Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of phosphatidylserine on cognitive function in the elderly: A systematic review and meta-analysis

  • Kang, Eun Young (Department of Food and Nutrition, Hanyang University) ;
  • Cui, Fengjiao (Department of Food and Nutrition, Hanyang University) ;
  • Kim, Hyun Kyung (Department of Food and Nutrition, Hanyang University) ;
  • Nawaz, Hadia (Department of Food and Nutrition, Hanyang University) ;
  • Kang, Sumin (Department of Food and Nutrition, Hanyang University) ;
  • Kim, Hayoon (Department of Food and Nutrition, Hanyang University) ;
  • Jang, Jihye (Department of Food and Nutrition, Hanyang University) ;
  • Go, Gwang-woong (Department of Food and Nutrition, Hanyang University)
  • Received : 2021.11.13
  • Accepted : 2021.11.28
  • Published : 2022.02.28
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Abstract

Phosphatidylserine (PS) is an essential component of the cerebral cortex and is associated with cognitive function. In this systematic review, the effects of PS on cognitive function in the elderly population are examined. The literature search included PubMed, EMBASE, Cochrane, and Web of Science databases. Subsequently, nine studies, including five randomized controlled trials and four pre-post studies, were selected. There were 961 participants in the selected studies; PS dosage varied from 100 to 300 mg/d, and the experimental period ranged from 6 weeks to 6 months. Five out of the nine selected studies were assessed to have a 'low' risk of bias, whereas the other four studies were assessed to have 'some concerns' regarding the risk of bias. The results of the meta-analysis concluded that PS had a positive effect on the memory of older adults with cognitive decline. Thus, PS appears to improve age-associated cognitive decline, especially memory, with no adverse effects.

Keywords

References

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