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.

Other supplier products

	Phospholipid powder	With the rise in plant-based diets, phospholipids derived from non-animal sources (e.g., soy lecithin, sunflower lecithin) are used to fortify vega...
	Phosphatidylserine Powder Manufacturer	Phosphatidylserine plays a critical role in maintaining the structural integrity and fluidity of neuronal membranes, which is essential for synapti...
	Supply Phosphatidylserine	Phosphatidylserine has a favorable safety profile that distinguishes it from many synthetic drugs and high-risk supplements.Endogenous origin and l...
	Phospholipid Raw Material Price	Phospholipids are naturally present in many foods, with high concentrations in: Animal sources: Egg yolks (lecithin, a mixture rich in phosphatid...
	Phosphatidylserine Special Functions	The main effects of phosphatidylserine powder are reflected in the improvement of nerve cell function, the regulation of nerve impulse conduction, ...

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