The main function of phospholipids is to form the membrane that surrounds the human body’s cells and their internal structures. Although cholesterol is also a component of cell membranes, it mainly helps maintain their fluidity. Phospholipids can also act as the following:
- A reservoir for chemical messengers within the cell.
- Anchors for some proteins to attach to a cell surface.
- Components of lung surfactant, a substance that reduces tension on the inner surface of the lungs.
- Essential components of bile.
- Helps to make cholesterol soluble in water.
Phospholipids are amphipathic, meaning they are both water loving and water hating. They contain two hydrophobic fatty acid tails attached to a hydrophilic, (water loving) head. The hydrophilic head is attached to a phosphate group and may be based on glycerol or an amino alcohol named sphingosine.
Although the liver plays a greater role, the synthesis of phospholipids occurs in nearly all human tissues. Phosphatidyl-ethanolamine and phosphatidylcholine are the most abundant phospholipids in the body. Their production begins with pre-existing choline and ethanolamine. Choline is considered an essential nutrient because the body does not produce enough of it to meet all its needs. The body’s needs in phosphatidylcholine are so important that, if choline levels become too low, the liver uses another substance called serine as a precursor.
A group of enzymes called phospholipases, along with pancreatic juice, are responsible for degrading phospholipids. All human tissues contain phospholipases and although they are made in the body they can also be gained from the diet.
Natural food sources of phospholipids in alphabetical order
- Beef
- Caviar (fish eggs)
- Egg yolks
- Lamb
- Organ meats
- Oily fish
- Poultry and game birds
- Rabbit
- Seed oils
- Shellfish
- Soybeans
- Venison
- Whole grains
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