In vitro food-drug interaction study: Which milk component has a decreasing effect on the bioavailability of ciprofloxacin?

Journal of Pharmaceutical and Biomedical Analysis

Volumn 52, Issue 1, 2010, Pages 37-42

  Papai K ^a   Budai, M ^a   Ludanyi K ^a   Antal, I ^a   Klebovich, I ^a  

^a SEMMELWEIS UNIVERSITY   (Hungary)

Author keywords

Casein; Ciprofloxacin; In vitro dissolution; Milk drug interaction study; Milky medium

Indexed keywords

ARIPIPRAZOLE; CALCIUM; CASEIN; CIPRINOL; CIPROFLOXACIN; UNCLASSIFIED DRUG; WATER;

ADSORPTION; AREA UNDER THE CURVE; ARTICLE; COMPLEX FORMATION; CONTROLLED STUDY; DAIRY PRODUCT; DRUG ABSORPTION; DRUG BIOAVAILABILITY; DRUG COATING; DRUG SOLUBILITY; DRUG STRUCTURE; FOOD COMPOSITION; FOOD DRUG INTERACTION; GASTROINTESTINAL TRACT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IN VITRO STUDY; MASS SPECTROMETRY; MILK; PH; PRIORITY JOURNAL; SIMULATION; SOLID PHASE EXTRACTION;

ANIMALS; ANTI-INFECTIVE AGENTS; BIOLOGICAL AVAILABILITY; CALCIUM; CASEINS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CIPROFLOXACIN; FOOD-DRUG INTERACTIONS; HYDROGEN-ION CONCENTRATION; KINETICS; LIPIDS; MILK; REPRODUCIBILITY OF RESULTS; SOLID PHASE EXTRACTION; SOLUBILITY; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; TABLETS;

EID: 74249121962     PISSN: 07317085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jpba.2009.12.003     Document Type: Article

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