However, although taken from the same plant, both substances have a purpose and a very different chemical characteristics.
Production and Chemical Characteristics
Soy lecithin is a fatty substance made up of phospholipids, phosphoric acid, and fatty acids.
Lecithin is a byproduct of the production of soybean oil, soybean oil is made after removed with the aid of caustic substances.
While isoflavones are substances that belong to the class of polyphenols. Isoflavones found in soy, including genistein and daidzein in kind.
usefulness
Soy lecithin is used primarily as an emulsifier in commercial food products, including chocolate, salad dressings, and ice cream.
Lecithin is able to bind to components of food products and make it not decompose even stored for long periods.
Isoflavones are also available in pill form as a natural supplement. Soy isoflavones are often used as a replacement for the hormone estrogen.
Benefits to Health
Soy lecithin contains choline (choline). Choline is an essential nutrient that helps the body to tissue growth and function of certain organs, such as brain, liver and kidneys.
Pregnant women are recommended taking choline to support healthy fetal development.
Isoflavones can also be used as a hormone replacement for women during menopause.
Isoflavones can reduce the symptoms that accompany menopause, such as hot flashes and mood swings.
Side Effects and Warnings
Soy lecithin may cause allergic reactions in those who are very sensitive to soy. Moderate soy isoflavones can inhibit the formation of blood vessels.
However, both of these side effects are generally very rare.