Palmitoylethanolamide (PEA) is a molecule that is already naturally produced by our body, and is also present in foods such as milk, eggs, soybeans (although in concentrations too low to obtain a beneficial action in situations of pain and inflammation).
Nervous tissue, both peripheral and spinal, has a tendency to exhaust the synthesis capacity of endogenous PEA, when it is subjected to recurrent neuro-inflammatory conditions of various origins. This condition predisposes to the risk of the onset of inflammatory pain with progressive transformation into neuropathic pain. In these conditions it is important to counteract the activation process of the non-neuronal cells, the mast cells, which are responsible for maintaining the homeodynamic balance of the nervous tissue.
At the basis of the mechanism of action of PEA is the binding of the molecule with a peroxisome receptor; thanks to this link, the release of pro-inflammatory mediators present in the immune cells, involved whenever painful phenomena occur, is inhibited.
PEA is a molecule that in nature has very large particle sizes (2000 to 50 micrometres) with consequent poor solubility in water. This leads to a slowdown in the oral absorption phase.
To better facilitate this process at the gastrointestinal level and to speed up the dissolution of the molecule, an innovative patent has been studied which, through the micronization technique, has made it possible to significantly reduce its size up to 1000 times.
PEA, as has been noted in several studies, in fact, seems to be well tolerated by the body.
Nutrients (mg)
* Note Values calculated on a single administration
