Phosphatidylserine (PS) is a phospholipid, an essential component of membranes that surround cells in your body. According to USANA Health Sciences, PS functions to make cells more fluid and help nutrients move into, and cellular waste to move out of, each cell. In addition, this chemical compound is important in cognitive brain functions such as memory, judgment and reasoning. Although no dietary allowance standards exist for PS, clinical testing shows a 100 mg supplement is an effective daily dose. Your body can produce PS and you can get it from outside sources.
Historical Sources
Brain tissue from the cortex area of a cow's brain was the original outside source for PS, according to Health Library, but the risks of bovine viruses that can translate to humans, such as mad cow disease, make it no longer a usable source of PS.
Animal Sources
BrainPower.org lists organ meats such as liver and kidneys, along with muscle meats as animal sources with high concentrations of PS. In addition to meat sources, WhatHealth.com lists oily fish such as mackerel, tuna and salmon as well as dairy products as good sources for PS.
Plant Sources
SupplementNews.org lists soybean, specifically soybean oil, as the primary dietary source for PS, followed by wheat gluten and peanuts. Rice and root vegetables such as beets, carrots and potatoes contain PS, although in limited quantities, according to WhatHealth.com.
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