PEA

PEA is a fat produced by our body, which can interact with endocannabinoid receptors that modulate an analgesic and anti-inflammatory function, the subject of in-depth studies by the Nobel Prize winner 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 (Peroxisome 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 boosts mitochondrial oxidation. The efficienct dosage is 300 mg twice a day with meals.

After administration, the plasma levels of PEA remain elevated for over 4 hours.

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

CONDITIONS OF USE

Take 2 capsules a day in a single dose or in two separate doses, with half a glass of water during a main meal.