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    The Intake Pathway Of Phosphatidylserine


    Phosphatidylserine is a naturally occurring ingredient in food and also in breast milk. Both meat and fish contain phosphatidylserine, which is higher in brain or internal organs (such as liver and kidney). The content of phosphatidylserine in dairy products and vegetables (except beans) is very small.

    Changes in modern people’s eating habits (such as no longer eating offal), increased awareness of eating healthy foods (such as eating low-fat, low-cholesterol foods and avoiding large amounts of meat), and food crises (such as mad cow disease and foot-and-mouth disease) have caused people to take food. The amount of phosphatidylserine has been decreasing. What's more serious is that the natural phospholipid content in lipids and oil products produced by modern industrialization has decreased, further reducing the amount of phosphatidylserine that a normal person should consume daily. Generally speaking, if there are more meat and fish in the diet, the intake of phosphatidylserine is about 180 mg/day; if the fat content in the food is low, the daily intake of phosphatidylserine will be only 100 mg. Even less than 50 mg.

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