Palmitoylethanolamide

Palmitoylethanolamide (PEA) is a naturally occurring fatty acid amide produced endogenously by the human body in response to pain and inflammation, and also found in small amounts in foods such as egg yolks, soybeans, and peanuts. First discovered in the 1950s and extensively researched over the following decades, PEA works primarily by binding to peroxisome proliferator-activated receptors (PPAR-alpha) in cells, effectively downregulating the activation of mast cells and glial cells that drive inflammatory and pain responses throughout the body. It is most celebrated for its powerful analgesic and anti-inflammatory properties, making it a highly effective natural remedy for chronic pain conditions including neuropathic pain, fibromyalgia, and sciatic nerve pain. Beyond pain management, Palmitoylethanolamide also supports neurological health, reduces neuroinflammation, promotes immune modulation, and shows promising potential in supporting recovery from conditions such as multiple sclerosis and carpal tunnel syndrome.