ABSTRACT
Typhoid fever (TF) is an acute systemic infection caused by Salmonella Typhi, Salmonella Para Typhi A and Salmonella Para Typhi B. It is transmitted by the fecal oral route mainly via contaminated food and water. The developing countries have high rate of morbidity and mortality due to Typhoid fever, epidemics take place in developed world also. There are increased incidences of multi drug resistant in S. typhi strains that has further complicated its management and only a few antibiotics are now effective in treatment of typhoid. We report that the aqueous extracts of fruit peel Citrus sinensis (L.) confer anti typhoid activity against Salmonella Typhi, Salmonella Para Typhi A and Salmonella Para Typhi B respectively on comparison with ciprofloxacin.
Key words: Typhoid fever, Salmonella Typhi, Salmonella Para Typhi A , Salmonella Para Typhi B, anti typhoid activity, Citrus sinensis.
Typhoid fever (TF) is an acute systemic infection caused by Salmonella Typhi, Salmonella Para Typhi A and Salmonella Para Typhi B. It is transmitted by the fecal oral route mainly via contaminated food and water. The developing countries have high rate of morbidity and mortality due to Typhoid fever, epidemics take place in developed world also. There are increased incidences of multi drug resistant in S. typhi strains that has further complicated its management and only a few antibiotics are now effective in treatment of typhoid. We report that the aqueous extracts of fruit peel Citrus sinensis (L.) confer anti typhoid activity against Salmonella Typhi, Salmonella Para Typhi A and Salmonella Para Typhi B respectively on comparison with ciprofloxacin.
Key words: Typhoid fever, Salmonella Typhi, Salmonella Para Typhi A , Salmonella Para Typhi B, anti typhoid activity, Citrus sinensis.
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ABSTRACT
Taste is an important factor in the development of dosage form.Taste is an important parameter governing compliance. Several oral pharmaceuticals and bulking agents have unpleasant, bitter-tasting components. Nevertheless it is that arena of product development that has been overlooked and undetermined for its importance. Taste masking technologies offer a great scope for invention and patents. Several approaches like adding flavors and sweeteners, use of lipoproteins for inhibiting bitterness, numbing of taste buds, coating of drug with inert agents, microencapsulation, multiple emulsion, viscosity modifiers, vesicles and liposomes, prodrug formation, salt formation, formation of inclusion and molecular complexes, solid dispersion system and application of ion exchange resins have been tried by the formulators to mask the unpleasant taste of the bitter drugs. The present review attempts to give a brief account of different technologies of taste masking with respect to dosage form and novel methods of evaluation of taste masking effect.
Key words: Taste masking, Taste Buds, Technologies, microencapsulation, prodrug, Evaluation.
Taste is an important factor in the development of dosage form.Taste is an important parameter governing compliance. Several oral pharmaceuticals and bulking agents have unpleasant, bitter-tasting components. Nevertheless it is that arena of product development that has been overlooked and undetermined for its importance. Taste masking technologies offer a great scope for invention and patents. Several approaches like adding flavors and sweeteners, use of lipoproteins for inhibiting bitterness, numbing of taste buds, coating of drug with inert agents, microencapsulation, multiple emulsion, viscosity modifiers, vesicles and liposomes, prodrug formation, salt formation, formation of inclusion and molecular complexes, solid dispersion system and application of ion exchange resins have been tried by the formulators to mask the unpleasant taste of the bitter drugs. The present review attempts to give a brief account of different technologies of taste masking with respect to dosage form and novel methods of evaluation of taste masking effect.
Key words: Taste masking, Taste Buds, Technologies, microencapsulation, prodrug, Evaluation.
June 2011 Issue
June - 2011 / Volume - 3/Issue - 04
( Total Articles =30 )
( Total Articles =30 )
Article No 4
June - 2011 / Volume - 3 / Issue - 04 / / Article No - 4 / Review Article
A REVIEW: TASTE MASKING IN PHARMACEUTICALS
C K Gandhi*1, Dr. M R Patel1,
Dr. K R Patel1, Dr. N M Patel1
1B.M.Shah College Of
Pharmaceutical Education & Research Modasa, 383315.
Email : chintan_feelings143@yahoo.co.in
June - 2011 / Volume - 3 / Issue - 04 / / Article No - 4 / Review Article
A REVIEW: TASTE MASKING IN PHARMACEUTICALS
C K Gandhi*1, Dr. M R Patel1,
Dr. K R Patel1, Dr. N M Patel1
1B.M.Shah College Of
Pharmaceutical Education & Research Modasa, 383315.
Email : chintan_feelings143@yahoo.co.in
C.K. Gandhi
