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The average daily phosphatidylserine intake in a Western diet is estimated to be 130 mg. [17] Phosphatidylserine may be found in meat and fish. Only small amounts are found in dairy products and vegetables, with the exception of white beans and soy lecithin. Phosphatidylserine is found in soy lecithin at about 3% of total phospholipids. [18 ...
The main phospholipids in lecithin from soy and sunflower are phosphatidylcholine, phosphatidylinositol, phosphatidylethanolamine, phosphatidylserine, and phosphatidic acid. They are often abbreviated to PC, PI, PE, PS and PA, respectively. Purified phospholipids are produced by companies commercially. [citation needed]
The most well characterised eat-me signal is the phospholipid phosphatidylserine. Healthy cells do not expose phosphatidylserine on their surface, whereas dead, dying, infected, injured and some activated cells expose phosphatidylserine on their surface in order to induce phagocytes to phagocytose them.
Probiotics are foods or supplements that contain live microorganisms intended to maintain or improve the “good” bacteria in a person's gut or other parts of the body. They are naturally found ...
Soybean agglutinins (SBA) also known as soy bean lectins (SBL) are lectins found in soybeans. It is a family of similar legume lectins. As a lectin, it is an antinutrient that chelates minerals. In human foodstuffs, less than half of this lectin is deactivated even with extensive cooking (boiling for 20 minutes). [1]
Fallen leaves/leaf litter have negligible protein-content and are of no extractive value. [6] Plants belonging to the Fabaceae family such as clover, peas and legumes have also been prime candidates for LPC production. [7] While most plants have a mean leaf protein content of 4 to 6% w/v.