Unlocking the Potential of Lysophosphatidylcholine-Docosahexaenoic Acid in the Food Industry: From Biological Functions and Preparation to Safety Approvals and Market Prospects

Docosahexaenoic acid (DHA, C22:6, n-3) deficiency is associated with impaired neurodevelopment and neurodegenerative disorders, yet conventional DHA supplements show limited efficiency in brain targeting. Lysophosphatidylcholine-docosahexaenoic acid (LPC-DHA) has attracted increasing interest because it aligns with MFSD2A-mediated transport and may improve DHA targeting to the brain. This review systematically summarizes sn -1/ sn -2 LPC-DHA from a food and health perspective, covering its physicochemical features, biological rationale, preparation strategies, analytical characterization, safety concerns, regulatory progress, and application prospects. Particular emphasis is placed on synthesis of sn -1 LPC-DHA via enzymatic regioselective esterification of glycerophosphocholine (GPC), together with key constraints on yield and purity, including substrate solubility, water activity, oxidation, and acyl migration. We further highlight the need for standardized orthogonal analysis for reliable structural assignment. Current evidence supports the promise of LPC-DHA in maternal-infant nutrition, neurodegenerative intervention, and visual health, but stronger safety evaluation and clearer regulatory frameworks are still required.