Features:

• PEA is found in nearly all animal tissues, human milk, and many foods
• Our body produces PEA to protect and repair tissues and minimize pain
• Since its discovery in 1957, PEA has been studied extensively for its anti-inflammatory, neuro-protective and analgesic properties
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• PEA occurs naturally in the body and in many foods
• No side effects have been reported with its use, even at the highest doses
• Luteolin is a bioflavonoid with potent antioxidant and anti-inflammatory properties
• It is naturally occurring in many foods including; artichoke, celery, parsley and peanuts
• Like PEA, luteolin has several mechanisms of action
• It inhibits mast cells, as well as mast cell-dependent T cell activation
• Luteolin modulates microglial activation and inhibits pro-inflammatory cytokine production
• It also acts on GABA and opioid receptors in the spinal cord
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• The combination of PEA with luteolin has been shown to decrease mast cell activation significantly more than PEA or luteolin alone, and to reduce pro-inflammatory cytokines (TNF-alpha, IL-1 beta, IL-6) and chemokines (MIP-1 alpha, MIP-2) significantly more than PEA or luteolin alone
• Additionally, PEA with luteolin was shown to reduce oxidative and nitrosative damage more effectively than PEA or luteolin alone
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