| |
| Physical Characters and Index |
Product Name:Palmitoylethanolamide
Other name:PEA
CAS:544-31-0
Molecular Formula:C18H37NO2
Molecular Weight:299.49
Purity:99%
Appearance:White or off-white crystalline powder.
Melting point:97-98℃
Boiling point:461.5±28.0 °C(Predicted)
Storage conditions:-20°C |
| |
| Use and description |
Palmitoylethanolamide (PEA) is an endogenous fatty acid amide, a naturally occurring compound that plays a significant role in intracellular signaling mechanisms. In both humans and animals, palmitoylethanolamide is produced primarily as a biological repair mechanism, and thus serves as an effective modulator of inflammation and chronic and/or nerve pain. Among the compound’s numerous beneficial mechanisms are neuroprotective and anti-inflammatory capabilities, as well as lipid modulating actions.
In mid-1950s, researchers examining the therapeutic effects of yolk in passive Arthus phenomenon, or anaphylactic arthritis, identified palmitoylethanolamide as a component in chicken egg yolk. Palmitoylethanolamide was also discovered in soybean lecithin and peanut meal shortly thereafter. Since then, numerous clinical trials have extracted the substance from various biological materials and validated its efficacy as a nutraceutical, or a pharmaceutical nutrient that yields beneficial therapeutic effects and can be found in plant and/or animal sources.
Palmitoylethanolamide’s mechanism of action lies in its ability to bind to peroxisome proliferator-activated receptors in cell nuclei, which allows the compound to perform a series of biological functions related to metabolic functioning, as well as chronic and neuropathic pain and inflammation. To date, more than 350 clinical research papers have elucidated the physiological properties and therapeutic capabilities of palmitoylethanolamide, as well as its efficacy and tolerability. |
|
