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Discovered in 1850, lecithin is a naturally occurring fatty substance found in foods like soybeans, whole grains, and egg yolks. In the body, lecithin, a type of lipid needed in every living cell, is broken down into choline, phosphate, glycerol, and fatty acids. Choline levels may be low in many individuals, particularly as the American diet includes fewer dairy products, meats, and eggs. Researchers believe choline is the key element in lecithin that helps the body. Choline is essential for cardiovascular health, brain function, and cellular membrane composition and repair. Essential fatty acids are found in every cell in the body and are necessary for proper growth and functioning of cells, muscles, nerves, and organs. These fatty acids produce prostaglandins, which are key to many functions in the body. Supportive but inconclusive research shows that the consumption of EPA and DHA omega-3 fatty acids may reduce the risk of coronary heart disease.As a rich source of essential fatty acids, lecithin is very important because it helps the body utilize vitamins A, B, E, and K. It also naturally disperses fat and cholesterol into smaller particles, which help keep cholesterol from collecting on the arterial walls and keep food moving through the body efficiently. Lecithin aids in the absorption of thiamine by the liver and vitamin A by the intestine.