PEA protects against bacterial infection by using innate immune modulation involving MCs, macrophages and microglia. Prophylactic PEA at a dose of 0.1 mg/kg body fat extended survival rate and lowered neuro-inflammation in an aged murine bacterial meningitis product, in the absence of antibiotics [42]. Consequently, investigate is focused on https://robertr724hif8.tkzblog.com/profile