Lecithin vs. Cephalin — What's the Difference?

Used commercially in food and pharmaceuticals.

A phospholipid featuring ethanolamine or serine, involved in cell signaling.

A phospholipid component of cell membranes with choline as a head group.

Found mainly in the brain and nervous system.

Important for metabolism and liver function.

Influences membrane curvature and cellular processes.

Extracted from soybeans, eggs, and sunflower seeds.

Critical for apoptosis and cell health.

Promotes brain development and function.

Less common in commercial products, vital in research.

Lecithin (, from the Greek lekithos "yolk") is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues which are amphiphilic – they attract both water and fatty substances (and so are both hydrophilic and lipophilic), and are used for smoothing food textures, emulsifying, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Théodore Gobley. In 1850, he named the phosphatidylcholine lécithine.

It is a example of glycerophospholipid. (Compound lipid).

Any of various substances containing phosphatidylcholine and a variety of other phospholipids, extracted from soybeans, egg yolks, or other sources and used as emulsifiers in a wide range of commercial products, including foods, cosmetics, paints, and plastics.

Any of a group of phospholipids found especially in the white matter of the brain and spinal cord.

See phosphatidylcholine.

(biochemistry) A phospholipid found particularly in the cells of nervous tissue; it is also the primary phospholipid in bacteria.

(organic chemistry) The principal phospholipid in animals; it is particularly abundant in egg yolks, and is extracted commercially from soy. It is a major constituent of cell membranes, and is commonly used as a food additive (as an emulsifier).

One of a group of phospholipids (nitrogenous phosphorized fatty substances), present in all living cells and particularly evident in nervous tissue. The cephalins consist of glycerol phosphate in which the two free hydroxyls of the glycerol are esterified with fatty acids, and the phosphate forms an ester linkage to the hydroxyl of ethanolamine. The phosphate may be linked to the alpha (end) or beta (middle) hydroxyl of the glycerol portion. The natural isomers are of the alpha form, and have the general formula R.O.CH2.CHOR´.CH2.O.PO2.O.CH2.CH2.NH2, where R and R´ are the acyl residues of long-chain fatty acids, which may be the same or different.

A yellow phospholipid essential for the metabolism of fats; found in egg yolk and in many plant and animal cells; used commercially as an emulsifier

Yes, lecithin's breakdown into choline is important for brain development and function.

Its molecular structure allows it to bind both water and fats, making it effective in blending ingredients.

The key difference is their head groups: lecithin contains choline, while cephalin features ethanolamine or serine.

It is abundantly present in the brain and nervous system, playing roles in nerve function and signaling.

Cephalin is crucial for cell signaling, membrane fusion, and influencing membrane curvature, affecting various cellular processes.

No, cephalin has limited commercial use compared to lecithin and is more focused on medical and scientific research.

Both are phospholipids essential for the structural integrity of cell membranes and have roles in cellular function.

Lecithin is commonly extracted from soybeans, eggs, and sunflower seeds for use in various products.

It is metabolized into compounds like choline, which support liver function, muscle movement, and neurological development.

It is involved in signaling pathways that regulate cell death, crucial for removing damaged or unneeded cells.