RT info:eu-repo/semantics/article
T1 Human Health Effects of Lactose Consumption as a Food and Drug Ingredient
A1 Seoane, Rafael G.
A1 Garcia-Recio, Verónica
A1 Garrosa García, Manuel
A1 Rojo, María Á.
A1 Jiménez, Pilar
A1 Girbés, Tomás
A1 Cordoba-Diaz, Manuel
A1 Cordoba-Diaz, Damián
K1 Lactose; antioxidant; excipient; food; interaction; intolerance
AB Lactose is a reducing sugar consisting of galactose and glucose, linked by a β (1!4) glycosidic bond,considered as an antioxidant due to its α-hydroxycarbonyl group. Lactose is widely ingested through the milk and other unfermented dairy products and is considered to be one of the primary foods. On the other hand, lactose is also considered as one of the most widely used excipients for the development of pharmaceutical formulations. In this sense, lactose has been related to numerous drug-excipient or drug-food pharmacokinetic interactions. Intolerance, maldigestion and malabsorption of carbohydrates are common disorders in clinical practice, with lactose-intolerance being the most frequently diagnosed, afflicting 10% of the world’s population. Four clinical subtypes of lactose intolerance may be distinguished, namely lactase deficiency in premature infants, congenital lactase deficiency, adult-type hypolactasia and secondary lactase intolerance. An overview of the main uses of lactose in human nutrition and in the pharmaceutical industry and the problems derived from this circumstance are described in this review
PB Bentham Science
SN 1381-6128
YR 2020
FD 2020
LK https://uvadoc.uva.es/handle/10324/65145
UL https://uvadoc.uva.es/handle/10324/65145
LA eng
NO Current Pharmaceutical Design, 2020, vol. 26, p. 1778-1789
NO Producción Científica
DS UVaDOC
RD 26-dic-2024