Compound Monograph
Palmitoylethanolamide (PEA)
Palmitoylethanolamide (PEA) is an endogenous fatty acid amide studied for pain and inflammation.
Where Does It Come From?
Palmitoylethanolamide (PEA) is a naturally occurring (and made in the body) fatty acid amide (n-acylethanolamine). It is well tolerated orally (low toxicity).
Research & Evidence
Palmitoylethanolamide (PEA) is an N-acylethanolamine — a fatty acid amide formed from palmitic acid and ethanolamine — that the body produces naturally as part of its response to tissue stress and inflammation. It belongs to the same broad family of signalling lipids as the endocannabinoid anandamide and is thought to act in part through PPAR-alpha receptors. It has been studied as a dietary supplement for chronic and neuropathic pain and inflammatory conditions, with a generally favourable tolerability record, although the strength of clinical evidence is still debated. (The record title lists “palmitamide / N-palmitoyl ethanolamine”; the structure given is that of PEA.)
Toxicity & Safety
PEA is well tolerated in the studies reported to date, with few significant adverse effects noted. As with any supplement, those who are pregnant, breastfeeding or taking other medicines should seek individual advice.