Biochemical assessment of drugs active pharmaceutical ingredients - Bacha, Umar;Hassan, Mukhtiar;Nasir, Muhammad
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The Active Pharmaceutical Ingredients (API) is functional ingredients of a drug that acts against diseases. In other words, the active ingredient(s) in a drug or medicine are the substances that produce intended pharmacologic effects which might be positive or negative. The quality and safety of the drugs depends on API and new chemical entity development entirely depends on it. Most of the pharmaceutical industries buy API from other manufacturing units. Therefore, it becomes mandatory to check quality of APIs and other raw materials. In the present study, assessment of the level of APIs in…mehr

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Produktbeschreibung
The Active Pharmaceutical Ingredients (API) is functional ingredients of a drug that acts against diseases. In other words, the active ingredient(s) in a drug or medicine are the substances that produce intended pharmacologic effects which might be positive or negative. The quality and safety of the drugs depends on API and new chemical entity development entirely depends on it. Most of the pharmaceutical industries buy API from other manufacturing units. Therefore, it becomes mandatory to check quality of APIs and other raw materials. In the present study, assessment of the level of APIs in local drugs and microbial quality of water used in Pakistani pharmaceutics were studied. The present study found that twelve (n=12) drugs being analyzed for their APIs concentration were within acceptable level. These drugs include mefenamic acid, pyrental pamoate, lignocaine hydrochlorid, ephedrine hydrochloride, cimetidine, aspirin, metronidazole, salbutamol, sulphamethoxazole, trimethoprim, benzyl benzoate and dexamethasone.The obtained results were statistical different for different drugs (P 0.05). However, no significant differences were found within drugs groups.
Autorenporträt
Mr. Umar Bacha is currently Teaching Assistant in the Department of Food & Nutrition, University of Veterinary & Animal Sciences, Lahore, Pakistan. He is Bachelor in Biochemistry (BSc Hon.) and M.Phil in Food & Nutrition. He is also author of an international book on yeast single cell protein.