1. Organic compounds formed by the partial hydrolysis of lecithin, consisting of a glycerol backbone with one fatty acid chain and a phosphorylated choline group; used in biochemistry and food science.
Usage: technical; biochemistry; plural form of lysolecithin

Examples

• Lysolecithins are important intermediates in the metabolism of phospholipids.
• The detergent properties of lysolecithins make them useful in food emulsification.
• Researchers studied how lysolecithins affect cell membrane structure.
• Lysolecithins are produced when lecithin is broken down by phospholipase A2.
• The concentration of lysolecithins increased during the enzymatic digestion of egg yolk.