Phosphatidylserine

Phosphatidylserine is a phospholipid formed by esterification of phosphatidic acid to the amino acid serine. It is a natural component of cell membranes in animal and plant tissues, occurring in foods such as soy lecithin, egg yolk, meat, and fish. In nutrition, phosphatidylserine has attracted interest as a dietary supplement ingredient associated with cognitive function claims, and enriched lecithin fractions are used in functional foods. In food technology, it contributes to the emulsifying properties of phospholipid mixtures. Quality and regulatory considerations apply when it is added as a functional ingredient: dosage, purity, and permitted claims must comply with food law, and stability through processing requires verification.