The discovery history of phosphatidylserine

The understanding of phosphatidylserine (PS) has evolved through the following stages:

I. Laboratory Research Stage

In 1942, American chemist Jordi Folch extracted and identified phosphatidylserine from bovine brain. He speculated that the hydroxyl group of serine bound to the phosphatidyl group and proved that serine was in the L-configuration.

In 1952, American scientists Baer and Maurukas elucidated its basic chemical structure, which was confirmed by chemical synthesis.

Since the 1980s, related research has gradually increased. In 1986, Delwaide PJ et al. first reported that PS products could improve patients' cognitive ability. 此后，multiple double-blind and placebo-controlled studies in Europe and America confirmed its efficacy.

In the early 21st century, scientists focused on unsaturated fatty acids at the 1st and 2nd carbon atoms of PS. In 2003, M. A. McDaniel from the United States pointed out that ingesting a large amount of PS can improve the state of neuronal membranes, increase the number of receptors and dendritic spines, and stimulate neurotransmitter release.

II. Public Cognition Stage

In May 2006, the Korean Food and Drug Administration (KFDA) allowed prominent labeling on products containing PS and approved claims that such products could "prevent cognitive decline in the elderly". In October of the same year, the U.S. Food and Drug Administration (FDA) recognized PS as a nutritional fortifier for functional food ingredients, permitting its addition to yogurt, milk powder, bread, powdered beverages, and other foods based on safety evaluations of food additives.

In 2009, Dr. Timothy Salthouse published research on cognitive aging, showing that human cognitive ability begins to decline around the age of 30, which drew more attention to PS as a potential raw material for improving cognition. In October 2009, the European Union listed soybean-derived PS as a novel food ingredient.

On October 21, 2010, China's Ministry of Health announced PS as a new resource food, allowing its use as such.

In 2011, the European Commission approved PS prepared from soybean phospholipids for use in foods for special medical purposes.

In 2015, China's National Medical Products Administration issued the first "Blue Hat" approval for PS health products in China—Guo Shi Jian Zi G20150857 Phosphatidylserine Soft Capsules—marking PS's recognition in China's health product sector.

With continuous research and gradual promotion of related products, PS has transitioned from a laboratory research subject to a widely recognized ingredient. Its efficacy in improving cognition and relieving stress has been increasingly understood and accepted, leading to applications in food, health products, and other fields.