-Acylethanolamines, anandamide and food intake

Harald S. Hansen , Thi Ai Diep

Anandamide and the other acylethanolamines, . oleoylethanolamide (OEA), palmitoylethanolamide (PEA), and linoleoylethanolamide (LEA), may be formed by several enzymatic pathways from their precursors, which are the -acylated ethanolamine phospholipids. The exact enzymatic pathways involved in their biosynthesis in specific tissues are not clarified. It has been suggested that endogenous anandamide could stimulate food intake by activation of cannabinoid receptors in the brain and/or in the intestinal tissue. On the other hand, endogenous OEA and PEA have been suggested to inhibit food intake by acting on receptors in the intestine. At present, there is no clear role for endogenous anandamide in controlling food intake via cannabinoid receptors, neither centrally nor in the gastrointestinal tract.

Mots clés: oleoylethanolamide; palmitoylethanolamide; satiety; food intake; dietary fat; Acyl-S-CoA; CB1; FAAH; FAAH-2; FATP1; GDE1; GP-NAE; HF; HS-CoA; LEA; NAAA; NAE; NAPE; NAPE-PLD; -arachidonoyl-PE; OEA; PEA; PPARα; PPARγ; PPY; PTPN22; SEA; TRPV1; WT

Harald S. Hansen, Thi Ai Diep. -Acylethanolamines, anandamide and food intake. Biochemical Pharmacology, 2009, 78 (6), pp.553. ⟨10.1016/j.bcp.2009.04.024⟩. ⟨hal-00506791⟩