Soy lecithin helps the body emulsify fats and supports cardiovascular health by fighting cholesterol. Good for concentration.
Properties of soy lecithin
The soy lecithin is a substance obtained from the processing of soybeans: rich in omega-3, omega-6, choline, inositol and minerals (especially, iron, calcium and phosphorus), it is a particularly important element in the dietary diet aimed at lowering high cholesterol. In fact, its emulsifying properties allow it to promote and support the passage of fats in the bloodstream in the form of an emulsion, and thus leading cholesterol more smoothly to the liver. Therefore, in principle, including soybean leicitin in one's diet can help reduce hypercholesterolemia.
ecitin is a general term for fatty extracts that contain phospholipids and are miscible in water. Beneficial biological compounds such as phosphatidylcholine and essential fatty acids are commonly found in lecithin. Due to its convenience, lecithin has become a popular source of phospholipids essential for a healthy body and brain. Phosphatidylcholine is converted to acetylcholine, a neurotransmitter involved in learning and memory.