Mechanistic investigation of food effect on disintegration and dissolution of BCS class III compound solid formulations: The importance of viscosity

Biopharmaceutics and Drug Disposition

Volumn 33, Issue 7, 2012, Pages 403-416

  Radwan, Asma ^a   Amidon, Gordon L ^b   Langguth, Peter ^a  

^a JOHANNES GUTENBERG UNIVERSITY   (Germany)

^b UNIVERSITY OF MICHIGAN   (United States)

Author keywords

bioavailability; food effect; tablet disintegration; tablet dissolution; viscosity

Indexed keywords

CHOLINERGIC RECEPTOR; TROSPI; TROSPIUM CHLORIDE; UNCLASSIFIED DRUG;

ARTICLE; DISSOLUTION; DRUG ABSORPTION; DRUG BIOAVAILABILITY; DRUG FORMULATION; DRUG PENETRATION; DRUG SOLUBILITY; FOOD AND DRUG ADMINISTRATION; FOOD COMPOSITION; FOOD DRUG INTERACTION; FOOD INTAKE; HUMAN; SIMULATION; TABLET DISINTEGRATION; VISCOSITY;

BIOPHARMACEUTICS; BUFFERS; CHEMISTRY, PHARMACEUTICAL; COMPUTER SIMULATION; FOOD; FOOD-DRUG INTERACTIONS; GALACTANS; GASTROINTESTINAL TRACT; HUMANS; MANNANS; METHYLCELLULOSE; MODELS, BIOLOGICAL; NORTROPANES; PERMEABILITY; PLANT GUMS; SOLUBILITY; TABLETS; VISCOSITY;

EID: 84867101894     PISSN: 01422782     EISSN: 1099081X     Source Type: Journal    
DOI: 10.1002/bdd.1798     Document Type: Article

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