Luteolin is a bioflavonoid that neutralizes free radicals, reducing oxidative stress, which is held to be associated with aging. It is naturally occurring in many foods including artichoke, celery, parsley and peanuts.
Like PEA, luteolin has several mechanisms of action. It inhibits mast cells, as well as mast cell-dependent T cell activation. Luteolin modulates microglial activation and inhibits pro-inflammatory cytokine production. It also acts on GABA and opioid receptors in the spinal cord.
The combination of PEA with luteolin has been shown to decrease mast cell activation significantly more than PEA or luteolin alone, and to reduce pro-inflammatory cytokines (TNF-alpha, IL-1 beta, IL-6) and chemokines (MIP-1 alpha, MIP-2) significantly more than PEA or luteolin alone. Additionally, PEA with luteolin was shown to reduce oxidative and nitrosative damage more effectively than PEA or luteolin alone.
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