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Drug release from modified-release dosage forms is designed to achieve specific therapeutic effects by controlling the rate and extent of drug release. The classification of these drug release systems is based on key pharmacokinetic assumptions: drug disposition follows first-order kinetics, drug release is the rate-limiting step in absorption, and the released drug is rapidly and completely absorbed.There are four major models of drug release patterns. The first model is the slow zero-order...
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Modified-release dosage forms are designed to address the limitations of drugs with short biological half-lives. These forms maintain stable therapeutic drug concentrations over extended periods, reducing the need for frequent dosing. A consistent drug level helps minimize peak-trough fluctuations, which can reduce adverse effects, lower the risk of drug resistance, and improve overall treatment effectiveness.One common type of modified-release form is the extended-release (ER) formulation. ER...
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Functional food microstructures for macronutrient release and delivery.

J E Norton1, Y Gonzalez Espinosa, R L Watson

  • 1University of Birmingham, Birmingham, West Midlands, UK. j.e.norton@bham.ac.uk.

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Summary
This summary is machine-generated.

Understanding how food structures impact macronutrient delivery is key to designing healthier foods. This research explores advanced food structures for improved health benefits and targeted nutrient release.

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Area of Science:

  • Food Science and Technology
  • Nutritional Science
  • Biotechnology

Background:

  • Macronutrients (fat, protein, carbohydrate) play a crucial role in human health.
  • Current food design often focuses on reducing unhealthy components like fat, salt, and sugar.
  • There's a growing need to leverage food structures for positive health impacts, such as targeted nutrient delivery and improved satiety.

Purpose of the Study:

  • To review the current understanding of how food macro- and microstructures influence macronutrient release and delivery.
  • To explore the potential of various food structures for enhancing health benefits.
  • To identify future research directions in food design for health.

Main Methods:

  • Review of existing scientific literature on food structures and their physiological effects.
  • Analysis of different macro- and microstructures, including emulsions, nanoparticles, liposomes, and gels.
  • Consideration of in vitro and in vivo studies on structure behavior in the gastrointestinal tract.

Main Results:

  • Various food structures (emulsions, Pickering particles, nanoparticles, liposomes, gels, foams, etc.) can be engineered to control macronutrient release and delivery.
  • These structures offer potential for targeted delivery of micronutrients, improved gastrointestinal health, and enhanced satiety.
  • Understanding the behavior of these structures within the digestive system is critical for effective food design.

Conclusions:

  • Advanced food structuring techniques are essential for developing foods with specific health benefits.
  • Further research integrating in vitro and in vivo studies is needed to optimize food design for targeted health outcomes.
  • The field holds significant promise for future innovations in functional food development.