“…Although PEA is present in several dietary sources, its levels in foods are too low to represent an adequate intake in pathological conditions and a further exogenous supplementation must be considered [ 21 , 22 , 23 ]. However, exogenous PEA administration may significantly counteract neuroinflammation at the cellular level only in micronized (mPEA, 2–10 μm range) or ultra-micronized (umPEA, 0.8–6 μm range) forms, while in the native state (naïve PEA), due to the large particle size (from 100 up to 2000 μm range), PEA showed a poor absorption that significantly reduced its distribution and bioavailability, providing a low biological effect [ 23 , 24 , 25 , 26 ]. Also, it was demonstrated that mPEA and umPEA, in combination with natural compounds (co-micronized or co-ultra-micronized forms, respectively), such as the antioxidant polydatin (e.g., mPEAPol), demonstrated a synergistic effects and stronger biological activity [ 21 ].…”