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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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Bioavailability: Overview01:17

Bioavailability: Overview

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Bioavailability refers to the proportion of an administered drug that reaches the systemic circulation in its active, unaltered form. It is a crucial pharmacokinetic parameter that determines the effectiveness of a drug in achieving its intended therapeutic outcomes. The route of administration significantly influences bioavailability, with intravenous administration achieving 100% bioavailability as the drug directly enters the bloodstream. In contrast, oral administration often results in...
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Bioavailability Study Design: Absolute Versus Relative Bioavailability01:27

Bioavailability Study Design: Absolute Versus Relative Bioavailability

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Bioavailability is a crucial pharmacokinetic parameter that quantifies the proportion of an administered drug that reaches the systemic circulation and is available for therapeutic action. Regulatory agencies mandate the assessment of bioavailability, typically measured as the area under the drug plasma concentration-versus-time curve (AUC), to ensure the efficacy and safety of pharmaceutical products. These evaluations are categorized as absolute and relative bioavailability studies.Absolute...
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Polyprotic Acids03:38

Polyprotic Acids

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Acids are classified by the number of protons per molecule that they can give up in a reaction. Acids such as HCl, HNO3, and HCN that contain one ionizable hydrogen atom in each molecule are called monoprotic acids. Their reactions with water are:
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Bioavailability: Overview01:13

Bioavailability: Overview

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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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Factors Influencing Bioavailability: First-Pass Elimination01:23

Factors Influencing Bioavailability: First-Pass Elimination

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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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Related Experiment Videos

Bioavailability of ascorbic acid in orange juice

I Horowitz, E M Fabry, C D Gerson

    JAMA
    |June 14, 1976
    PubMed
    Summary
    This summary is machine-generated.

    Pasteurization significantly increases inactive ascorbic acid in orange juice while decreasing the active form. This impacts nutrient bioavailability, highlighting variability in processed juice quality.

    Related Experiment Videos

    Area of Science:

    • Nutritional Biochemistry
    • Food Science and Technology
    • Analytical Chemistry

    Background:

    • Ascorbic acid (vitamin C) is crucial for human health, with its bioavailability potentially affected by food processing.
    • Orange juice is a common source of ascorbic acid, but processing methods like pasteurization may alter its composition.
    • Understanding the forms of ascorbic acid and their stability in processed beverages is essential for nutritional assessment.

    Purpose of the Study:

    • To quantify and compare biologically active and inactive ascorbic acid derivatives in fresh and pasteurized orange juice.
    • To assess the impact of pasteurization on the bioavailability of ascorbic acid in orange juice.
    • To investigate the variability of ascorbic acid derivatives in commercially prepared orange juice products.

    Main Methods:

    • Analysis of L-ascorbic acid, dehydro-L-ascorbic acid, and 2,3-diketo-L-gulonic acid in various orange juice preparations.
    • Quantitative measurement of active and inactive ascorbic acid forms using analytical chemistry techniques.
    • Comparative analysis between fresh and pasteurized orange juice samples.

    Main Results:

    • Fresh orange juice contained 4-7 mg/100 ml of inactive ascorbic acid.
    • Pasteurized orange juice exhibited significantly higher levels of inactive ascorbic acid (15-30 mg/100 ml), up to a 400% increase compared to fresh juice.
    • Fresh orange juice contained up to 100% more active ascorbic acid than pasteurized samples, indicating reduced bioavailability in processed juice.

    Conclusions:

    • Pasteurization dramatically increases inactive ascorbic acid derivatives in orange juice.
    • Processing leads to a substantial decrease in the bioavailability of active ascorbic acid (vitamin C) in orange juice.
    • Significant variability exists in the ascorbic acid content and bioavailability across different prepared orange juice products.