Interactions between food components and drugs. Part 5: Effect of acetylation and amidation of pectins on the interaction with drugs

International Journal of Pharmaceutics

Volumn 158, Issue 1, 1997, Pages 99-107

  Dongowski, Gerhard ^a   Schnorrenberger, Beate ^a,b   Plätzer, Manuela ^b   Schwarz, Maria ^b   Neubert, Reinhard ^b  

^a GERMAN INSTITUTE OF HUMAN NUTRITION   (Germany)

^b MARTIN LUTHER UNIVERSITY HALLE WITTENBERG   (Germany)

Author keywords

Acetylation; Affinity capillary electrophoresis; Amidation; Artificial lipid membranes; Drugs; Interactions; Pectin; Propranolol; Tetracycline; Transport

Indexed keywords

PECTIN; PROPRANOLOL; TETRACYCLINE;

ACETYLATION; AMIDATION; ARTICLE; BINDING AFFINITY; CAPILLARY ELECTROPHORESIS; CHEMICAL MODIFICATION; FOOD DRUG INTERACTION; LIPID MEMBRANE; PRIORITY JOURNAL;

EID: 0030734620     PISSN: 03785173     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0378-5173(97)00252-4     Document Type: Article

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