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A New Co‐micronized Composite Including Palmitoylethanolamide and Polydatin (PEA/PLD) Shows a Superior Efficacy Compared to the Simple Association on in in Vivo and in Vitro Models of Inflammation.
Author(s) -
Siracusa Rosalba,
bruschetta giuseppe,
impellizzeri daniela,
esposito emanuela,
cuzzocrea salvatore
Publication year - 2015
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.29.1_supplement.1023.8
Subject(s) - palmitoylethanolamide , pharmacology , in vivo , inflammation , chemistry , oxidative stress , pea protein , carrageenan , in vitro , antioxidant , biochemistry , medicine , biology , agonist , immunology , receptor , microbiology and biotechnology , cannabinoid receptor
Palmitoylethanolamide (PEA), an endogenous fatty acid amide belonging to the N‐acylethanolamine family, has anti‐inflammatory and neuroprotective effects. However, PEA lacks direct capacity to prevent formation of free radicals. Polydatin (PLD) that is a natural precursor of resveratrol, has antioxidant activity. Thus, the combination of PEA and PLD could have beneficial effects on inflammatory process and oxidative stress. For this reason the aim of the present study was to compare the effects of micronized PEA (PEA‐m) and PLD association (PEA‐m+PLD) in the ratio 10:1 and of a new co‐micronized compound containing PEA and PLD (PEA/PLD) on the carrageenan‐induced rat paw model of inflammation. By western blot analysis, we demonstrated that the inflammatory response, oxidative stress, paw edema and thermal hyperalgesia were reduced by both compounds but the effects of co‐micronized compound PEA/PLD were superior to those of association of single compounds (PEA‐m+PLD) for several analyzed parameters. The results obtained in in vivo study were confirmed by in vitro models of inflammation. These data show a greater anti‐inflammatory and anti‐oxidant effects by using orally administration of new co‐micronized compound PEA/PLD compared to the association of PEA‐m+PLD on rat paw carrageenan–induced model of inflammatory pain and in in vitro study.