Palmitoylethanolamide (PEA) is a natural product, present in several types of food (eggs, soy oil, peanuts...) and is naturally produced by our body. Its physiological role was studied and firstly described in 1992 by the Nobel prize winner Rita Levi-Montalcini. In extensively studied clinical practice with more than 5000 patients reported in the literature, no side effects were detected.
PEA acts at peripheral level by inhibiting the mastocyte's degranulation. Mastocytes are recruited at the side of inflammation and via degranulation release pro-inflammatory cytokines such as TNF alpha, IL2.