Phospholipids in functional foods

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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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	Wholesale Phospholipid Raw Material	Phospholipids are an important class of lipids widely found in nature, containing various beneficial components such as phosphorus, fatty acids, an...
	Phosphatidylserine in brain	Phosphatidylserine delivers targeted benefits for cognitive performance by optimizing neuronal membrane structure and neurotransmitter transmission...
	Phosphatidylserine from soy lecithin	Phosphatidylserine is a nutrient mainly extracted from soy lecithin, it is also a rare component of soy lecithin content of only 0.5%, we usually e...
	Phosphatidylserine For the Brain	Phosphatidylserine is a type of phospholipid that is similar to DHA and B vitamins. It is also important for brain nutrition. Although it is found ...

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