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NALT Concept Space
U.S. Department of Agriculture

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Concept information

  1. Research, Technology, Methods
  2. glycerophosphates
  3. phosphatidic acids
  4. glycerophospholipids
  5. phosphatidylcholines
  6. lecithins
  1. Fields of Study
  2. glycerophosphates
  3. phosphatidic acids
  4. glycerophospholipids
  5. phosphatidylcholines
  6. lecithins
  1. Research, Technology, Methods
  2. glycerophosphates
  3. phosphatidic acids
  4. glycerophospholipids
  5. phosphatidylcholines
  6. lecithins
  1. Fields of Study
  2. glycerophosphates
  3. phosphatidic acids
  4. glycerophospholipids
  5. phosphatidylcholines
  6. lecithins
  1. Research, Technology, Methods
  2. glycerophosphates
  3. phosphatidic acids
  4. glycerophospholipids
  5. phosphatidylcholines
  6. lecithins
  1. Fields of Study
  2. glycerophosphates
  3. phosphatidic acids
  4. glycerophospholipids
  5. phosphatidylcholines
  6. lecithins
  1. Research, Technology, Methods
  2. glycerophosphates
  3. phosphatidic acids
  4. glycerophospholipids
  5. phosphatidylcholines
  6. lecithins

Preferred term

lecithins

Type

  • Chemical

Definition

  • Information A complex mixture of phospholipids; glycolipids; and triglycerides; with substantial amounts of phosphatidylcholines; phosphatidylethanolamines; and phosphatidylinositols, which are sometimes loosely termed as 1,2-diacyl-3-phosphocholines. Lecithin is a component of the cell membrane and commercially extracted from soybeans and egg yolk. The emulsifying and surfactant properties are useful in food additives and for forming organogels (gels).

    Source: Medical Subject Headings 2018

    Type: Concept definition

Broader concept

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URI

https://lod.nal.usda.gov/nalt/84498

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RDF/XML TURTLE JSON-LD Created 7/21/06, last modified 11/14/18