Phospholipids as

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Phospholipids (especially those containing unsaturated fatty acids and tocopherols) exhibit mild antioxidant activity and can synergize with other antioxidants (e.g., vitamin E, ascorbic acid) to inhibit lipid oxidation in foods: Oils and Fats: Added to vegetable oils, margarines, and shortenings, phospholipids prevent oxidation (rancidity) by chelating metal ions (e.g., Fe²⁺, Cu²⁺) that catalyze oxidative reactions, extending shelf life. Fat-Rich Foods: In nuts, seeds, and processed meats, phospholipids protect unsaturated fatty acids from oxidation, maintaining product freshness and preventing off-odors.

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	Phosphatidylserine (PS)	Phosphatidylserine (PS) is a phospholipid that is naturally present in the brain and other parts of the body.It has been the subject of research fo...
	Phosphatidylserine	Veterinary and Animal Health: Nutritional and Therapeutic Use Pet Cognitive Health Canine and Feline Brain Support: Supplements with PS are used to...
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