Composition of acylethanolamides from olive oil fatty acids
AssigneeEpitech Group S.r.l.
InventorsFrancesco Della Valle, Maria Federica Della Valle, Gabriele Marcolongo, Chiara Gomiero
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Abstract
A composition of acylethanolamides is obtained from olive oil fatty acids and is used in treating neuroinflammation. The acylethanolamide complex includes (weight percentages): oleoylethanolamide (OEA) C18:1 60-65% palmitoylethanolamide (PEA) C16:0 5-20% linoleylethanolamide (LEA) C18:2 5-20% stearoylethanolamide (SEA) C18:0 1-2% palmitoylethanolamide (POEA) C16:1 0.1-0.8% myristoylethanolamide (MEA) C14:0 0.02-0.15% mixture of glycerides 4-6% glycerol 6-8%. A method obtains the acylethanolamide complex and formulations contain the acylethanolamide complex.
Claims19
An acylethanolamide composition comprising (percentages by weight):
- oleoylethanolamide (OEA) C18:1
- 60-65%
- palmitoylethanolamide (PEA) C16:0
- 5-20%
- linoleylethanolamide (LEA) C18:2
- 5-20%
- stearoylethanolamide (SEA) C18:0
- 1-2%
- palmitoleoylethanolamide (POEA) C16:1
- 0.1-0.8%
- myristoylethanolamide (MEA) C14:0
- 0.02-0.15%
- mixture of glycerides
- 4-6%
- glycerol
- 6-8%.
Dependencies are inferred from the claim text.