Compound Monograph
Phenylethylamine
Phenylethylamine (PEA) is an endogenous trace amine and the structural parent of the phenethylamine class.
Where Does It Come From? (1)
Phenylethylamine is a naturally occurring (and made in the body) phenethylamine (trace amine), found in Cacao. It is well tolerated orally (low toxicity).
Research & Evidence
Phenylethylamine (PEA) is the simplest member of the phenethylamine family and the structural backbone from which many neurotransmitters and psychoactive compounds are built. It occurs naturally in the body as a trace amine, where it modulates monoamine signalling, and is present in foods such as cacao. Taken orally it is broken down very rapidly by monoamine oxidase, so on its own it has only fleeting effects, which is why it is often discussed alongside MAO inhibition.
Toxicity & Safety
PEA is a normal dietary and endogenous compound and is generally considered low in toxicity at ordinary exposures. Because it is metabolised by monoamine oxidase, combining concentrated supplements with MAO inhibitors could in principle raise blood pressure, so that interaction is the main theoretical caution.