Palmitoylethanolamide (PEA)

Palmitoylethanolamide

——A Natural Body-Own Anti-Inflammatory Agent, Effective and Safe against Influenza and Common Cold

INTRODUCTION

Palmitoylethanolamide (PEA) is a food component known since 1957. PEA is synthesized and metabolized in animal cells via a number of enzymes and exerts a multitude of physiological functions related to metabolic homeostasis. Research on PEA has been conducted for more than 50 years, and over 350 papers are referenced in PubMed describing the physiological properties of this endogenous modulator and its pharmacological and therapeutical profile.The major focus of PEA research, since the work of the Nobel laureate Levi-Montalcini in 1993, has been neuropathic pain states and mast cell related disorders. However, it is less known that 6 clinical trials in a total of nearly 4000 peoplewere performed and published last century, specifically studying PEA as a therapy for influenza and the common cold. This was done before Levi-Montalcini’s clarification of PEA’s mechanism of action, analyzing the role of PEA as an anti-inflammatory agent.

PROPERTY

Chemicalformula : C18H37NO2

CAS NO. : 544-31-0

Molarmass : 299.49 g·mol−1

Appearance : White crystals

Density : 910 mg mL−1

Meltingpoint :59-60 °C(332-333 K)

Boilingpoint :461.5 °C(735 K)

MAIN FUNCTIONS

anti-inflammatory

anti-nociceptive

neuroprotective

anticonvulsant