PEA

PEA is a fat produced by our body capable of interacting with endocannabinoid receptors that modulate an analgesic and anti-inflammatory action, the subject of in-depth studies by the award Nobel Prize Rita Levi Montalcini. It occurs naturally in soy lecithin, milk, egg yolk and peanuts. The anti-inflammatory and analgesic activity of PEA occurs thanks to the modulation of the release of TNF alpha, IL 6-8 and other inflammatory cytokines from mast cells, present in the lung, intestine and dermis. Several clinical studies confirm its usefulness in inflammatory states of the respiratory tract, joints, in peripheral neuropathies. Pea is considered a nuclear activator of the PPAR-alpha receptor (Peroxissome proliferator activated receptor), which is a powerful regulator of fat metabolism in the liver. PPAR-alpha is activated in conditions of lack of energy supplies, such as fasting and during ketosis. The activation of PPAR-alpha induces the catabolism of fats and promotes mitochondrial oxidation. The ecace dosage is 300 mg twice a day with meals. After administration the plasma levels of PEA remain elevated for over 4 hours.

Pea is suggested as an adjuvant in the presence of chronic inflammatory phenomena also associated with pain, such as osteoarthritis, muscle stiffness, sciatica, carpal tunnel syndrome.

SIZE 30 x 625 mg vegicaps.

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