Influence of Dietary Components on the Bioavailability of Phenytoin
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概要
- 論文の詳細を見る
The influence of food on the bioavailability of phenytoin was studied. A balanced meal enhanced the bioavailability significantly. A high lipid meal, however, resulted in larger inter-subject variation in bioavailability. Phenytoin-polyvinylpyrrolidone coprecipitate was administered with and without the balanced meal. The bioavailability of phenytoin administered in this form was enhanced markedly and was not greatly influenced by food intake.
- 公益社団法人日本薬学会の論文
- 1980-08-25
著者
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関川 彬
北海道医療大学薬学部製剤学教室
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中野 眞汎
Faculty of Pharmaceutical Sciences, Hokkaido University
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高田 昌彦
Faculty Of Pharmaceutical Sciences Health Sciences University Of Hokkaido
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関川 彬
Faculty of Pharmaceutical Sciences, Health Sciences University of Hokkaido
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中野 眞汎
Department Of Pharmacy Kumamoto University Hospital
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関川 彬
北海道医療大学 薬学部免疫微生物学教室
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関川 彬
Faculty Of Pharmaceutical Sciences Hokkaido University
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有田 隆一
Department Of Pharmacy Hokkaido University Hospital
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高田 昌彦
Faculty Of Pharmaceutical Sciences Higashi-nippon-gakuen University
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有田 隆一
Department Of Pharmacy Hokkaido University Hospital School Of Medicine Hokkaido University
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