Palmitoylethanolamide (PEA)
Palmitoylethanolamide (PEA) is natural fatty molecule produced by the human body but also by animals and plants. Often in people with chronic disorders, the body does not produce enough PEA, which can cause problems.
Italian neurobiologist and Nobel Prize winner Rita Levi-Montalcini identified palmitoylethanolamide (PEA) as a naturally occurring molecule involved in a variety of cellular functions and described its value in treating chronic pain and inflammation.
PEA has been shown to have neuroprotective, anti-inflammatory, anti-nociceptive (antipain) properties.
Palmitoylethanolamide (PEA) can be found in food such as meat, egg yolks, soy beans and peanuts.
Palmitoylethanolamide, PEA, N-(2hydroxyethyl)-palmitamide, palmidrol
One of the most common pain condition in urban Romanian population aged 20-55 years old experience is the back pain (62%).
Information source:
GfK 2013 report "Prevalence of pain among Romanian population: headaches, back and dental pain are the most common ones". The even distribution of back pain across all age groups, from ages 20 to 55, is alarming.
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