A two-part study was conducted with three poorly water soluble
drugs (phenylbutazone, tolbutamide, theophylline) to develop two new
drug delivery systems based on physical-chemical approaches.
In the first part, tolbutamide and phenylbutazone were made into
solid dispersions with various excipients using a lyophilization
technique. In vitro dissolution studies of these...
Rats given morphine-codeine combinations exhibited significantly
increased hotplate reaction times compared with rats given
an analgesic dose of one agent alone. Genera, species, sex, protein
binding and metabolism were studied as possible implicating factors
for the increased reaction times. Both male and female rats exhibited
increased reaction time, and showed...
The purpose of this study was to monitor coronary responses
occurring in the S-T segment of an electrocardiogram before, during
and after exercise following a "standard" carbohydrate-loading schedule with varied vitamin B-6 supplementation. The study was conducted
using four college-aged males who had been training a minimum of two
Reported here is an investigation to determine if azinphos-methyl (AZM), an
organophosphate insecticide, adducts to hemoglobin, and if so, whether the
hemoglobin adduct could be used as a quantitative marker of occupational AZM
exposure. We hypothesized that AZM, or a metabolite of AZM, binds to hemoglobin
in erythrocytes forming an...
Indole-3-carbinol (I3C), the most abundant metabolite of glucobrassicins, is
found in cruciferous vegetables such as broccoli, Brussels sprouts, cabbage and
cauliflower. I3C has been shown to have anticarcinogenic activity against many
chemical carcinogens in multiple target organs in animal models. However, the
anticarcinogenic activity of I3C is considered indirect since...
Representing the most common flavonoid consumed in the American diet, the flavanols and their polymeric condensation products, the proanthocyanidins, are regarded as functional ingredients in various beverages, whole and processed foods, herbal remedies and supplements. Their presence in food affects food quality parameters including astringency, bitterness, sourness, sweetness, salivary viscosity,...
Wheat (Triticum aestivum) is one of the world’s major staple food crops, with flour produced from starchy endosperm being used for breads, cakes, noodles and various other wheat-based foods. The unique bread making properties of wheat are primarily attributed to its gluten-forming storage proteins: gliadins and glutenins. This study investigated...