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Enhancement of hydralazine bioavailability by food
Author(s) -
Melander A.,
Danielson K.,
Hanson A.,
Rudell B.,
Scherstén B.,
Thulin T.,
Wåhlin E.
Publication year - 1977
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/cpt1977221104
Subject(s) - bioavailability , hydralazine , calorie , meal , chemistry , pharmacology , medicine , chromatography , food science , endocrinology , blood pressure
The influence of food on the bioavailability of hydralazine in noncoated and coated tablets was examined in 5 healthy males. Each subject received an oral 50‐mg dose on four different occasions: two 25‐mg noncoated tablets with and without food and one 50‐mg coated tablet with and without food. The meal was a standardized breakfast of 440 calories. Venous blood samples were obtained during a 6‐hr period, and the plasma concentrations of unmetabolized hydralazine were assessed by a selective and sensitive gas chromatographic method. The results indicate that food enhances the bioavailability of hydralazine 2‐ to 3‐fold both when noncoated and coated tablets are used.