Lipogen launches new phospholipid formula to support cognitive health and stress

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Lipogen (Haifa, Israel) launched CognoLipid, a phospholipid formula combining phosphatidylserine (PS) and phosphatidic acid (PA) for the support of cognitive performance¹ and chronic stress². The formula is vegan, FDA GRAS, and allergen-free. 

“We are proud to expand our presence in North America with our cutting-edge science and research propelling phospholipid applications from memory to stress,” said Ilan Perry, co-owner of Lipogen, in a press release. “CognoLipid is a game changer as our studies have shown to be most effective for numerous conditions for a range of populations.” 

PS alone doesn’t affect chronic stress, but CognoLipid, featuring Lipogen Aqua PS combined with Lipogen Aqua PA, is clinically demonstrated to support brain health and manage high chronic stress by helping balance the stress hormone, cortisol. Cognolipid is also produced using a water-based, pure vegan-enzyme extraction process that mimics how the human body creates this nutrient, promoting quick absorption by the body and its brain cells. 

CognoLipid has also been shown to support women’s health by alleviating the emotional, cognitive, physical, and social symptoms of premenstrual syndrome.³

Reference

1. Moré MI et al. “Positive effects of soy lecethin-derived phosphatidylserine plus phosphatidic acid on memory, cognition, daily functioning, and mood in elderly patients with alzheimer’s disease and dementia.” Advances in Therapy, vol. 31 (2014): 1247-1262
2. Hellhammer J et al. “A soy-based phosphatidylserine/phosphatidic acid complex (PAS) normalizes the stress reactivity of hypothalamus-pituitary-adrenal-axis in chronically stressed male subjects: a randomized, placebo-controlled study.” Lipids in Health and Disease, vol. 13 (2014): 121
3. Schmidt K et al. “A lecithin phosphatidylserine and phosphatidic acid complex (PAS) reduces symptoms of the premenstrual syndrome (PMS): Results of a randomized, placebo-controlled, double-blind clinical trial.” Clinical Nutrition ESPEN, vol. 24 (2018): 22-30