Influence of dietary components on the bioavailability of phenytoin.
- 1 January 1980
- journal article
- research article
- Published by Pharmaceutical Society of Japan in CHEMICAL & PHARMACEUTICAL BULLETIN
- Vol. 28 (8) , 2443-2449
- https://doi.org/10.1248/cpb.28.2443
Abstract
The influence of food on the bioavailability of the anticonvulsant phenytoin was studied in man. A balanced meal enhanced the bioavailability significantly. A high lipid meal caused larger inter-subject variation in bioavailability. Phenytoin-polyvinylpyrrolidone coprecipitate was administered with and without the balanced meal. The bioavailability of phenytoin administered in this form was enhanced markedly and was not greatly influenced by food intake.This publication has 9 references indexed in Scilit:
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