the purpose of the present study was to explore the passive and electrically assisted transdermal transport of granisetron hydrochloride (gra) in solution and gel formulation through iontophoresis and also the feasibility of delivering therapeutic amounts of drug for the treatment of chemotherapy-induced nausea and vomiting. in this study, iontophoretic permeation of gra through guinea pig skin...

agricultural advancement and population growth have prompted increases in food supplies, and higher crop yields have been made possible through the application of fertilizers. large quantities of livestock and poultry on farms, along with the accumulation of biomass and agricultural residues, can cause contamination of ground water resources and other water sanitation concerns in both developin...

Monosodium glutamate (MSG) is a flavor enhancer and food additive with unique umami taste. Due to its widespread use in humans, this study focused on the cytotoxicity, anti-diabetic effect, interaction protein digestion by performing standardized static vitro model lipid estimating free fatty acids released from 0.5 g of olive oil during intestinal lipolysis. The showed that monosodium has an a...

Monosodium glutamate (MSG) is a worldwide flavor enhancer. The excessive concentration in nerve tissue induces the death of cells, known as excitotoxicity. In orofacial region, cells’ affects pain perception such mechanical hyperalgesia and allodynia. aim present study was to examine response modification estimated total number trigeminal ganglion sensory neurons after sub chronic oral administ...

Gustatory and visceral stimulation from food regulates digestion and nutrient use. Free L-glutamate (Glu) release from digested protein is responsible for umami taste perception in the gut. Moreover, monosodium Glu (MSG) is widely used as a flavor enhancer to add umami taste in various cuisines. Recent studies indicate that dietary Glu sensors and their signal transduction system exist in both ...

Guanosine produced by fermentation is one of the nucleosides most readily available on an industrial scale. We have recently developed several processes leading to known antiviral agents starting with guanosine. The processes involve enzymatic transglycosylation for stavudine (d4T), chemical transpurination for acyclovir and ganciclovir, and novel alkylauon for penciclovir and famciclovir. Intr...

background: l-glutamic acid is one of the major amino acids that is present in a wide variety of foods. it is mainly used as a food additive and flavor enhancer in the form of sodium salt. corynebacterium glutamicum (c. glutamicum) is one of the major organisms widely used for glutamic acid production. methods: the study was dealing with immobilization of c. glutamicum and mixed culture of c. g...

Monosodium glutamate (MSG) is a flavor enhancer, largely used in the food industry and it was reported to have excitotoxic effects. Higher amounts of MSG consumption have been related with increased risk of many diseases, including Chinese restaurant syndrome and metabolic syndromes in human. This study investigated the protective effects of N-acetylcysteine (NAC) on MSG-induced cytotoxicity in...