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Influence of Food on the Oral Absorption and Bioavailability of Moricizine
Author(s) -
Pieniaszek Henry J.,
Rakestraw Dariel C.,
Schary William L.,
Williams Roger L.
Publication year - 1991
Publication title -
the journal of clinical pharmacology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.92
H-Index - 116
eISSN - 1552-4604
pISSN - 0091-2700
DOI - 10.1002/j.1552-4604.1991.tb01912.x
Subject(s) - bioavailability , absorption (acoustics) , pharmacokinetics , oral administration , plasma concentration , meal , pharmacology , chemistry , medicine , food science , physics , acoustics
Moricizine, a unique Class I antiarrhythmic agent, was orally administered with and without a meal to 24 healthy male subjects to determine the effect of food on moricizine absorption and bioavailability. Relative to the fasting state, a standardized breakfast delayed the time to peak plasma moricizine concentration (1.2 vs. 0.9 hr; P <.03) and lowered peak plasma moricizine concentration by 24% (0.55 vs. 0.72 μg/mL; P <.03). Bioavailability, as measured by area under the plasma moricizine concentration versus time curve, was not significantly altered by the meal.