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Effervescent Granulation
Published in Dilip M. Parikh, Handbook of Pharmaceutical Granulation Technology, 2021
In order to improve the taste and appearance of effervescent preparations, some additives are also put in little quantity in the formulas. Water-soluble flavors like lemon, orange, and other fruit essences are particularly suitable to achieve the organoleptic requirements. They are usually about 0.5%–3.0% of the final dose. Most of the time flavors are combined with sweeteners like sorbitol, sucrose, aspartame, stevia, and saccharin sodium. Coloring agents can include all the dies soluble and suitable for food such as the FD&C ones, and all the natural coloring substances amount to about 0.1%–3.5% of the dose. In addition, surfactants or antifoaming agents can be used to improve the performance of the effervescent preparation at the time of use.
Introduction
Published in Nicola Loprieno, Alternative Methodologies for the Safety Evaluation of Chemicals in the Cosmetic Industry, 2019
According to their potential toxic effects, they are classified as: Coloring agents allowed in all cosmetic products;Coloring agents allowed in all cosmetic products except those intended to be applied in the vicinity of the eye: in particular eye make-up and eye make-up removers;Coloring agents allowed exclusively in cosmetic products intended not to come into contact with the mucous membranes;Coloring agents allowed exclusively in cosmetic products intended to come into contact with the skin only briefly.Coloring agents which include nitro dyes, azo compounds, tryphenylmethane, xanthene, quinoline, anthraquinone, indigo, etc.
International Regulations for Hair Care Products
Published in Dale H. Johnson, Hair and Hair Care, 2018
Richard M. Bednarz, Thomas E. Hamernik
Annex IV provides a listing of coloring agents allowed for use in cosmetic products, their allowed field(s) of application, and any limitations or requirements for their use. Those color additives identified by an E number are required to meet the specifications and purity criteria for food colors found in Annex III of the 1962 Directive concerning foodstuffs and coloring matters. It should be noted that hair dyes are specifically excluded from Annex IV of the cosmetics directive. While some hair dyes are specifically prohibited for use in cosmetic products based on their listing in Annex II, and others are subject to restrictions as identified in Annex III, any other oxidative hair dye may be used provided its safety can be generally defended as required in the directive.
Modern pediatric formulations of the soft candies in the form of a jelly: determination of metoclopramide content and dissolution
Published in Pharmaceutical Development and Technology, 2020
Sofia G. Karaiskou, Maria G. Kouskoura, Catherine K. Markopoulou
When preparing a formulation that would be acceptable by children, it was vital to consider adding a coloring agent in the soft jelly. Still, according to European Medicines Agency guidelines on pharmaceutical development for pediatric use (Commitee P 2013), coloring agents should be avoided unless they are completely necessary. Therefore, although a coloring agent was not used for this preparation, the color of the formulation was achieved by adding an amount of pomegranate juice. Several methods have been reported for the extraction of pomegranate (Boggia et al. 2016). However, it was considered preferable to use fresh pomegranate juice which was prepared by two pomegranates whose seeds were squeezed and their fresh juice was then collected. The benefits of pomegranate to health are numerous (Zarfeshany et al. 2014), while it is considered essential for the prevention and the treatment of cancer (Sharma et al. 2017).
Fresh Fruit Juice of Opuntia dillenii Haw. Attenuates Acetic Acid–Induced Ulcerative Colitis in Rats
Published in Journal of Dietary Supplements, 2019
S. Babitha, K. Bindu, Taj Nageena, V. P. Veerapur
Betalains are natural pigments characteristic of plants of the order Caryophyllales (Vidal, Nicolas, Herrero, & Carmona, 2014). The betalains are well known as safe coloring agents for food or other industrial uses and have been recognized as a novel class of antioxidants (Tesoriere, Allegra, Butera, & Livrea, 2004). The anti-inflammatory activity of betalain against carrageenan-induced paw edema has been reported due to reducing the generation of superoxide anions and the pro-inflammatory cytokines such as TNF-α and interleukin (IL)-1β, in addition to increasing of anti-inflammatory cytokines such as IL-10, and betalain has been suggested for possible use in the treatment of inflammation-associated diseases (Martinez et al., 2015). Antioxidant defenses are necessary to protect against free radical–mediated oxidative damage, inflammation, and tissue injury. Besides being direct antioxidants, betalains can initiate the expression of endogenous antioxidant molecules through induction of nuclear factor E2-related factor 2(Nrf2) (Martinez et al., 2015). In addition, betalains have been reported to exhibit anti-inflammatory activity through inactivation of cyclooxygenase and lipoxygenase enzymes that are involved in the inflammatory response (Vidal et al., 2014).
Next-Gen Therapeutics for Skin Cancer: Nutraceuticals
Published in Nutrition and Cancer, 2018
Annapoorna Sreedhar, Jun Li, Yunfeng Zhao
Mounting evidence suggests that diet and nutrition play a promising role in the fight against cancer. Cancers are not an inevitable cause of aging, but rather, a disease that can be preventable, largely through lifestyle changes (33). This review brings to light the importance of adding spice or spice-derived nutraceuticals in one's diet. Spices are known to have a plethora of health benefits. Many of the spices mentioned in this article have been regarded as an integral component of many different cultures around the world. They have been used for a variety of purposes, such as flavoring agents, coloring agents, and as preservatives. In addition, spices have been used as herbal therapies for centuries. Numerous studies have documented the anti-inflammatory, antiproliferation, antimicrobial, and antioxidant properties of spices (Table 1). Since oxidative stress, inflammatory stress, and immune system stress have been associated with the genesis, progression, proliferation, and metastasis of cancer (56), spices could be used to prevent and/or treat cancer (36,37, 40,41). With a growing body of evidence, spices have begun to receive more attention as potential anti-cancer agents. This review summarizes the recent studies on some spice-derived nutraceuticals for treatment of skin cancer.