Soy lecithin is a byproduct of the refining process of soybean oil, containing abundant components such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, and phosphatidylserine. It has rich physiological activity and efficacy, and has been widely used in the food and pharmaceutical industry as a food additive, raw material, and pharmaceutical excipient. Soy lecithin can regulate and repair human cell membranes, using emulsification and dispersion to activate cells and maintain the function of human organs. It plays an important regulatory role in human metabolism and biofilm activity. The intake of lecithin can increase protein synthesis in the liver, accelerate the metabolism of triglycerides, effectively prevent the formation of fatty liver and reduce liver cell necrosis, and prevent and treat liver diseases. At the same time, lecithin can also control cardiovascular diseases such as atherosclerosis, liver diseases and hyperlipidemia by promoting the metabolism of lipids in the blood and reducing the levels of blood lipids and total cholesterol. In addition, soy lecithin can be hydrolyzed to produce choline, which is converted into acetylcholine, accelerating information transmission between brain nerve cells, enhancing brain vitality, improving memory, and preventing epilepsy and Alzheimer's disease.