Phospholipids
Lipoid offers a broad range of high quality phospholipids manufactured in cGMP and ISO 9001:2008 certified facilities. The product portfolio includes natural phospholipid fractions which are rich in phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, phosphatidylinositol, glycerophosphocholine, phosphatidic acid and sphingomyelin. Hydrogenated, synthetic and PEGylated phospholipids complete the product range.
Our Products
- Egg Phospholipids
- Soybean Phospholipids
- Synthetic Phospholipids
- Hydrogenated Phospholipids
- PEGylated Phospholipids
- Liquid Compounds
- Delivery Systems
Our Brands
- LIPOID
- PHOSPHOLIPON®
- PHOSAL®
- LIPOID Liposome and Cerasome
- Ultraspheres®
Further Information
Phospholipids are the active components of lecithins and indicate phosphorus containing lipids, glycolipids and sphingolipids. Glycerophospholipids and sphingolipids are essential building-blocks of all living cell membranes. Lecithin fractions that contain no less than 80% phospholipids are referred to as phospholipids. Phospholipids with an amount of 80% or more of a chemically defined entity are identified by their specific names, e.g. phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylserine (PS), phosphatidylinositol (PI), glycerophosphocholine (GPC) and phosphatidic acid (PA).
Structures of Phospholipids
Typical structure of soybean derived phosphatidylcholine
Typical structure of egg derived phosphatidylethanolamine
Typical structure of soybean derived phosphatidylserine
Typical structure of soybean derived phosphatidylinositol
Typical structure of glycerophosphocholine
Structure of 1,2 palmitoyl-phosphatidic acid, mono sodium salt (DPPA-Na)
Typical structure of egg derived phosphatidylethanolamine
Typical structure of soybean derived phosphatidylserine
Typical structure of soybean derived phosphatidylinositol
Typical structure of glycerophosphocholine
Structure of 1,2 palmitoyl-phosphatidic acid, mono sodium salt (DPPA-Na)
Sphingolipids
Sphingolipids contain long-chain amino alcohol instead of glycerol. Phosphocholine is esterified into amino alcohol and the amino group is connected to a fatty acid. The most import molecule from a physiological point of view is sphingomyelin.
Structure Sphingolipids
Typical structure of egg derived sphingomyelin
