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Physicochemical and physiological mechanisms for the effects of food on drug absorption: The role of lipids and pH
dc.contributor.authorCharman, William N.en_US
dc.contributor.authorPorter, Christopher J. H.en_US
dc.contributor.authorMithani, Sabenaen_US
dc.contributor.authorDressman, Jennifer B.en_US
dc.date.accessioned2013-04-08T20:50:06Z
dc.date.available2013-04-08T20:50:06Z
dc.date.issued1997-03en_US
dc.identifier.citationCharman, William N.; Porter, Christopher J. H.; Mithani, Sabena; Dressman, Jennifer B. (1997). "Physicochemical and physiological mechanisms for the effects of food on drug absorption: The role of lipids and pH." Journal of Pharmaceutical Sciences 86(3): 269-282. <http://hdl.handle.net/2027.42/97269>en_US
dc.identifier.issn0022-3549en_US
dc.identifier.issn1520-6017en_US
dc.identifier.urihttps://hdl.handle.net/2027.42/97269
dc.description.abstractDrugs are absorbed after oral administration as a consequence of a complex array of interactions between the drug, its formulation, and the gastrointestinal (GI) tract. The presence of food within the GI tract impacts significantly on transit profiles, pH, and its solubilization capacity. Consequently, food would be expected to affect the absorption of co‐administered drugs when their physicochemical properties are sensitive to these changes. The physicochemical basis by which ingested food/lipids induce changes in the GI tract and influence drug absorption are reviewed. The process of lipid digestion is briefly reviewed and considered in the context of the absorption of poorly water‐soluble drugs. The effect of food on GI pH is reviewed in terms of location (stomach, upper and lower small intestine) and the temporal relationship between pH and drug absorption. Case studies are presented in which postprandial changes in bioavailability are rationalized in terms of the sensitivity of the physicochemical properties of the administered drug to the altered GI environment.en_US
dc.publisherJohn Wiley & Sons, Inc.en_US
dc.titlePhysicochemical and physiological mechanisms for the effects of food on drug absorption: The role of lipids and pHen_US
dc.typeArticleen_US
dc.rights.robotsIndexNoFollowen_US
dc.subject.hlbsecondlevelPharmacy and Pharmacologyen_US
dc.subject.hlbtoplevelHealth Sciencesen_US
dc.description.peerreviewedPeer Revieweden_US
dc.contributor.affiliationumCollege of Pharmacy, University of Michigan, Ann Arbor, MI 48109.en_US
dc.contributor.affiliationotherInstitut fur Pharmazeutische Technologie, Johann Wolfgang Goethe‐Universitat, D‐60439 Frankfurt am Main, Marie‐Curie‐Strase 9, Germany.en_US
dc.contributor.affiliationotherDepartment of Pharmaceutics, Victorian College of Pharmacy, Monash University (Parkville Campus), 381 Royal Parade, Parkville, Victoria 3052, Australia.en_US
dc.contributor.affiliationotherDepartment of Pharmaceutics, Victorian College of Pharmacy, Monash University (Parkville Campus), 381 Royal Parade, Parkville, Victoria 3052, Australia.en_US
dc.identifier.pmid9050793en_US
dc.description.bitstreamurlhttp://deepblue.lib.umich.edu/bitstream/2027.42/97269/1/1_ftp.pdf
dc.identifier.doi10.1021/js960085ven_US
dc.identifier.sourceJournal of Pharmaceutical Sciencesen_US
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