolism, basal metabolism and balanced secretion of hormones, and enhancing the body's immunity and regeneration.
2. Promote brain development
Phospholipids account for up to 30%, and the proportion in brain cells is even higher, accounting for about 70-80%. Pregnant women supplementing phospholipids is also very beneficial for the development of the fetal brain. Simply put, you are so smart, and phospholipids have contributed!
In addition, the reduction of acetylcholine, a neurotransmitter in the brain, is the main cause of Alzheimer's disease, and the choline in phospholipids can combine with acetyl in the human body to obtain acetylcholine, thereby providing the brain with sufficient information transmission substances, which is extremely beneficial to patients with Alzheimer's disease.
3. Blood vessel scavenger
Excessive cholesterol in the blood is the main cause of arteriosclerosis.
Cholesterol is attached to the blood vessels of the human body like scale. Over time, it will make the blood vessels less elastic, blood flow obstructed, and cause heart and brain diseases. Hypertension, thrombosis, cerebral hemorrhage and other diseases are caused by the large amount of cholesterol and lipids deposited on the blood vessel wall.
Just like detergents can clean scale, phospholipids can emulsify neutral fats and deposited cholesterol into particles that are harmless to the human body, dissolve in water and are easy to metabolize; at the same time, it inhibits the deposition of excess fat on the blood vessel wall and relieves the pressure on the cardiovascular and cerebrovascular walls.
4. Anti-aging
The root cause of human aging is cell aging.
The process of continuous cycle of cell death and regeneration is the process of continuous cell consumption of phospholipids. If the phospholipids consumed by people every day are not replenished, the cells will be in a state of nutrient deficiency, lose vitality, and gradually die, eventually leading to the aging of the human body.
Application areas of phospholipids
1. Cream and dairy products are common areas of phospholipids. Their good emulsifying properties make fat particles evenly dispersed, making them more fluid and stable.
2. For baked products, lecithin can improve the processing characteristics of dough, make the water distribution more even, and form a complex with protein to increase the stability of the product. In addition, lecithin can make baked products easier to demould and have a smooth and beautiful appearance.
3. For candies, chocolates, etc., emulsifiers are commonly used additives for candies, chocolates, etc., which can make the products more evenly mixed without causing sugar and separation.
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