Biological effects of the soybean phospholipids

Ipatova O.M.1, Prosorovskaya N.N.1, Torhovskaya T.I.1, Baranova V.S.1, Guseva D.A.1

1. V.N. Orehovich Institute of Biomedical chemistry Russian Academy of Medical Sciences
Section: Review
PubMed Id: 15628593
Year: 2004  Volume: 50  Issue: 5  Pages: 436-450
Soyabean phospholipids, particularly commercial lecithin, are now widely used as biological active food additives. Mechanisms of their activities are based mainly on their similarity with own phospholipids of biomembranes and blood lipoproteins. The similarity allows the inclusion of plant phospholipids into these structures and promotes prevention of number of pathological processes. Soybean phospholipids have a wide range of biochemical and physical effects. Lecithin complex is the source of easily accessible linoleic acid, choline and inositol. Lecithin plays a notable role as synergist for antioxidants also. The proven health benefits which can be achieved by taking soybean phospholipids include lipid-lowering; control of blood levels of cholesterol and triglyceride, stabilisation of the membrane functions, supporting the hepatic functions. Structure, some physico-chemical properties and metabolism of phospholipids, and molecular mechanisms of their prophylactic effects are briefly reviewed.
Download PDF:  

Ipatova, O. M., Prosorovskaya, N. N., Torhovskaya, T. I., Baranova, V. S., Guseva, D. A. (2004). Biological effects of the soybean phospholipids. Biomeditsinskaya Khimiya, 50(5), 436-450.
 2024 (vol 70)
 2023 (vol 69)
 2022 (vol 68)
 2021 (vol 67)
 2020 (vol 66)
 2019 (vol 65)
 2018 (vol 64)
 2017 (vol 63)
 2016 (vol 62)
 2015 (vol 61)
 2014 (vol 60)
 2013 (vol 59)
 2012 (vol 58)
 2011 (vol 57)
 2010 (vol 56)
 2009 (vol 55)
 2008 (vol 54)
 2007 (vol 53)
 2006 (vol 52)
 2005 (vol 51)
 2004 (vol 50)
 2003 (vol 49)