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Intravaginal Formulation Strategies for Vaginal Disorders: Optimizing Phytochemical and Biological Preparations-A
1Department of Acupuncture & Moxibustion Medicine, College of Korean Medicine, Gachon University, Seongnam 13120, Republic of Korea.
Natural and biological vaginal preparations offer alternatives for recurrent vaginal disorders. Formulation type significantly impacts clinical utility, with creams/gels for convenience and suppositories for sustained release. Optimization beyond active ingredients is key.
Area of Science:
- Gynecology
- Pharmacology
- Natural Products
Background:
- Recurrent vaginal disorders present ongoing clinical challenges.
- Antimicrobial and hormonal therapies have limitations.
- Natural, probiotic, and biological intravaginal preparations are explored as adjunctive therapies.
Purpose of the Study:
- To synthesize clinical evidence for phytochemical-based and biological intravaginal preparations.
- To evaluate the influence of dosage form, mucosal retention, drug release, and patient acceptability on clinical utility.
- To identify promising herbal and probiotic vaginal formulations.
Main Methods:
- Structured narrative review of 119 studies from six databases.
- Categorization of preparations into creams/gels, suppositories/vaginal tablets, douches/washes, probiotics, and combined types.
- Synthesis of clinical evidence focusing on formulation characteristics and efficacy.
Main Results:
- Creams and gels offered application convenience and local symptom relief.
- Suppositories and vaginal tablets provided longer mucosal contact and sustained drug exposure.
- Zataria multiflora and Sophora flavescens formulations showed consistent clinical signals; probiotic preparations targeted the microbiome.
Conclusions:
- Intravaginal formulation optimization is crucial for managing vaginal disorders.
- Evidence supports the clinical utility of various natural and biological preparations.
- Heterogeneity across studies limits direct comparisons, highlighting the need for standardized research.
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