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Antioxidant INS 322 (i)

Also Known As : Lecithin


Common names and forms

  1. Antioxidant (322(i))
  2. Lecithin


Antioxidant INS 322 (i) is a group of yellow-brownish fatty compounds that occur naturally in animal and plant tissues. The richest natural sources of lecithin are from foods which are also high in fat, such as eggs and beef liver, but other foods such as peanuts, beef steak and some fruits and vegetables are lesser sources. It is commercially derived from soybeans or egg yolk. The chemical composition of these two sources is rather different, which determines the applications.

Health benefits

  • Antioxidant INS 322 (i) helps to increase good HDL cholesterol and lower bad LDL cholesterol in the body.(1)
  • It helps to increase immune function in diabetic people.(1)
  • It also helps to reduce digestive distress and improves digestion.(1)
  • It contains choline that helps to enhance cognitive function and is beneficial to treat neurological disorders, Alzheimer's disease, and other forms of dementia.(1)
  • It acts as a breastfeeding aid in women as it prevents recurrent blocked milk ducts.(1)

Selection Guide

Check for the source of Antioxidant INS 322 (i). Lecithin derived from egg must be avoided by vegans. Also look for the "use-by" date on the packaging.


Consumption of Antioxidant INS 322 (i) may cause nausea, stomach pain, diarrhea and increased saliva in the mouth.(2)

- Disclaimer
"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”