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What Is Phosphatidylserine?

Phosphatidylserine

Phosphatidylserine is an essential chemical for many functions of the human body, especially the brain. Standard mounts are found in most foods.

Overview Of Phosphatidylserine

Phosphatidylserine is part of the cellular structure of the body. The body can make Phosphatidylserine, but most of what it needs comes from food. 

It can also be taken as a supplement. These supplements were once made from cow dung. They are now generally made with cabbage or soy.

Phosphatidylserine is used for Alzheimer's disease and the expected decline of memory and thinking skills with age. 

It is also used for athletic performance, ADHD, and many other purposes. Still, there is no solid scientific evidence to support most of these uses.

The Best Ways to Increase Phosphatidylserine Naturally

Some factors reduce phosphatidylserine levels: aging, stress, modern diets, and modern food production. 

Aging naturally increases the brain's need for Phosphatidylserine. Still, it also creates digestive and metabolic inefficiencies, so it's simply not possible to get enough Phosphatidylserine in your diet. 

Stress also increases your need for Phosphatidylserine and lowers your phosphatidylserine levels.

The modern production of fats and oils reduces their natural content of phospholipids, including Phosphatidylserine

Modern low-cholesterol and low-fat diets lack up to 150 milligrams per day of dietary Phosphatidylserine. In comparison, a vegetarian diet may lack up to 200 to 250 milligrams per day.

How can you get the benefits of Phosphatidylserine naturally from food? 

The most important food source is soy lecithin, which is derived from soybeans. 

Cowhide is the second-highest source, but I do not recommend consuming it due to the risk of mad cow disease.

Phosphatidylserine as a dietary ingredient

human will take HP for the first time when breastfeeding her mother because breast milk contains Phosphatidylserine.

The existence of Phosphatidylserine in human breast milk may be associated with cognitive impairment.

Since the consumption of Phosphatidylserine at an early stage, child development was shown in animal experiments to promote cognition in adulthood.

Later in life, as part of biological membranes, Phosphatidylserine is ingested regularly as part of the average human diet. In principle, all food that is of natural origin must contain at least some  Phosphatidylserine

The richest in Phosphatidylserine are some fish, as well as animal intestines. In the last couple of decades, the human diet has undergone profound changes.

The diet is now perhaps the most prevalent globally, to the detriment of more traditional diets. 

One of the results of these changes is that consumption of Phosphatidylserine through a regular diet was reduced by an average from 250 mg per day in the 1980s to less than 130 mg per day today. Today, most people get their SP through grants.

Clinically proven benefits of taking PS

Upon 60 clinical trials, tested the effects of PS consumption in humans. Studies have been done on healthy people.

As well as in diseased populations with various diseases that lead to cognitive impairment (i.e., Alzheimer's disease). 

These studies mainly proved the benefit of the consumption of Phosphatidylserine on test subjects' cognitive abilities and mood and stress. Deeper investigations were performed on young people using sports models and yet.

Other proven effects of Phosphatidylserine consumption on skin parameters.

Phosphatidylserine in functional foods

Phosphatidylserine has properties that make it suitable for many foods, but not all. For example, due to the amphipathic nature

Phosphatidylserine is mainly ideal for foods that are water and oil emulsions, like dairy products or chocolate. 

On the other hand, Phosphatidylserine is not soluble in water and cannot be easily used in beverages.

With any ingredient of organic origin, stability can be an issue.

The thermal stability of Phosphatidylserine is limited to foods at low temperatures (exactly) thermal stability depends on the food matrix) and for them, it was the heat.

The exposure is relatively short. However, Phosphatidylserine is stable on pasteurization.

Process [exposure up to 100 degrees Celsius for 30 minutes

less than 10% degradation when Phosphatidylserine has been added to milk (internal The data)]. 

In addition, its acid-base stability is important, from pH = 3 at pH = 11 (internal data). Therefore, Phosphatidylserine is suitable for dairy products such as yogurt, fresh milk, and powders made from dairy products.

Side Effects and Precautions of Phosphatidylserine

Phosphatidylserine is considered safe when taken orally in appropriate doses. In studies, it was used for up to six months.

  • Possible side effects of Phosphatidylserine, predominantly at doses above 300 milligrams, include insomnia and upset stomach.
  • You should not take Phosphatidylserine if you are taking blood thinners. 
  • It would help if you also were careful when combining it with natural blood-thinning supplements like Ginkgo Biloba.
  • If you have a chronic illness or are trying to conceive, breastfeed, are under 18, or are taking any other medicines, talk to your doctor before taking PS.

Last thoughts on Phosphatidylserine

Phosphatidylserine is essential for cell function, especially in our brain.

Phosphatidylserine is made in our bodies, but we get most of our Phosphatidylserine from food. 

This is easy if you are on a diet low in fat or cholesterol or suffering from chronic stress.

Scientific studies have shown that Phosphatidylserine supplements improve Alzheimer's disease, dementia, age-related cognitive decline, ADHD, Parkinson's disease, depression, and athletic performance.

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