Palmitoylethanolamide (PEA) has been suggested to have useful analgesic properties and to be devoid of unwanted effects. Here, we have examined critically this contention, and discussed available data concerning the pharmacokinetics of PEA and its formulation. Sixteen clinical trials, six case reports/pilot studies and a meta‐analysis of PEA as an analgesic have been published in the literature. For treatment times up to 49 days, the current clinical data argue against serious adverse drug reactions (ADRs) at an incidence of 1/200 or greater. For treatment lasting more than 60 days, the number of patients is insufficient to rule out a frequency of ADRs of less than 1/100. The six published randomized clinical trials are of variable quality. Presentation of data without information on data spread and nonreporting of data at times other than the final measurement were among issues that were identified. Further, there are no head‐to‐head clinical comparisons of unmicronized vs. micronized formulations of PEA, and so evidence for superiority of one formulation over the other is currently lacking. Nevertheless, the available clinical data support the contention that PEA has analgesic actions and motivate further study of this compound, particularly with respect to head‐to‐head comparisons of unmicronized vs. micronized formulations of PEA and comparisons with currently recommended treatments.

The anti‐inflammatory agent palmitoylethanolamide (PEA) reduces cyclooxygenase (COX) activity in vivo in a model of inflammatory pain. It is not known whether the compound reduces prostaglandin production in RAW264.7 cells, whether such an action is affected by compounds preventing the breakdown of endogenous PEA, whether other oxylipins are affected, or whether PEA produces direct effects upon the COX‐2 enzyme. RAW264.7 cells were treated with lipopolysaccharide and interferon‐γ to induce COX‐2. At the level of mRNA, COX‐2 was induced >1000‐fold following 24 h of the treatment. Coincubation with PEA (10 μmol/L) did not affect the levels of COX‐2, but reduced the levels of prostaglandins D2 and E2 as well as 11‐ and 15‐hydroxyeicosatetraenoic acid, which can also be synthesised by a COX‐2 pathway in macrophages. These effects were retained when hydrolysis of PEA to palmitic acid was blocked. Linoleic acid‐derived oxylipin levels were not affected by PEA. No direct effects of PEA upon the oxygenation of either arachidonic acid or 2‐arachidonoylglycerol by COX‐2 were found. It is concluded that in lipopolysaccharide and interferon‐γ‐stimulated RAW264.7 cells, PEA reduces the production of COX‐2‐derived oxylipins in a manner that is retained when its metabolism to palmitic acid is inhibited.