Phosphatidylserine is a natural food ingredient. It also exists in breast milk , meat, and fish. There are high content
Phosphatidylserine in brain and viscera including liver and kidney ，but low existing in milk products and vegetables, except legumes. It is a rare essence existing in natural Soy lecithin.
Eating habit-changing such as no visceral consumption increased awareness of eating healthy foods (such as eating low-fat, low-cholesterol foods and avoiding to eat large amounts of meat). More serious problem is that the fat amount of modern factory producing is becoming low which further decreases the normal amount of people needed in
Generally, speaking，if diet has enough fishes and meats then you only need 100 mg, or even less than 50 mg.
According to statistics, the difference between the daily intake of phosphatidylserine and normal demand in normal people is between 70 and 150 mg, especially for vegetarians, and the gap is 200-250 mg. For these reasons, normal people need to supply 100-300 mg of pure phosphatidylserine daily, which is even more important for vegetarians, low-fat or low cholesterol diets, and the elderly. In addition, other dietary habits also reduce the amount of phosphatidylserine in the brain. For example, the lack of omega-3 fatty acids in the diet reduces
the phosphatidylserine content in the brain by 28%, which in turn alters the biochemical function of the hippocampus.
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