Definitions

from The American Heritage® Dictionary of the English Language, 5th Edition.

  • noun Any of a group of phospholipids found in egg yolks and the plasma membrane of plant and animal cells, used as an emulsifier in a wide range of commercial products, including foods, cosmetics, paints, and plastics.

from The Century Dictionary.

  • noun A nitrogenous fatty substance, to which the formula C44H90NPO9 has been given, which is found in small quantity in the blood, bile, and other fluids of the body, but most abundantly in the brain- and nervetissues, in pus, and in the yolk of eggs.

from the GNU version of the Collaborative International Dictionary of English.

  • noun (Physiol. Chem.) 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.

from Wiktionary, Creative Commons Attribution/Share-Alike License.

  • noun organic chemistry 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).

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • noun 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

Etymologies

from The American Heritage® Dictionary of the English Language, 4th Edition

[French lécithine : Greek lekithos, egg yolk + French -ine, -in.]

from Wiktionary, Creative Commons Attribution/Share-Alike License

Coined in 1847 by Theodore Gobley, from Ancient Greek λέκιθος (lékithos, "egg yolk")

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Examples

  • But what greatly helps the oil and water to remain separate is, among other things, a molecule in the yolk called lecithin, which, McGee explains, is part water soluble and part fat soluble.

    Ratio Michael Ruhlman 2009

  • Usually soy lecithin, which is derived from soybeans, is extracted chemically.

    Long road to organic seal for Estée Lauder 2007

  • Usually soy lecithin, which is derived from soybeans, is extracted chemically.

    Who Needs Soy Lecithin? 2007

  • Eggs: A good source of lecithin, which is a great brain stimulant, also rich in choline, which helps improve memory function.

    Sweetnicks-Things You Need to Know 2006

  • Eggs: A good source of lecithin, which is a great brain stimulant, also rich in choline, which helps improve memory function.

    Archive 2006-01-01 2006

  • Eggs: A good source of lecithin, which is a great brain stimulant, also rich in choline, which helps improve memory function.

    Archive 2006-01-01 2006

  • Eggs: A good source of lecithin, which is a great brain stimulant, also rich in choline, which helps improve memory function.

    Sweetnicks- Food & Life - It's All at Sweetnicks 2006

  • The lecithin is an oil-free lecithin powder containing 95% phosphatides.

    The New Super-Nutrition Ph.D. Richard A. Passwater 1991

  • The lecithin is an oil-free lecithin powder containing 95% phosphatides.

    The New Super-Nutrition Ph.D. Richard A. Passwater 1991

  • Raw egg yolk: a potent source of organic lecithin, which is a major component in brain and nerve tissue; also stimulates sluggish adrenal glands, which alleviates fatigue; 2 yolks daily, blended into carrot juice.

    The Tao of Health, Sex and Longevity Daniel Reid 1989

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