Soyabean phospholipids, particularly commercial lecithin, are now widely used as biological active food additives. Mechanisms of their activities are based mainly on their similarity with ow phospholipids of biomembranes and blood lipoproteins. The similarity allows the inclusion of plant phospholipids into these structures and promotes prevention of number of pathological processes. Soybean phospholipids have a wide range of biochemical and physical effects. Lecithin complex is the source of easily accessible linoleic acid, choline and inositol. Lecithin plays a notable role as synergist for antioxidants also. The proven health benefits which can be achieved by taking soybean phospholipids include lipid-lowering; control of blood levels of cholesterol and triglyceride, stabilisation of the membrane functions, supporting the hepatic functions. Structure, some physico-chemical properties and metabolism of phospholipids, and molecular mechanisms of their prophylactic effects are briefly reviewed.