Palmitoylethanolamide (PEA) is a food component known since 1957. PEA is synthesized and metabolized in animal cells via a number of enzymes and exerts a multitude of physiological functions related to metabolic homeostasis. Research on PEA has been conducted for more than 50 years, and over 350 papers are referenced in PubMed describing the physiological properties of this endogenous modulator and its pharmacological and therapeutical profile. The major focus of PEA research, since the work of the Nobel laureate Levi-Montalcini in 1993, has been neuropathic pain states and mast cell related disorders. However, it is less known that 6 clinical trials in a total of nearly 4000 people were performed and published last century, specifically studying PEA as a therapy for influenza and the common cold. This was done before Levi-Montalcini’s clarification of PEA’s mechanism of action, analyzing the role of PEA as an anti-inflammatory agent. We will review in depth these studies, as the results support the effectiveness and safety of PEA in flu and respiratory infections.
By Dr John Briffa on 22 November 2013
The winter heralds ‘flu season’, and many will be urged to get them themselves adequately protected through vaccination. A recent piece in the British Medical Journal  by Dr Peter Doshi (from the John Hopkins University School of Medicine in Baltimore, US) makes the point that public health campaigns often present flu vaccination as a no-brainer: we’re all at risk of flu and its complications, the flu shot is risk free, and vaccination saves lives. However, as Peter Doshi goes on to explain, all these assertions are open to question.
Dr Doshi questions the trend for increasing numbers of people being defined as ‘at risk’. In 1960, this definition only applied to individuals aged 65 or older. By 2010, this definition had extended to everyone over six months of age.
It is often claimed that flu vaccination saves lives. This claim…
View original post 354 more words