Use for: Lecithin is a phospholipid in egg yolks, soybeans, fish, organ meats, etc. It is used orally for reducing hepatic steatosis (fat accumulation) in long-term parenteral nutrition patients, reducing symptoms of ulcerative colitis and hyperlipidemia. It is also used for improvement of age-related memory loss, anxiety and improvement of memory after head injury with little evidence.
Concerns: Lecithin is mostly well tolerated in appropriate doses. Use on pregnancy and lactation should be avoided. Typical adverse effects may include gastrointestinal reactions such as abdominal pain, nausea, diarrhoea and fullness. People with egg and soy allergies may experience skin allergies with lecithin.
Lecithin might affect serum cortisol levels. Reduced serum cortisol level with lecithin after mental and emotional stress was reported.
Avoid using on pregnancy and lactation.