PEA is an endogenous fat capable of interacting with endocannabinoid receptors, which exert analgesic and anti-inflammatory effects and are the subject of in-depth studies by Nobel Prize winner Rita Levi Montalcini. It is naturally present in soy lecithin, milk, egg yolks and peanuts. The anti-inflammatory and analgesic effects of PEA are due to the modulation of the release of TNF-alpha, IL 6-8 and other inflammatory cytokines from mast cells present in the lungs, intestines and dermis. Several clinical studies confirm its usefulness in inflammatory conditions of the respiratory tract, joints and peripheral neuropathies. Pea is considered a nuclear activator of the PPAR-alpha receptor (peroxisome proliferator activated receptor), which is a powerful regulator of lipid metabolism in the liver. PPAR-alpha is activated under conditions of energy deprivation, such as fasting and ketosis. Activation of PPAR-alpha induces fat breakdown and promotes mitochondrial oxidation. The ecace dosage is 300 mg twice daily with meals. After ingestion, plasma levels of PEA remain elevated for over 4 hours.

Palmitoylethanolamide (PEA), filler: cellulose; anti-caking agent: magnesium salts of fatty acids and silicon dioxide. Coating agent (vegetable capsule): hydroxypropylmethylcellulose.