Phospholipids are primarily known to chemists. This is a special class of lipids (fats). What makes the small molecules special is the fact that they consist of a hydrophilic (“water-loving”) head and a hydrophobic (“water-repellent”) tail. Experts affectionately refer to this combination as “amphiphilic”. From a chemical point of view, the head is composed of a phosphate group and an alcohol group, while long hydrocarbon chains form the two tails.
Apart from the detailed knowledge, each and every one of us has already become acquainted with phospholipids. The molecules are in fact contained in many foods, especially fatty foods such as eggs, dairy products, meat and fish. They are also used in dietary supplements and medications.
The cells of many living organisms (humans, animals, plants) have taken advantage of this special structure. Specifically, we are talking about the cell membrane, where phospholipids, along with glycolipids and cholesterol, are responsible for its structure. In principle, there is a watery environment in our body. When phospholipids come into contact with it, the hydrophilic heads turn towards the water and the fatty tails turn away from the water. The hydrophobic tails then assemble inwards and the characteristic phospholipid bilayer forms.
This is what the phospholipid bilayer of many biomembranes looks like schematically. At the bottom left is the structure of a phospholipid with the hydrophilic head and the hydrophobic tail.
What functions do phospholipids have in the cell?
Primarily, phospholipids form the basis for the cell membranes and thereby maintain the structure of the cells. They also fulfill a very important selective barrier function, separating the inside of the cell from the outside and preventing the penetration of unwanted substances. At the same time, the phospholipid bilayer in the cell membrane allows the import and export of necessary molecules and ions. But the molecules also have competencies beyond security tasks.
They serve as precursor molecules for signaling molecules such as inositol trisphosphate and diacylglycerol. This means they play an essential role in signal transmission. In adipose tissue, phospholipids can even serve as energy storage .
Where are phospholipids used?
The special chemical properties make the small molecules a very sought-after component. Regardless of whether it is the food industry, medicine, the cosmetics industry or biotechnology – Phospholipids have a hand in everything.
In the food industry they are often used as emulsifiers to mix and stabilize water and oil components in foods. This is necessary, for example, in the production of margarine, chocolate, ice cream, baked goods and many other foods.
From medical perspective phospholipids are relevant as components of dietary supplements or medicines. This refers to liposomal mixtures that improve the effectiveness and bioavailability of active ingredients. You can see what effect this use can have using the example of Quercesome. MoleQlar's specially formulated Quercetin C complex is 20 times more bioavailable than conventional Quercetin powder. The main performers are Phospholipids from sunflowers and also the clever combination with natural vitamin C - a bio-amplifier of quercetin.
Also with Berbersome the body's ability to absorb berberine is through the clever combination with Phospholipids increased 10-fold!
Another major area of application for phospholipids is Biotechnology and research. Both areas use the molecules as part of liposomes for targeted drug release and to improve the stability of cells in cell cultures.
In the cleaning industry, surfactants in detergents and cleaners contain phospholipids to reduce surface tension and remove dirt.
The best known phospholipids are Phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol and sphingomyelin.
Japanese string tree as a potent source of quercetin: Due to its phospholipids, quercesome is 20 times more bioavailable than conventional quercetin powder.
