Export-level phosphatidylserine
Phosphatidylserine is a natural phospholipid that contains both amino acids and fatty acids, including omega-3 and omega-6 essential fatty acids. EPA and DHA work in conjunction with phosphatidylserine to provide the foundation for healthy cell membranes. Our bodies use serine to make phosphatidylserine, a substance that affects the transmission of chemical messages in the brain and helps brain cells store and read data. Phosphatidylserine is an important nutrient for maintaining normal memory, reactions, and healthy mood in the brain. It can be made by the body, but it can also be obtained from food.
The phospholipids that surround all of our cells are the basic molecules that provide cellular structure and protection. As a phospholipid molecule, phosphatidylserine is composed of two long-chain fatty acids, a glycerol backbone, and a phospholipid head group. It is a cofactor of many enzymes and is closely related to cellular activity and intercellular, it also seems to be involved in many neuroendocrine reactions. Including the release of acetylcholine, dopamine, and norepinephrine. Phosphatidylserine can be used as a potent antioxidant, especially in iron-catalyzed oxidation reactions.
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Phosphatidylserine |
Phosphatidylserine, also known as diacylglycerol acylphosphoserine, serine phospholipid, and complex nerve acid, is a widely distributed phospholip... |
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Meat and aquatic products |
Meat and aquatic products (sausages, ham, fish balls) lose moisture during processing (e.g., cooking, freezing) and are prone to tough textures. Ph... |
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Phospholipid Raw Material |
Phospholipids are ubiquitous in all living organisms (plants, animals, microbes) and support life-sustaining processes:
(1) Primary Component of C... |
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Phosphatidylserine |
There is both natural and synthetic phosphatidylserine. The main source of phosphatidylserine on the market at present is natural soy phosphatidyls... |
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Bulk supply |
The melting point of phospholipids can vary based on the length and saturation of the fatty acid chains in their hydrophobic tails. Longer and more... |
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