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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
  • Abstract:

    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

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Last update 4 October 2019

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