Next Article in Journal / Special Issue
Citrate-Coated Platinum Nanoparticles Exhibit a Primary Particle-Size Dependent Effect on Stimulating Melanogenesis in Human Melanocytes
Previous Article in Journal / Special Issue
A Novel Method for the Evaluation of the Long-Term Stability of Cream Formulations Containing Natural Oils
Review

Lecithins from Vegetable, Land, and Marine Animal Sources and Their Potential Applications for Cosmetic, Food, and Pharmaceutical Sectors

Laboratorio de Diseño y Formulación de Productos Químicos y Derivados, Departamento de Ciencias Farmacéuticas, Facultad de Ciencias Naturales, Universidad ICESI, Calle 18 No. 122-135, 760035 Cali, Colombia
*
Author to whom correspondence should be addressed.
Cosmetics 2020, 7(4), 87; https://doi.org/10.3390/cosmetics7040087
Received: 29 September 2020 / Revised: 3 November 2020 / Accepted: 4 November 2020 / Published: 9 November 2020
(This article belongs to the Special Issue Feature Papers in Cosmetics in 2020)
The aim of this work was to review the reported information about the phospholipid composition of lecithins derived from several natural sources (lipids of plant, animal, and marine origin) and describe their main applications for the cosmetic, food, and pharmaceutical sectors. This study was carried out using specialized search engines and according to the following inclusion criteria: (i) documents published between 2005 and 2020, (ii) sources of lecithins, (iii) phospholipidic composition of lecithins, and (iv) uses and applications of lecithins. Nevertheless, this work is presented as a narrative review. Results of the review indicated that the most studied source of lecithin is soybean, followed by sunflower and egg yolk. Contrarily, only a few numbers of reports focused on lecithins derived from marine animals despite the relevance of this source in association with an even higher composition of phospholipids than in case of those derived from plant sources. Finally, the main applications of lecithins were found to be related to their nutritional aspects and ability as emulsion stabilizers and lipid component of liposomes. View Full-Text
Keywords: lecithin; phospholipids; nutritional value; emulsion stabilizer; lecithin-based liposomes lecithin; phospholipids; nutritional value; emulsion stabilizer; lecithin-based liposomes
Show Figures

Graphical abstract

MDPI and ACS Style

Alhajj, M.J.; Montero, N.; Yarce, C.J.; Salamanca, C.H. Lecithins from Vegetable, Land, and Marine Animal Sources and Their Potential Applications for Cosmetic, Food, and Pharmaceutical Sectors. Cosmetics 2020, 7, 87. https://doi.org/10.3390/cosmetics7040087

AMA Style

Alhajj MJ, Montero N, Yarce CJ, Salamanca CH. Lecithins from Vegetable, Land, and Marine Animal Sources and Their Potential Applications for Cosmetic, Food, and Pharmaceutical Sectors. Cosmetics. 2020; 7(4):87. https://doi.org/10.3390/cosmetics7040087

Chicago/Turabian Style

Alhajj, Maria J., Nicolle Montero, Cristhian J. Yarce, and Constain H. Salamanca 2020. "Lecithins from Vegetable, Land, and Marine Animal Sources and Their Potential Applications for Cosmetic, Food, and Pharmaceutical Sectors" Cosmetics 7, no. 4: 87. https://doi.org/10.3390/cosmetics7040087

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop