Phospholipids are lipids containing phosphorus, a polar potion and non-polar potion in their structures. They are amphiphilic molecules that are in charge of controlling what goes in or out of the cell. In fact, they are the major structural constituents of all biological membranes, although they may be also involved in other functions such as signal transduction.
Phospholipids can be divided into three categories:
*Phosphatidic acids, lecithin, cephalins, etc
*Plasmalogens
*Sphinghomyelins
Phospholipids are widely distributed in animals and plants, and the main sources include vegetable oils (e.g. soybean, cotton seed, corn, sunflower and rapeseed) and animal tissues (e.g. egg yolk and bovine brain). In terms of production, egg yolk and soybean are the most important sources for phospholipids.
Phospholipids provide rigidity, signal transduction, energy to cells. Phospholipids such as lecithins are molecules of future food, medicine and cosmetic industry. Phospholipids are used in fat and oil refining and these are also used as carriers in drug and drug delivery system.
Phospholipids: Food sources and functions
