lecithin
[ les-uh-thin ]
/ ˈlɛs ə θɪn /
noun
Biochemistry.
any of a group of phospholipids, occurring in animal and plant tissues and egg yolk, composed of units of choline, phosphoric acid, fatty acids, and glycerol.
a commercial form of this substance, obtained chiefly from soybeans, corn, and egg yolk, used in foods, cosmetics, and inks.
Origin of lecithin
1860–65; < Greek
lékith(os) egg yolk +
-in2
Words nearby lecithin
lechery,
lechosos opal,
lechuguilla,
lechwe,
lecithal,
lecithin,
lecithin-sphingomyelin ratio,
lecithinase,
lecithoblast,
lecky,
leclair
Example sentences from the Web for lecithin
British Dictionary definitions for lecithin
lecithin
/ (ˈlɛsɪθɪn) /
noun
biochem
any of a group of phospholipids that are found in many plant and animal tissues, esp egg yolk: used in making candles, cosmetics, and inks, and as an emulsifier and stabilizer in foods (E322)
Systematic name: phosphatidylcholine
Word Origin for lecithin
C19: from Greek
lekithos egg yolk
Medical definitions for lecithin
lecithin
[ lĕs′ə-thĭn ]
n.
Any of a group of phospholipids that on hydrolysis yield two fatty acid molecules and a molecule each of glycerophosphoric acid and choline. They are found in nervous tissue, especially myelin sheaths and egg yolk, and in the plasma membrane of plant and animal cells.
Scientific definitions for lecithin
lecithin
[ lĕs′ə-thĭn ]
A fatty substance present in most plant and animal tissues that is an important structural part of cell membranes, particularly in nervous tissue. It consists of a mixture of diglycerides of fatty acids (especially linoleic, palmitic, stearic, and oleic acid) linked to a phosphoric acid ester. Lecithin is used commercially in foods, cosmetics, paints, and plastics for its ability to form emulsions.