Palmitoylethanolamide, commonly known as PEA, has become a widely recognized compound in the world of dietary supplements. Found throughout the body and in certain foods, PEA is a fatty acid amide that has been the subject of scientific research for decades. Today, it is available in various supplement forms, with ultra micronized PEA representing one of the most refined and studied versions of this compound.

What Is PEA (Palmitoylethanolamide)?

PEA is a fatty acid amide belonging to the family of N-acylethanolamines. It is produced endogenously — meaning the body generates it on its own — and is also found in small amounts in foods such as:

• Egg yolk
• Soybeans
• Peanuts
• Alfalfa

PEA is composed of palmitic acid and ethanolamine, two compounds widely found in nature and has been studied extensively in the context of its biological role.*

The Origins of PEA Research

PEA was first identified in the 1950s when researchers studying egg yolk and other food sources discovered a biologically active compound with noteworthy properties. Nobel Prize-winning scientist Rita Levi-Montalcini was among those who contributed to later research on PEA, helping to elevate its scientific profile during the latter half of the 20th century. Her work, along with that of numerous other researchers, helped establish PEA as a compound of significant scientific interest.

Since then, PEA has been the focus of a substantial body of published research, making it one of the more thoroughly studied endogenous fatty acid amides.

How PEA Supplements Are Used

PEA dietary supplements are available in several forms, including capsules, tablets, and powders. Ultra micronized PEA, in particular, has gained recognition due to its refined particle size.

Common ways PEA supplements are incorporated into routines include:

• Capsule or tablet form taken as part of a daily supplement regimen
• Powder mixed into beverages or shakes
• Combined formulations that include other plant-derived compounds

Interesting Facts About PEA

• PEA was first isolated from egg yolk in the 1950s and has since been identified in a wide range of food sources.
• The body produces PEA on its own, classifying it as an endogenous compound.
• PEA belongs to the N-acylethanolamine family of fatty acid amides.
• It is composed of palmitic acid and ethanolamine, both widely occurring in nature.
• PEA interacts with PPAR-α, a receptor involved in various cellular processes.*
• Ultra micronized PEA has a significantly reduced particle size compared to standard PEA.
• PEA is found in foods such as egg yolk, soybeans, peanuts, and alfalfa.

PEA in Modern Supplement Formulations

As interest in endogenous compounds and their roles in human biology continues to grow, PEA has become a prominent ingredient in dietary supplement formulations. Its well-documented history in scientific research, combined with its presence in everyday foods, makes it a notable compound in the broader landscape of nutritional science. You can also learn about our philosophy on how you can code your age.

As always, talk to your doctor before taking any PEA supplements. Get professional advice if you think you might need any supplement or are already taking one to ensure you’re not exceeding the amounts you may need.