Palmitoylethanolamide
——A Natural Body-Own Anti-Inflammatory Agent, USEFUL FOR ALL KINDS OF CHRONIC PAIN
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 people were 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
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