Lecithin is a naturally occurring compound that plays a crucial role in cellular structure and metabolism. It is a mixture of phospholipids, commonly found in egg yolks, soybeans, and various biological tissues. The discovery of lecithin is attributed to French chemist and pharmacist Theodore Nicolas Gobley in the mid-19th century.

In 1846–1847, Gobley identified and analyzed lecithin in chicken egg yolks, later expanding his studies to carp roe (1850) and human body fluids like blood (1852) and bile (1856). Through meticulous research spanning over three decades, he not only elucidated its chemical structure but also established its biological significance, linking it to functions in various tissues, including the brain in 1874. Gobley’s work laid the foundation for understanding lecithin as a key player in nutrition, medicine, and industrial applications.

The history of lecithin as a compound spans 178 years to date, making it a long-established substance widely used in pharmaceuticals, food, and cosmetics. The applications and results depend on the extraction formulas, technologies, and the raw materials employed by different companies.

                 Dr Theodore Nicolas Gobley