LECYTIN is a type of phospholipid, or fat, which is an essential component of cell membranes in all living organisms. It is produced naturally by the body and is also found in many foods such as yolk, soy, nuts and fish. Improves brain function: it is a key component of cell membranes in the brain, which can help improve memory, concentration and cognitive function. Promotes digestion: helps in the digestion of fats and the maintenance of a healthy digestive system.

Reduces the risk of cardiovascular disease: Lecithin can help lower blood cholesterol levels and reduce the risk of cardiovascular disease. Improves liver function. It is a key component of cell membranes. In the liver and can help improve its functioning and protect it from damage. Supports skin health: Lecithin is a component of skin cell membranes and can help improve skin elasticity and hydration.

Lecithin is also used as a food additive, as an emulsifier that helps stabilize fat and water mixtures. It can be used in the production of margarines, sauces, chocolate, milk powder and other food products. However, while lecithin is usually considered a safe food additive. People who are allergic to soy or eggs should avoid products that contain it.

Dosage: 2-3 g per day.