Phospholipids 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 Functional Component |
Phosphatidylserine is a kind of compound that can be extracted from raw materials from different sources. It exists in biofilms of all animals, hig... |
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Bulk supply Phospholipids |
The application advantages of phospholipids in the medical fieldDrug carriers: Phospholipids can be made into drug carriers such as liposomes, whic... |
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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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Phospholipid Raw Material Supplier |
High-purity phospholipid usually contains fewer impurities and contaminants, which enhances the safety of the candy. Impurities and contaminants ca... |
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Phospholipids Purchase price |
Dairy products (milk drinks, ice cream, cheese) and plant-based dairy alternatives (soy milk, oat milk) rely on stable oil-water emulsions to avoid... |
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