Palmitoylethanolamide (PEA) is an endogenous lipid compound, naturally produced by the body in response to inflammatory and painful stimuli.
One of the main limitations of PEA supplementation concerns its chemical nature: being a lipophilic molecule, it has poor affinity with the aqueous environment of the gastrointestinal tract, which significantly reduces its absorption and, consequently, its systemic bioavailability.
PEAssimil: high bioavailability PEA
PEAssimil is born from a specific technological process that aims to overcome the limitation of PEA in terms of bioavailability.
The processing involves the aggregation of sunflower phospholipids, particularly lecithin, around micronized PEA particles (reduced to a size smaller than 25 microns).
Phospholipids, by their nature, possess a hydrophilic and a lipophilic portion. This allows them to spontaneously organize into structures called micelles. These micelles encapsulate the PEA particles inside them, exposing the water-compatible portion toward the aqueous intestinal environment. In this way, the PEA is effectively emulsified: while remaining a lipophilic molecule, it manages to disperse in an aqueous environment in a stable and efficient manner.
This mechanism facilitates the contact of the PEA with the intestinal mucosa and favors its absorption through the epithelial cells, increasing its bioavailability, that is the amount of active ingredient that reaches the systemic circulation compared to non-vectored PEA formulations.