The generic term of sialic acid is N-acetylneuraminic acid, which is a naturally occurring amino sugar that was originally isolated from the submandibular gland mucin, hence the name sialic acid. Sialic acid is a nine-carbon monosaccharide derivative containing an amino group and is a general term for all N- or O-derivatives of neuraminic acid or keto-deoxyindansyl acid (KDN). It is usually present in the form of oligosaccharides, glycolipids or glycoproteins, mainly in the form of short-chain residues at the ends of glycoproteins and glycolipids.

The main sources of Accobio sialic acid are breast milk and dairy products. Including human milk, milk, goat milk, yogurt, the highest content of breast milk colostrum, can reach 1.5 g / liter or more, the average sialic acid content in skim milk powder is **2 mg / **0 g. Another important source of sialic acid is egg food. In egg white, the content of sialic acid is 0.2 to 0.3%. In humans the brain has the highest sialic acid concentration, where these acids play an important role in neural transmission and ganglioside structure in synaptogenesis.