PEA (not the green type) & COVID
In May this year a study was published that demonstrates how a readily available nutrient called Palmitoylethanolamide (PEA) may inhibit SARS-CoV-2 entry to the body. At P.I.M we have an interest in this nutrient for a variety of reasons but in this particular case, Palmitoylethanolamide (PEA) is a fatty acid that may also counteract SARS-CoV-2 entry and its replication, as shown in the newly released study.
Lipids (fats) play a crucial role in the transport of viruses. Recent evidence shows that lipid involvement in viral infection goes much further. During replication, many viruses rearrange internal lipid membranes to create niches where they replicate and assemble. Because of the close connection between lipids and inflammation, the derangement of lipid metabolism also results in the production of inflammatory stimuli. Due to its pivotal function in the viral life cycle, lipid metabolism has become an area of intense research to understand how viruses seize lipids and to design antiviral drugs targeting lipid pathways. The published study can be found here: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9146540/pdf/viruses-14-01080.pdf"