howtosupplement
Mobility/Inflammation/Beauty

Palmitoylethanolamide (PEA)

Fatty acid amide that modulates mast cells and receptors to reduce chronic neuropathic pain and skin inflammation.

Palmitoylethanolamide (PEA)

Palmitoylethanolamide (PEA)

55
score
B
evidence
Safe
risk
Quick Take

Worth considering for chronic nerve or joint pain; evidence is promising but studies are mostly small.

PEA is a naturally occurring fatty acid amide found in trace amounts in egg yolks and soy lecithin, and produced on-demand in cell membranes during inflammation and pain. It primarily activates the nuclear receptor PPAR-α and modulates mast cell degranulation, dampening neuroinflammation and pain sensitization. Clinical trials show reduced chronic neuropathic pain (sciatica, carpal tunnel), modest lowering of inflammatory markers, and some improvement in atopic dermatitis symptoms. Adults with chronic nerve pain, osteoarthritis, or atopic skin conditions that persist despite standard anti-infl

Proven Benefits

01
Reduces chronic neuropathic pain
02
May lower inflammatory markers
03
May improve atopic dermatitis sympt

Protocol

Amount
600 mg
Frequency
Twice daily for 3-4 weeks, then once daily
When
With or after meals to minimize mild stomach discomfort; consistency matters more than specific timing.

Onset Time

4-8 weeks for pain relief; up to 12 weeks for skin benefits.

Who Should Consider

Adults with chronic neuropathic pain
People with carpal tunnel or sciatica
Those with atopic dermatitis
Individuals with treatment-resistant OA pain

Food Sources

  • Egg yolks (~0.3 mg per yolk, clinically negligible)
  • Soy lecithin and soybeans (trace amounts)
  • Peanuts and alfalfa (very small quantities)

How It Works

PEA binds to the nuclear receptor PPAR-α, switching off pro-inflammatory gene transcription and mast cell activation. It also indirectly enhances endocannabinoid tone by reducing anandamide breakdown, calming hyperexcitable pain pathways without psychoactive effects.

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