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SOLUBILITY-ENHANCING CONSEQUENCES INDUCED BY FOOD COMPONENTS

  • In: B3 - “To eat or not to eat”: how does food impact drug efficacy? on Thursday, 1 October 2015, 12:30-14:00
  • At: Düsseldorf (Germany) (2015)
  • 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 28 September 2023

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