Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 곽혜선 | * |
dc.date.accessioned | 2016-08-28T10:08:34Z | - |
dc.date.available | 2016-08-28T10:08:34Z | - |
dc.date.issued | 2013 | * |
dc.identifier.issn | 0021-8561 | * |
dc.identifier.other | OAK-9842 | * |
dc.identifier.uri | https://dspace.ewha.ac.kr/handle/2015.oak/223508 | - |
dc.description.abstract | Nanotechnologies are being employed to enhance the stability and oral bioavailability of lipophilic substances, such as capsaicin. This study aimed to examine the pharmacokinetic properties of the formulated capsaicin-loaded nanoemulsions. A pharmacokinetic study was carried out using double-layer nanoemulsions fabricated with alginate and chitosan polymers and triple-layer nanoemulsions fabricated with chitosan/alginate polymers. Capsaicin nanoemulsions and capsaicin control (oleoresin capsicum) were administered to the rat at a dose of 10 mg/kg. A statistically significant difference was found in the area under the curve from time zero to time infinity (AUCinf) among formulations (p < 0.01). In comparison to the control group, the relative bioavailability of formulated nanoemulsions was up to 131.7. The AUCinf increased in a nano-size-dependent manner; as nano size decreased, AUCinf increased. IN comparison to the double-layer nanoemulsions, the triple-layer nanoemulsion showed a significantly increased volume of distribution, resulting in the increased clearance and decreased AUCinf. It was concluded that the formulated nanoemulsions could significantly enhance the bioavailabilty of capsaicin. © 2013 American Chemical Society. | * |
dc.language | English | * |
dc.title | Pharmacokinetic characteristics of capsaicin-loaded nanoemulsions fabricated with alginate and chitosan | * |
dc.type | Article | * |
dc.relation.issue | 9 | * |
dc.relation.volume | 61 | * |
dc.relation.index | SCI | * |
dc.relation.index | SCIE | * |
dc.relation.index | SCOPUS | * |
dc.relation.startpage | 2096 | * |
dc.relation.lastpage | 2102 | * |
dc.relation.journaltitle | Journal of Agricultural and Food Chemistry | * |
dc.identifier.doi | 10.1021/jf3052708 | * |
dc.identifier.wosid | WOS:000315936900010 | * |
dc.identifier.scopusid | 2-s2.0-84874886577 | * |
dc.author.google | Choi A.Y. | * |
dc.author.google | Kim C.-T. | * |
dc.author.google | Park H.Y. | * |
dc.author.google | Kim H.O. | * |
dc.author.google | Lee N.R. | * |
dc.author.google | Lee K.E. | * |
dc.author.google | Gwak H.S. | * |
dc.date.modifydate | 20240422115307 | * |