Abstract
Beneficial effects of dietary phospholipids (PLs) have been mentioned since the early 1900's in relation to different illnesses and symptoms, e.g. coronary heart disease, inflammation or cancer. This article gives a summary of the most common therapeutic uses of dietary PLs to provide an overview of their approved and proposed benefits; and to identify further investigational needs.From the majority of the studies it became evident that dietary PLs have a positive impact in several diseases, apparently without severe side effects. Furthermore, they were shown to reduce side effects of some drugs. Both effects can partially be explained by the fact that PL are highly effective in delivering their fatty acid (FA) residues for incorporation into the membranes of cells involved in different diseases, e.g. immune or cancer cells. The altered membrane composition is assumed to have effects on the activity of membrane proteins (e.g. receptors) by affecting the microstructure of membranes and, therefore, the characteristics of the cellular membrane, e.g. of lipid rafts, or by influencing the biosynthesis of FA derived lipid second messengers. However, since the FAs originally bound to the applied PLs are increased in the cellular membrane after their consumption or supplementation, the FA composition of the PL and thus the type of PL is crucial for its effect. Here, we have reviewed the effects of PL from soy, egg yolk, milk and marine sources. Most studies have been performed in vitro or in animals and only limited evidence is available for the benefit of PL supplementation in humans. More research is needed to understand the impact of PL supplementation and confirm its health benefits.
Highlights
Phospholipids (PLs) are amphiphilic lipids found in all plant and animal cell membranes, arranged as lipid bilayers (Figure 1)
The PLs found in most cell membranes are basically glycerophospholipids (GPLs), which consist of fatty acids (FAs) esterified to a glycerol backbone, a phosphate group and a hydrophilic residue
The backbone of a PL can be the long chain amino-alcohol sphingosin instead of glycerol. These PL are classified as sphingophospholipids, the most representative being sphingomyelin, found in high quantities in brain and neural tissue, consisting of sphingosin esterified to one FA and phosphocholine
Summary
Phospholipids (PLs) are amphiphilic lipids found in all plant and animal cell membranes, arranged as lipid bilayers (Figure 1). Several authors reported a significant total cholesterol lowering effect of soybean PLs in patients with primary hyperlipidaemia [39,40,41] This was not observed in patients with normal lipid levels, due to opposed HDL and LDL responses to supplementation. Pandey et al investigated the effects of (DLPC) on neuronal cells, finding reduced neuronal inflammatory activities through the inhibition of NFB and MAPK [80] All of these factors contribute to neurodegeneration in Alzheimer’s disease, so that a supplementation with dietary GPLs could be effective in altering the cellular composition of brain cells and contributing to better therapeutic results. This study suggests that PLs from milk and dairy products have the potential to protect against cardiovascular events by reducing hyperlipidemia, and to reduce hepatomegaly and hepatic steatosis [110]
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