in functional foods
Phospholipids, as natural amphiphilic nutrients with unique structural and biological properties, play a dual role in functional foods: they act as both functional ingredients (delivering physiological benefits) and technical auxiliaries (improving product stability and bioavailability). Their application effects are closely tied to their specific types (e.g., phosphatidylcholine, phosphatidylserine, phosphatidylethanolamine) and targeted physiological functions, with proven efficacy in supporting brain health, liver function, cardiovascular health, and nutrient absorption.
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Phosphatidylserine Powder |
Phosphatidylserine is the most well-validated nutrient for preserving cognitive function, with advantages that are both structural and regulatory, ... |
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Phospholipid in Fried Foods |
Phospholipid in Fried Foods (French Fries, Potato Chips) Core purpose: Reduce oil absorption and maintain crispness. Recommended dosage: 0.05%&ndas... |
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Key advantages |
For athletes and fitness enthusiasts, phosphatidylserine optimizes physical performance by regulating stress hormones and protecting muscle tissue,... |
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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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main component |
Phosphatidylserine is a ubiquitous and important phospholipid, very rare but with special functions. It is usually located in the inner layer of ce... |
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