Phospholipids
Synopsis of phospholipids
Phospholipids are essential fatty compounds that form the structural backbone of all cell membranes, comprising a hydrophilic (water-attracting) phosphate head and two hydrophobic (water-repelling) fatty acid tails. This unique structure allows them to form the lipid bilayers that make up cellular membranes, enabling fluidity, nutrient exchange, signal transmission, and cellular repair. The most common types include phosphatidylcholine, phosphatidylserine, phosphatidylethanolamine, and phosphatidylinositol.
Phospholipids are not only structural molecules—they also play active roles in lipid metabolism, nerve function, inflammation regulation, and cell signaling. Found in foods like eggs, soy, sunflower seeds, fish roe, and organ meats, phospholipids are also available in supplement form—often derived from soy lecithin, sunflower lecithin, or krill oil.
Medicinally, phospholipids are used to support:
- Brain and cognitive health – by enhancing neurotransmission, myelin sheath maintenance, and cell membrane fluidity
- Liver detoxification and repair – especially in fatty liver disease and toxic liver stress
- Gut health – by reinforcing mucosal lining and modulating inflammation
- Nutrient absorption – as carriers in liposomal delivery systems that enhance the bioavailability of nutrients and drugs
- Cardiovascular health – by aiding in cholesterol transport and reducing oxidative stress
Phospholipids also show benefits for skin hydration, joint lubrication, immune regulation, and anti-aging by supporting cellular membrane resilience.
Historical Use in Medicine
While the specific identification of phospholipids dates back to the mid-19th century, with the discovery of lecithin from egg yolk in 1847 by Theodore Gobley, their medicinal use became more refined in the 20th century. Lecithin, a crude source of phospholipids, was one of the earliest lipid supplements used to treat neurological decline, cardiovascular disease, and fat metabolism issues.
By the 1960s–1980s, purified phospholipid fractions (like phosphatidylcholine) were incorporated into intravenous therapies and functional foods in Europe and Asia, particularly for liver disease, atherosclerosis, and cognitive support. These therapies remain in clinical use in some countries today.
In traditional medicine systems like Ayurveda and Traditional Chinese Medicine, the concept of phospholipids wasn’t known, but foods rich in natural lecithins—such as eggs, ghee, and organ meats—were prized for enhancing mental clarity, fertility, and vital energy (ojas/qi).
Phospholipids is used for these health conditions
Alzheimer's Disease (Scientific)
Arthritis (Scientific)
Cancer Treatment (reducing side effects) (Scientific)
Cardiovascular Disease (Scientific)
Cholesterol (high) (Scientific)
Cirrhosis of the Liver (Scientific)
Dementia (Scientific)
Depression (Scientific)
Fat Metabolism (poor) (Scientific)
Fatty Liver Disease (Scientific)
Free Radical Damage (Scientific)
Gastritis (Scientific)
Inflammation (Scientific)
Liver Detoxification (Scientific)
Memory and Brain Function (Scientific)
Nerve Damage (Scientific)
Peripheral Neuropathy (Scientific)
Psoriasis (Scientific)
Rheumatoid Arthritis (Scientific)
Stress (Scientific)
Triglycerides (high) (Scientific)
Ulcers (Scientific)
Wounds and Sores (Scientific)
phospholipids is used to support these body systems
Blood (Scientific)
Brain (Scientific)
Digestive System (Scientific)
Gastrointestinal Tract (Scientific)
Heart (Scientific)
Hepatic System (Scientific)
Immune System (Scientific)
Intestinal System (Scientific)
Liver (Scientific)
Nerves (Scientific)
Respiratory System (Scientific)
Skin (Scientific)
Small Intestines (Scientific)
