Luteolin is a bioflavonoid with potent antioxidant and anti-inflammatory properties. 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. In addition, it 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.*