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Authors
Affiliations
1 Guru Nanak Institute of Pharmacy,
Ibrahimapatnam, Hyderabad-501506
Andhra Pradesh, IN
Source
Research Journal of Pharmacognosy and Phytochemistry, Vol 5, No 2 (2013), Pagination: 109-110
Abstract
Eggs are the one of the most commonest functional food source of protein, amino acid, lecithin ,oil, vitamins and other vital nutrients. Lecithin forms the major component in the egg yolk, a source of precursors of major Brain Neurotransmitter and other normal body functions. Hence the isolation of cholesterol free lecithin a from an egg yolk by solvent precipitation is essentially important for human use. Cholesterol free lecithin could be the need of the hour with rising cardiac disorders and Brain function disorders. In the present study a simplified, economical and effective method for isolation of cholesterol free lecithin from egg yolk is performed. The yield was found to be significant hence can be used for further studies in field of supplement of foods for brain function.
Keywords
Egg Yolk, Functional Food, Cholesterol Free Lecithin, Solvent Precipitation.
