Premium
Effect of charcoal‐broiled beef on antipyrine and theophylline metabolism
Author(s) -
Kappas Attallah,
Alvares Alvito P.,
Anderson K. E.,
Pantuck Eugene J.,
Pantuck Carol B.,
Chang R.,
Conney A. H.
Publication year - 1978
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/cpt1978234445
Subject(s) - charcoal , theophylline , chemistry , zoology , activated charcoal , plasma levels , food science , medicine , biology , organic chemistry , adsorption
Eight healthy volunteers were sequentially fed a control diet, a charcoal‐broiled beef‐containing diet, and the control diet a second time. The mean plasma half‐lives (t ½ ) of antipyrine and theophylline were each decreased by 22% after the subjects were fed the charcoal‐broiled beef‐containing diet. The mean plasma t ½ s for these drugs returned to control values when the subjects were fed the control diet for a second time. Considerable individuality occurred in the responsiveness of the subjects to the charcoal‐broiled beef‐containing diet. The decreases in antipyrine plasma t ½ s among the 8 subjects ranged from 5% to 39%, and the decreases in theophylline t ½ S ranged from 0% to 42%.