Sunflower Phosphatidylcholine
Lecithin, also known as phosphatidylcholine, is a fat, or lipid, material found in the membranes of all living cells and functions to regulate the entry and exit of cellular nutrients. Sunflower lecithin has a favorable phospholipid profile over regular lecithin from soybeans*. Sunflower Lecithin is rich in Phosphatidylcholine (PC), Phosphatidylinositol (PI), Phosphatidylethanolamine (PE) and Omega-6 (Linoleic Acid), which are considered beneficial to the brain and nervous system.
Lecithin is a type of phospholipid found in pure sunflower seeds and is a natural source of phosphatidylcholine, a natural constituent found in your brain and nervous system. Making sure to eat a diet high in lecithin rich foods (like eggs) and adding Simply Sunflower Lecithin to your diet is a wonderful, natural way to feed your brain. Phosphatidylcholine is also a potent antioxidant that paralyses the movement of free radicals throughout the body. This makes lecithin a powerful anit-aging tool.
Lecithin has shown positive effects in scientific studies on the following conditions:
Cognitive Disorders
Helps Maintain Healthy Lipid Levels
Choline Depletion
Cardiovascular Health
Improves Memory
Stress-Related Disorders
Nervous System Disorders
Phosphatidylcholine (PC) helps to process fats and to support cell membranes. It is very high at birth, particularly in brain tissue, and declines over time as part of the normal aging process. Consuming dietary supplements high in PC aid the natural level in the cells and help minimize the age-related decline.
As with soy, there are genetically modified varieties of most of the aforementioned seeds; not so with sunflower seeds.
Another reason to choose sunflower lecithin, besides the GMO-aspect of conventional soy lecithin, is the growing awareness of food allergies.
Therefore, sunflower lecithin can be seen as the best source of vegetable lecithin for the food market: it is the perfect choice to replace lecithin made from (genetically modified) soybeans as well as to prevent a possible allergic reaction to soy.
Sunflower lecithin has additional advantages such as low odor and neutral taste, high phosphatidylcholine content, lower linolenic acid (= better stability) and high performance in its applications within the food, dietetic and pharmaceutical markets.
Applications include the manufacturing of chocolate, margarine, bread and pastry, confectionery, biscuits as well as dietetic and pharmaceutical products.
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