lecithin

English - Turkish

Definition of lecithin in English Turkish dictionary: (Tıp) lektin; lesitin; (Tıp) Hayvansal ve bitkisel dokularda bulunan yağ asidi, fosforik asit ve kolinden oluşan bileşik, lesitin (Özellikle yumurta sarısı ve beyinde bulnur)
lecithin sphingomyelin ratio: lesitin/sfingomiyelin oranı

English - English

Definition of lecithin in English English dictionary: the principal phospholipid in animals; it is particularly abundant in egg yolks, and is extracted commercially from soy. It is a major constituent of cell membranes, and is commonly used as a food additive (as an emulsifier); A specific phospholipid found in both plants and animals Soybeans and other oil bearing seeds are an excellent source of lecithin Lecithin displays excellent emulsifying, wetting, and antioxidant properties; a yellow phospholipid essential for the metabolism of fats; found in egg yolk and in many plant and animal cells; used commercially as an emulsifier; Naturally occuring phospholipid derived from soybeans Both water and oil loving, lecithin helps protect the skin and replenish the acid mantle as well as improve the skin's feel after application Back To Top; A complex, nitrogenous phosphorized substance widely distributed through the animal body, and especially conspicuous in the brain and nerve tissue, in yolk of eggs, and in the white blood corpuscles; One of the factors in egg yolk that helps to stabilize emulsions such as mayonnaise, salad dressings and Hollandaise sauce Lecithin contains a phospholipid, acetycholine, which has been demonstrated to have a profound effect on brain function; any of several phospholipids containing two fatty acids, a phosphate group, and a choline molecule; One of a group of phosphoglycerides found in various plant and animal substances, including egg yolk, nerve tissue, semen, and cell membranes; A fatty acid ester, found in egg yolk and soy beans, used as a surfactant; An emulsifier, or mixing agent, that helps fat and water stay together Lecithin is present in egg yolks and milk; it aids mixing in mayonnaise and ice cream; Helps to emulsify large fat particles and turn them into tiny particles; as a nutrient it can help nourish damaged cells and tissues; and also helps keep skin soft and supple; a phospholipid (phosphoglyceride) that is part of cell membranes and consists mostly of the B vitamin choline, as well as linoleic acid and inositol Although a lipid, lecithin is partially water-soluble and therefore an emulsifying agent that helps disperse fats, protecting the vital organs and arteries from fatty buildup Repairs cell membranes, aids in absorption of thiamin by the liver and Vitamin A by the intestine, promotes energy, and helps repair the liver from damage due to alcoholism Commercial lecithin is primarily derived from soybeans, but also comes from other food sources; A natural product extracted from the soy bean that is used as a thinner in chocolate During the manufacturing of chocolate, lecithin controls flow properties through the reduction of viscocity; Lecithin is derived from soya lecithin fractions Benefits: It is a blend of phospholipids that serve to form the membranes of cell walls It is high in B vitamins and is an anti-oxidant; These phosphatides are naturally occurring in oil from both plants and animals Lecithin is capable of forming colloidal solutions in water and possesses emulsifying wetting and antioxidant properties; a mixture of phospholipids that is composed of fatty acids, glycerol, phosphorus, and choline or inositol Lecithin can be manufactured in the body and a major component of all major cells in the body; Lecithin is an emulsifier used to improve the flow properties of chocolate; a vitamin supplement; One of the ingredients used in the making of surfactant; emollient, surfactant; Any of a class of phospholipids (also called phosphatidyl cholines) important in cell structure and metabolism. They are composed of phosphate, choline, glycerol (as the ester), and two fatty acids. Various fatty acids pairs distinguish the various lecithins. Commercial lecithin, a wetting and emulsifying agent used in animal feeds, baking products and mixes, chocolate, cosmetics and soap, insecticides, paint, and plastics, is a mixture of lecithins and other phospholipids in an edible oil; {i} fatty substance found in plant and animal tissues; Any of a group of phospholipids common in plants and animals They are essential for the metabolism of fats and are used in the processing of foods Deficiency leads to hepatic and renal disorders, high serum cholesterol levels, atherosclerosis and arteriosclerosis; Soybeans and eggs are a good source of lecithin It is a fatty substance that acts as an emulsifier and helps keep your blood's cholesterol circulation freely It has been shown to reduce cholesterol levels Lecithin is sold as a powder available at health food stores; a natural product from the soy bean which acts as a thinner In chocolate manufacture it controls flow properties by reducing viscosity
Lecithin-cholesterol acyltransferase: Lecithin-cholesterol acyltransferase (LCAT, also called phosphatidylcholine-sterol O-acyltransferase) is an enzyme that converts free cholesterol into cholesteryl ester (a more hydrophobic form of cholesterol), which is then sequestered into the core of a lipoprotein particle, eventually making the newly synthesized HDL spherical and forcing the reaction to become unidirectional since the particles are removed from the surface. The enzyme is bound to high-density lipoproteins (HDLs) and low-density lipoproteins in the blood plasma