Lecithin was first extracted (isolated) from hen egg yolks. Moreover, its presence has been confirmed in rape, sunflower, soybeans and marine animals (mainly fish). It is a mixture of various fatty compounds found in plant and animal organisms. Lecithin consists mainly of phospholipids (phosphatidylcholine, phosphatidylserine, phosphatidylinositol), as well as glycolipids, triglycerides, carbohydrates and water.
It improves memory, concentration and the functioning of the nervous system
Supports mental abilities and learning processes. It is recommended for people who work mentally and for people preparing for exams, as well as for the elderly, whose condition of the nervous system becomes significantly weakened with age.
Lecithin has a very beneficial effect on the lipid profile. It binds excess cholesterol and accelerates its excretion from the body, lowers the level of “bad” cholesterol (LDL), and may also increase the level of “good” cholesterol (HDL). Lecithin reduces the risk of atherosclerosis and other cardiovascular diseases.
Supports the liver and intestines
The phosphatidylcholine contained in lecithin rebuilds the mucus lining the intestines. This layer acts as a protective barrier against the negative effects of bacteria. Lecithin reduces the deposition of fat and cholesterol in the liver, which supports detoxification, metabolism and bile production.