This article is devoted to the pharmaceutical development of medical hemostatic foam. The method parenchymal bleeding modeling in liver rats was used assess activity various concentrations aluminum and iron chloride. Also assessment sedimentation rate density samples foam made when polysorbates-20 -80 were added it concentration range 0-0,75%. It found that from point view its safety efficacy c...

Liquid protein formulations are prone to form aggregates. The effect of nonionic surfactants such as Polysorbate 20 (PS 20) and n-Dodecyl β-D-maltoside (DDM) on the prevention of aggregation and conformational changes of recombinant human IFNβ-1b (rhIFN β_1b) was explored. Polysorbate has been used in formulations of protein pharmaceuticals. There have been concerns about using PS 20 due to its...

The aim of the present research was to explore whether food emulsifier polysorbate 80 can enhance the absorption of di-(2-ethylhexyl) phthalate (DEHP) and its possible mechanism. We established the high-performance liquid chromatography (HPLC) method for detecting DEHP and its major metabolite, mono-ethylhexyl phthalate (MEHP) in rat plasma, and then examined the toxicokinetic and bioavailabili...

Docetaxel (DTX) is a very important member of taxoid family. Despite several alternative delivery systems reported recently, DTX formulated by Polysorbate 80 and alcohol (Taxotere®) is still the most frequent administration in clinical practice. In this study, we incorporated DTX into Polysorbate 80/Phospholipid mixed micelles and compared its structural characteristics, pharmacokinetics, biodi...

Astaxanthin is a carotenoid with antioxidant properties, synthesised by plants and algae, and distributed in marine seafood. Astaxanthin is also available as a food supplement, but, like other carotenoids, is a very lipophilic compound and has low oral bioavailability. However, bioavailability can be enhanced in the presence of fat. There is not much information in the literature about the phar...

Obtaining gluten-free bakery products is technologically difficult and the combination of several ingredients and change of traditional processes is often required. The gluten free dough does not have the ability to retain the gas generated during fermentation and baking, yielding bread with low specific volume and firm and rubbery breadcrumb. Hydrocolloids, emulsifiers, milk products, proteins...