Pea

PEA is a physiological substance normally produced by many cells in our body. In particular, it is found in very high concentrations in brain tissue and is synthesized from the lipid components of cell membranes. It is normally present in many of the foods we eat every day, such as eggs, peas, tomatoes and soy. As an active ingredient, it was identified in 1957 by Nobel Prize winner Rita Levi Montalcini, who interpreted its mechanism of action in 1993. At the body level, PEA works as a biological modulator of chronic pain of various types linked to the activation of inflammatory and painful processes. In particular, PEA limits the release of pro-inflammatory and painful mediators by blocking mast cells and the activation of cells at the level of the spinal cord: this makes it extremely effective in containing pain associated with an inflammatory state.

Since PEA is an endogenous modulator, i.e. a substance normally produced by our body, no side effects or interactions with other drugs have been reported, making it an effective remedy for the treatment of numerous pathologies with chronic pain that, as a rule, respond poorly to standard pharmacological therapies. The exogenous administration of PEA therefore allows to reintegrate the correct physiological reserves of this substance that can be altered or reduced by particular situations in the body.

This molecule demonstrates numerous beneficial activities for the body including: a modulating action on inflammatory processes that contributes to the control of unwanted inflammatory responses, thus promoting homeostasis; an effective analgesic action in conditions of chronic and neuropathic pain; antimicrobial properties that contribute to the response of the immune system against pathogens, including viral or drug-resistant agents; modulating the immune response helping to maintain balance in the immune system and reducing chronic inflammation.

PEA’s ability to protect nerve cells from damage and stress is particularly useful in preventing neurodegeneration. In chronic pathological situations, exogenous supplementation with PEA has been shown to be beneficial in addressing imbalances and maintaining homeostasis.