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| 1 | Ultrasonically controlled release and targeted delivery of diclofenac sodium via gelatin magnetic microspheres显示文摘 | Kesavan Bhaskar Gomathinayagam | 2004 | International Journal of Pharmaceutics2004，283，： | 1 |
| 2 | Ultrasonically controlled release and targeted delivery of diclofenac sodium via gelatin magnetic microspheres显示文摘 | Muniyandy Saravanan Kesavan Bhaskar Gomathinayagam Maharajan Kalathil Sadasivan Pillai | 2004 | International Journal of Pharmaceutics2004，，1： | 1 |
| 3 | Ultrasonically controlled release and targeted delivery of diclofenac sodium via gelatin magnetic microspheres显示文摘 | Muniyandy Saravanan Kesavan Bhaskar Gomathinayagam | 2004 | International Journal of Pharmaceutics2004，283，： | 1 |
| 4 | Formulation of unidirectional release buccal patches of carbamazepine and study of permeation through porcine buccal mucosa显示文摘Objective:To achieve transbuccal release of carbamazepine by loading in unidirectional release mucoadhesive buccal patches.Methods:Buccal patches of carbamazepine with unidirectional drug release were prepared using hydroxypropyl methyl cellulose,polyvinyl alcohol,polyvinyl pyrrolidone and ethyl cellulose by solvent casting method.Water impermeable backing layer(Pidilite?Biaxially-oriented polypropylene film)of patches provided unidirectional drug release.They were evaluated for thickness,mass uniformity,surface pH and folding endurance.Six formulations FA2,FA8,FA10,FBI,FB14 and FB16(folding endurance above 250)were evaluated further for swelling studies,ex vivo mucoadhesive strength,ex vivo mucoadhesion time,in vitro drug release,ex vivo permeation,accelerated stability studies and FTIR and XRD spectral studies.Results:The ex vivo mucoadhesion time of patches ranged between 109 min(FA10)to 126 min(FB14).The ex vivo mucoadhesive force was in the range of 0.278 lo 0.479 kg/m/s.The in vitro drug release studies revealed that formulation FA8 released 84%and FB16 released 99.01%of drug in140 min.Conclusions:The prepared unidirectional buccal patches of carbamazepine provided a maximum drug release within specified mucoadhesion period and it indicates a potential alternative drug delivery system for systemic denvery of carbamazepine. | Parthasarathy Govindasamy Bhaskar Reddy Kesavan Jayaveera Korlakunta Narasimha | 2013 | Asian Pacific Journal of Tropical Biomedicine2013，3，12： | 1 |
| 5 | The protective effect of dietary flavonoid fraction from Acanthophora spicifera on streptozotocin induced oxidative stress in diabetic rats显示文摘The present investigation was considered in arraying of antidiabetic and antioxidant activity from dietary flavonoid loaded fraction of Acanthophora spicifera(A.spicifera,Family:Rhodomelaceae)on streptozotocin(STZ)induced oxidative stress rats.The testings were acted upon male rats,which were alienated into five groups:control group,diabetic group(single dose of 65 mg/kg,streptozotocin(STZ)i.p.),diabetic with insulin(6 IU),and diabetic with flavonoid rich fraction groups(FRF)at 50 and 100 mg/kg body weight,given orally for 21 days.The blood glucose level was determined at different week intermissions.The antioxidant consequences of FRF on STZ-induced diabetic rats were determined by the estimations of the oxidative stress marker like malonyldialdehyde and antioxidant enzymes such as superoxide dismutase,catalase and glutathione in tissue homogenates of heart,liver and kidney.FRF treatment of diabetic rats significantly(P<0.05)diminishes the blood glucose altitudes to normal in contrast with diabetic rats.However,FRF administration,significantly decreased the malonyldialdehyde(MDA)and increased the activities of superoxide dismutase(SOD),catalase(CAT)and glutathione levels(GSH)in diabetic rats.The outcome designates that FRF fraction from red algae A.spicifera was potent anti diabetic and antioxidant asset against STZ induced diabetes and oxidative tissue breakups.©2016 Beijing Academy of Food Sciences.Production and hosting by Elsevier B.V.All rights reserved. | Lavakumar Vuppalapati Ravichandiran Velayudam K.F.H.Nazeer Ahamed Sowmya Cherukuri Bhaskar Reddy Kesavan | 2016 | Food Science and Human Wellness2016，5，2： | 0 |
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