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Pharmaceutical Preservatives

Known as: Preservative, Pharmaceutical, Preservative Excipient, drug preservatives 
Chemicals that are added to drug products to prolong shelf life and maintain sterility. Protection of formulations, especially aqueous solutions… Expand
National Institutes of Health

Related topics

Related topics

14 relations

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1,2-dibromo-2,4-dicyanobutaneBenzalkonium CompoundsChlorobutanolParabens
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AntioxidantsDrugs--Preservationaspects of radiation effectschemical synthesis
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Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
Review
2019
Review
2019
Unprocessed Red Meat and Processed Meat Consumption: Dietary Guideline Recommendations From the Nutritional Recommendations (NutriRECS) Consortium
Contemporary dietary guidelines recommend limiting consumption of unprocessed red meat and processed meat. For example, the… Expand
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Review
2019
Review
2019
Bacteriocins: Classification, synthesis, mechanism of action and resistance development in food spoilage causing bacteria.
Huge demand of safe and natural preservatives has opened new area for intensive research on bacteriocins to unravel the novel… Expand
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Review
2018
Review
2018
Application of Bacteriocins and Protective Cultures in Dairy Food Preservation
In the last years, consumers are becoming increasingly aware of the human health risk posed by the use of chemical preservatives… Expand
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Review
2018
Review
2018
Antioxidant and Antimicrobial Properties of Rosemary (Rosmarinus officinalis, L.): A Review
Nowadays, there is an interest in the consumption of food without synthetic additives and rather with the use of natural… Expand
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Review
2018
Review
2018
Preservatives in glaucoma medication
Preservatives continue to be in widespread use in ophthalmic medications due to the convenience they provide, regulatory… Expand
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Review
2007
Review
2007
Bacteriocin-based strategies for food biopreservation.
Bacteriocins are ribosomally-synthesized peptides or proteins with antimicrobial activity, produced by different groups of… Expand
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Highly Cited
2005
Highly Cited
2005
Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods
Eleven essential oils, namely, Cananga odorata (Annonaceae), Cupressus sempervirens (Cupressaceae), Curcuma longa (Zingiberaceae… Expand
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Highly Cited
2001
Highly Cited
2001
A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol
Aims: The minimum inhibitory concentration (MIC) of oregano essential oil (OEO) and two of its principle components, i.e. thymol… Expand
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Highly Cited
1998
Highly Cited
1998
Some alkyl hydroxy benzoate preservatives (parabens) are estrogenic.
The inadvertent estrogenicity of certain synthetic chemicals, and their subsequent effects on the endocrine system of humans and… Expand
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Review
1995
Review
1995
Bacteriocins of gram-positive bacteria.
In recent years, a group of antibacterial proteins produced by gram-positive bacteria have attracted great interest in their… Expand
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