Palmitoylethanolamide (PEA) is a lipid molecule, chemically an amide of a fatty acid, naturally present in many foods such as eggs and milk. After having been scientifically investigated since about 1950, also by the group of Nobel Prize Rita Levi Montalcini, several further and recent studies performed in humans demonstrated that PEA has a significant anti-inflammatory and analgesic effect. PEA is particularly effective in cases of neuropathic pain (sciatica, pelvic and lumbar pain, carpal tunnel) hard to be resolved by conventional therapies.

PEA is a safe molecule, that can be formulated in foods for special medical purposes and food supplements. Mechanism of action involves the cellular pathway of nuclear receptor PPAR-α, leading to a reduction of degranulation and migration of mastocytes, the cells of immune system which are primary responsible of inflammatory response.