SOLUBILITY-ENHANCING CONSEQUENCES INDUCED BY FOOD COMPONENTS
- At: 2015 FIP Congress in Düsseldorf (Germany)
- Type: Presentation
- By: PAULETTI, Giovanni (University of Cincinnati, Winkle College of Pharmacy, Cincinnati, United States)
- Co-author(s): Giovanni Pauletti
Poor aqueous solubility of an active pharmaceutical ingredient (API) limits oral bioavailability and, consequently, restricts therapeutic benefit for patients. During drug development, pharmaceutical scientists utilize various excipients to maximize aqueous solubility with the objective to create drug products suitable for oral administration. In.. The access to the whole abstract and the presentation file is available to FIP members and to congress participants of that specific congress.