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Using flux experiments through artificial lipophilic membranes for predicting food effect for BCS Class 2 Compounds

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Using flux experiments through artificial lipophilic membranes for predicting food effect for BCS Class 2 Compounds

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Using flux experiments through artificial lipophilic membranes for predicting food effect for BCS Class 2 Compounds

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Dissolve Macro Orange

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Using flux experiments through artificial lipophilic membranes for predicting food effect for BCS Class 2 Compounds

Poster

This work aimed to introduce an in vitro method for qualitatively estimating food effect in early stages of pre-formulation and formulation based on the differences in the flux through artificial lipophilic membranes of two chamber dissolution-permeability system.

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