Lecithin (/ˈlɛsɪθɪn/ LESS-ith-in; from the Ancient Greek λέκιθος lékithos "yolk") is a generic term to designate any group of yellow-brownish fatty substances...

Egg lecithin is a type of lecithin, a group of compounds primarily containing phospholipids, that is derived from eggs. Egg lecithin was first isolated...

Lecithin–cholesterol acyltransferase (LCAT, also called phosphatidylcholine–sterol O-acyltransferase) is an enzyme, in many animals including humans, that...

Lecithin citrate is a food additive used as a preservative. Its E number is 344. It is not approved for use in the UK. "Lecithin citrate 344". Noshly....

member of the lecithin group of yellow-brownish fatty substances occurring in animal and plant tissues. Dipalmitoylphosphatidylcholine (lecithin) is a major...

The lecithin–sphingomyelin ratio (L/S ratio or L-S ratio) is a test of fetal amniotic fluid to assess for fetal lung immaturity. Lungs require surfactant...

emulsifier (soy lecithin), flavour (vanillin). Sugar, modified palm oil, hazelnuts, cocoa, skim milk powder, whey powder, lecithin, vanillin. The Hamburg...

Lecithin cholesterol acyltransferase deficiency is a disorder of lipoprotein metabolism. The disease has two forms: Familial LCAT deficiency, in which...

first phospholipid identified in 1847 as such in biological tissues was lecithin, or phosphatidylcholine, in the egg yolk of chickens by the French chemist...

Hydroxylated lecithin is chemically modified lecithin. It is made by treating lecithin with hydrogen peroxide and an organic acid such as acetic or lactic...