enzymecode
MENU Close Home About Us News Honor Contact Us Feedback
Current Position: Home > News >Top Quality Phosphatidylserine
News

Top Quality Phosphatidylserine

Time:2024-07-01

Phosphatidylserine (PS) has been shown to enhance memory and learning abilities. For example, a study conducted in Israel found that volunteers who consumed phosphatidylserine supplements had significant improvements in memory cognition, memory recall, and mental flexibility. It can also reduce cholesterol levels in the blood, promote blood circulation, and help prevent cardiovascular diseases. Additionally, it has a reparative effect on damaged brain cells, aiding in memory restoration and potentially preventing Alzheimer's disease in older adults.

Phosphatidylserine can relieve stress, reduce fatigue, and improve mood, thereby positively impacting the quality of life. Increasing the level of phosphatidylserine in the body can regulate sleep patterns, improve sleep quality, and help maintain the flexibility of cell membranes. This enhances the efficiency of neurotransmitters that transmit signals in the brain, promoting efficient brain function.

Phosphatidylserine is currently recognized as a functional additive ingredient by several countries. For instance, the U.S. Food and Drug Administration (FDA) allows it to be added to foods as a nutritionally fortified functional food ingredient. Numerous studies have shown that it has significant effects on improving memory, attention, and learning ability, providing a solid scientific basis for its application in functional foods.

Phosphatidylserine is widely used in functional foods, including dairy products, nutritional supplements, and beverages. As people increasingly pursue a healthy lifestyle, market demand for phosphatidylserine continues to grow, highlighting its importance in the functional food sector.

Phosphatidylserine's significance is evident in its role in promoting brain health and cognitive function, regulating mood and sleep, serving as a functional food ingredient, being supported by scientific research, and having market acceptance. This makes it an indispensable ingredient in functional foods.