Fenyletylin

Fenyletylin, in some contexts the Finnish designation for phenylethylamine (PEA), is an organic amine belonging to the class of phenethylamines. Its chemical structure comprises a benzene ring attached to an ethylamine chain (C6H5-CH2-CH2-NH2). In biological systems it is produced from phenylalanine by enzymatic decarboxylation and can act as a neuromodulator and as a precursor to other monoamine neurotransmitters, although its central effects are limited by rapid metabolism.

Occurrence and biosynthesis: Fenyletylin occurs in trace amounts in various foods, including chocolate and certain cheeses, with levels influenced by processing and maturation. Endogenously, it is formed through phenylalanine decarboxylation and is quickly metabolized by enzymes such as monoamine oxidase B, giving it a short biological half-life. Its activity in the human brain is typically modest unless altered by external factors that affect neurotransmitter turnover.

Uses and effects: In industry, phenylethylamine is used as a chemical intermediate in the synthesis of pharmaceuticals and fragrance compounds. It is also marketed in some jurisdictions as a dietary supplement marketed for mood or energy effects, though robust clinical evidence for these benefits is limited. Potential effects mirror sympathetic activation and monoamine system modulation, and responses can vary among individuals. Caution is advised for people taking medications that influence monoamine levels.

Safety and regulation: Dietary levels of fenyletylin are generally considered safe. Higher, non-dietary doses can cause adverse effects such as headaches, insomnia, anxiety, or cardiovascular symptoms due to increased sympathetic activity. Use with monoamine oxidase inhibitors or in people with cardiovascular conditions should be approached with professional guidance.