Food reduces the bioavailability of lamotrigine.

Simple item page
dc.contributor.authorSharma, Cen_US
dc.contributor.authorDubey, Ren_US
dc.contributor.authorKumar, Hen_US
dc.contributor.authorSaha, Nen_US
dc.date.accessioned2005-05-07en_US
dc.date.accessioned2009-05-27T07:12:31Z
dc.date.available2005-05-07en_US
dc.date.available2009-05-27T07:12:31Z
dc.date.issued2005-05-07en_US
dc.description.abstractBACKGROUND AND OBJECTIVE: Lamotrigine is a relatively newer antiepileptic drug used in the treatment of partial seizures. It has a narrow therapeutic index and hence the achieved blood level of the drug is closely related to the therapeutic efficacy and toxicity. The bioavailability of lamotrigine is affected by food, hence the present study was done to investigate the effect of two types of food on the bioavailability of lamotrigine. METHODS: A randomized, open-label, three treatment, three period, single dose and cross-over study was done in nine healthy male volunteers. A single dose of lamotrigine (100 mg) was administered at three occasions: after a north Indian diet (high calorie, high fat), after a south Indian diet (low calorie, low fat), and after an overnight fasting. Serial blood samples were collected up to 24 h post dose. Plasma lamotrigine concentrations were determined and pharmacokinetic parameters studied. RESULTS: A statistically significant decrease in rate and extent of absorption was observed with north Indian diet and south Indian diet when compared with fasting group. Presence of both types of food causes decrease in mean values of C(max), AUC((0-t)), and AUC((0-alpha)) thus reducing the bioavailability of lamotrigine at significant level (P<0.05). INTERPRETATION AND CONCLUSION: Lamotrigine should be taken preferably in fasting condition, as presence of food (low fat, low calorie or high fat, high calorie) decreases the bioavailability to a significant extent.en_US
dc.description.affiliationDepartment of Pharmaceutics, Delhi Institute of Pharmaceutical Sciences, New Delhi, India.en_US
dc.identifier.citationSharma C, Dubey R, Kumar H, Saha N. Food reduces the bioavailability of lamotrigine. Indian Journal of Medical Research. 2005 May; 121(5): 659-64en_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/19752
dc.language.isoengen_US
dc.source.urihttps://icmr.nic.in/ijmr/ijmr.htmen_US
dc.subject.meshAdulten_US
dc.subject.meshArea Under Curveen_US
dc.subject.meshBiological Availabilityen_US
dc.subject.meshCross-Over Studiesen_US
dc.subject.meshDieten_US
dc.subject.meshDietary Fats --metabolismen_US
dc.subject.meshEnergy Intakeen_US
dc.subject.meshFasting --metabolismen_US
dc.subject.meshHumansen_US
dc.subject.meshMaleen_US
dc.subject.meshTriazines --blooden_US
dc.titleFood reduces the bioavailability of lamotrigine.en_US
dc.typeComparative Studyen_US
dc.typeJournal Articleen_US
dc.typeResearch Support, Non-U.S. Gov'ten_US
Files
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.79 KB
Format:
Plain Text
Description:
Download
Collections
Indian Journal of Medical Research