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The influence of food on nitrofurantoin bioavailability
Author(s) -
Rosenberg Howard A.,
Bates Theodore R.
Publication year - 1976
Publication title -
clinical pharmacology and therapeutics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.941
H-Index - 188
eISSN - 1532-6535
pISSN - 0009-9236
DOI - 10.1002/cpt1976202227
Subject(s) - nitrofurantoin , bioavailability , pharmacology , food science , chemistry , medicine , antibiotics , biochemistry , ciprofloxacin
The effect of food on the absorption of five commercial dosage forms of nitrofurantoin varying widely in drug release and dissolution characteristics was assessed in man after oral administration. Four healthy fasting and nonfasting male subjects received. in a crossover fashion. a single 100‐mg dose of microcrystalline nitrofurantoin as an aqueous suspension, three different compressed tablets, and a single 100‐mg dose of macrocrystalline nitrofurantoin in a capsule. Both the absorption and the duration of therapeutic urinary concentrations of nitrofurantoin were significantly increased after administration of the five products to nonfasting subjects. The enhancement in the bioavailability of the drug in the presence offood ranged from 20% to 400%, with the greatest absorption‐enhancing effect occurring with those dosage forms exhibiting the poorest dissolution characteristics. It is concluded that single‐dose comparative bioavailability studies of drug products normally administered with food should be performed in both nonfasting and fasting subjects.