PEA

PARTICULARLY SUITABLE FOR:

• THE TREATMENT OF NEUROPATHIC PAIN
• TREATMENT OF CHRONIC PAIN IN RESPONSE TO INFLAMMATION
• SOME TYPES OF AUTOIMMUNE REACTIONS, BEING ENDOWED WITH A CELL-PROTECTIVE AND REPAIRING FUNCTION.

PEA (lipid discovered by Rita Levi Montalcini) is a natural fatty acid-rich substance produced by our organ- ism that can interact with endocannabinoid receptors that modulate an analgesic and anti-inflammatory action and is naturally occurring in soy lecithin, milk, egg yolk, and peanuts. PEA is indicated as an adjuvant in chronic inflammatory phenomena also associated with pain, such as osteoarthritis, muscle stiffness, sciatica, and carpal tunnel syndrome.

The anti-inflammatory and analgesic activity of PEA is manifested by modulating the release of TNF alpha, IL 6-8, and other inflammatory cytokines from mast cells, which are present in the lung, intestine, and dermis. Several clinical studies confirm its usefulness in inflammatory states of the respiratory tract, joints, and peripheral neuropathies. Pea is considered a nuclear activator of PPAR-alpha (Peroxisome proliferator activated receptor), which in the liver is a potent regulator of fat metabolism. PPAR-alpha is activated under conditions of lack of energy stores, such as fasting and during ketosis. Activation of PPAR-alpha induces fat catabolism and promotes its mitochondrial oxidation.