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Related Concept Videos

Bioavailability: Influencing Factors01:22

Bioavailability: Influencing Factors

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Bioavailability refers to the extent and rate at which a drug reaches systemic circulation in its active form. Extent refers to the amount of the drug that makes it into circulation, while rate is the speed at which it enters circulation. It is influenced by several factors critical for optimizing drug formulations, dosing regimens, and therapeutic outcomes.Physicochemical properties of drugs and formulationsThe solubility, stability, and dissolution rate of a drug significantly impact its...
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Factors Influencing Bioavailability: First-Pass Elimination01:23

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When a drug is taken orally, it undergoes a journey starting from the gastrointestinal (GI) tract, passing through the portal vein, reaching the liver, and finally entering the systemic circulation. This process involves the absorption of the drug across the GI tract. The liver is the primary site for metabolizing the drug, with some metabolism also occurring in the gut wall. This journey significantly reduces the quantity of the drug that reaches the systemic circulation, a phenomenon known as...
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Factors Affecting Drug Biotransformation: Biological01:19

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Biological factors significantly impact drug metabolism, influencing drug clearance, efficacy, and potential toxicity.
Species differences: Variations in enzyme systems across species can cause disparities in drug metabolism. For instance, humans may metabolize certain drugs faster than rodents, altering therapeutic effects.
Strain differences: Genetic variations within a species can result in differing enzyme activity, impacting drug response and toxicity. For example, some mouse strains may...
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Factors Affecting Drug Biotransformation: Physicochemical and Chemical Properties of Drugs01:21

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A drug's physicochemical properties fundamentally influence its metabolism. For instance, a drug's molecular size and shape critically determine its interaction with enzymes and transporters — larger drugs may face difficulty reaching enzyme active sites, altering their metabolic pathways. The pKa of a drug, which establishes its ionization state, can impact its solubility and absorption, thereby influencing metabolism.
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Presystemic elimination, or the first-pass effect, is the metabolism of drugs that reduces their effective concentration at the site of action. Apart from the first-pass effect, the systemic bioavailability of the drug is also reduced by other factors, including incomplete absorption or chemical degradation of drugs.
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Bioavailability: Overview01:13

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Bioavailability refers to the proportion of an unaltered drug that, after administration, enters the systemic circulation and can be distributed to the desired action site. Factors such as gastrointestinal (GI) absorption and liver biotransformation influence the bioavailability of a drug when it is administered orally. When a drug is administered intravenously, it enters the systemic circulation directly; by definition, its bioavailability is assumed to be 100%. The bioavailability of an...
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Caffeine Extraction, Enzymatic Activity and Gene Expression of Caffeine Synthase from Plant Cell Suspensions
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From Plantation to Cup: Changes in Bioactive Compounds during Coffee Processing.

Februadi Bastian1, Olly Sanny Hutabarat1, Andi Dirpan1

  • 1Department of Agricultural Technology, Hasanuddin University, Makassar 90245, Indonesia.

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Summary

Coffee bean quality is influenced by various factors from cultivation to roasting. Processing methods like fermentation and germination alter chemical components, impacting flavor and health benefits.

Keywords:
bioactive changescoffeepostharvest coffeepreharvest coffee

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Area of Science:

  • Agricultural Science
  • Food Chemistry
  • Biotechnology

Background:

  • Coffee's popularity stems from its taste and health benefits.
  • Numerous factors, including environment, cultivation, and processing, affect coffee quality.
  • Chemical composition of coffee beans changes throughout the production chain.

Purpose of the Study:

  • To detail the alterations in chemical components and bioactive compounds in coffee.
  • Focus on changes occurring during pre-harvest and post-harvest stages.

Main Methods:

  • Analysis of chemical changes during coffee processing.
  • Review of literature on pre-harvest and post-harvest modifications.
  • Examination of fermentation, germination, and roasting impacts.

Main Results:

  • Fermentation introduces microbial metabolites into coffee seeds, enhancing quality.
  • Wet processing increases amino acid content; dry processing boosts gamma-aminobutyric acid (GABA).
  • Roasting transforms aroma precursors like chlorogenic acid, amino acids, and sugars, creating coffee's distinct taste.

Conclusions:

  • Coffee processing significantly impacts its chemical profile and bioactive compounds.
  • Understanding these changes is crucial for optimizing coffee quality and health attributes.
  • Specific processing steps, like fermentation and roasting, are key drivers of desirable coffee characteristics.