Phospholipids (pronounced fos-fo-lip-ids) are complex substances with chemical, biochemical, and nutritional characteristics that place them in a unique nutritional category.  They are indispensable for life and are abundant in all human and the other known life forms.  The profound biochemical importance of phospholipids is reflected in their extraordinary clinical benefits as dietary supplements.

 

Though often confused with triglyceride lipids (fats) and erroneously called “good fats”, phospholipids are chemically distinct from fats and other lipids by containing phosphorus and having their own characteristic molecular plan.

 

The most fundamental property of phospholipids for life is their unique capacity to simultaneously mix both with water and with oil.  By bridging these two dissimilar physical environments, phospholipids are able to spontaneously assemble (“self-assemble”) into the most basic life giving structures:  membranes.  Their self -assembly tendency makes the phospholipids prime biochemical building blocks for all  the known life forms.

 

 

 

 

 

 

 

 

 

 

In the sophisticated human organism, phospholipid self-assembly generates the extensive cell membrane systems on which virtually all the important metabolic reactions occur; as well as the circulating lipoproteins that transport substances around the body.  But phospholipid availability may sometimes limit these essential functions.  The body can bio-synthesize phospholipids from other substances, but usually many enzymes and a great deal of energy are required.  Consequently, some phospholipids are probably conditionally essential nutrients from some human subpopulations.

 

In recent decades our total dietary phospholipid intake has declined, mainly due to increased food refining and processing.  The foods most enriched in phospholipids are eggs, brain and other organ meats, muscle meats, milk and peanut butter.  Phospholipids have been commercially available as dietary supplements since the 1920s, and were among the first health foods (as the crude preparation “lecithin”). 

 

Modern dietary phospholipid supplements are clinically proven safe and beneficial for the brain, liver, circulation, and intestinal tract.

 

In recent decades our total dietary phospholipid intake has declined, mainly due to increased food refining and processing.  The foods most enriched in phospholipids are eggs, brain and other organ meats, muscle meats, milk and peanut butter.  Phospholipids have been commercially available as dietary supplements since the 1920s, and were among the first health foods (as the crude preparation “lecithin”).  Certain modern dietary phospholipid supplements are clinically proven safe and beneficial for the brain, liver, circulation, and intestinal tract.