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 as a valuable supplement |
Phosphatidylserine (PS) exhibits distinct performance advantages across cognitive, physical, and psychological domains, rooted in its core function... |
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Phosphatidylserine |
Phosphatidylserine (PS) is a phospholipid with unique structural and biological properties, offering significant application advantages across mult... |
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Phosphatidylserine powder dietary supplement |
Phosphatidylserine powder is a dietary supplement that is used in various industries, including:
Health and wellness:phosphatidylserine powderis us... |
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Phosphatidylserine Powder Price |
Due to phosphatidylserine's key role in cell membrane structure and function, PS is also a target for drug development, particularly in diseases re... |
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Phosphatidylserine Daily Intake |
Phosphatidylserine is found naturally in foods such as white beans, soybeans, egg yolks, beef, and chicken liver, but we get it from food in very l... |
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