PS (Phosphatidylserine) is a phospholipid essential for cellular membranes. It is highly concentrated in the brain, where it facilitates molecular communication between cells. However, natural production declines with age, increasing susceptibility to cognitive decline and cellular damage.
Palmitoylethanolamide (PEA) is a natural product, present in several types of food (eggs, soy oil, peanuts etc.) and is naturally produced by our body. Its physiological role was studied and firstly described in 1992 by the Nobel Prize Rita Levi Montalcini.
Oleoylethanolamide (OEA) is a naturally occurring lipid present in olive oil and can be produced by our body. Recognized as a GRAS new dietary ingredient by the FDA, it has been extensively studied by the University of California at Irvine with more than one grant from the National Institute of Health (NIH) USA.
Calcium L-5-Methyltetrahydrofolate (L-5-MTHF) is the biologically active form of folic acid. Folic acid (known as Vitamin B9) present in foods such as green vegetables, eggs, beans, fresh fruit, and milk. Folic acid is subject to oxidation and the natural product contained in food can be easily degraded by temperature during the cooking process.
Spermidine is a naturally occurring polyamine present in all living cells including human body. In foods is found in soybeans, green peas, cheese, mushrooms, oranges, grapes. It plays a key role in cell growth, DNA repair.
