Fixed-Dose Combination of NSAIDs and Spasmolytic Agents in the Treatment of Different Types of Pain-A Practical Review.

This review presents the most common disease entities in which combinations of NSAIDs and spasmolytic drugs are used to reduce pain. The benefits of fixed-dose combination products (FDCs) are that they improve the response in people with insufficient monotherapy. Using the synergy or additive effect of drugs, it is possible to obtain a significant therapeutic effect and faster action with the use of smaller doses of individual drugs. In addition, one active ingredient may counteract adverse reactions from the other. Another essential aspect of the use of FDCs is the improvement of medical adherence due to the reduction in the pill burden on patients. It is also possible to develop a fixed-dosed combination product de novo to address a new therapeutic claim and be protected by patents so that the manufacturer can obtain exclusive rights to sell a particular FDC or a formulation thereof. The proposed fixed-dose combinations should always be based on valid therapeutic principles and consider the combined safety profile of all active substances included in the medicinal product. This review aims to identify which combinations of NSAIDs and spasmolytics have been developed and tested and which combinations are still under development.

Effect of fortification with calcium from eggshells on bioavailability, quality, and rheological characteristics of traditional Polish bread spread.

Hen eggshells are a rich and natural source of calcium and can serve as a biofunctional food ingredient. Enriching the traditional Polish bread spread (sersmazony) with micronized eggshell is an attractive proposition for consumers who require easily available calcium. The present study aimed to evaluate the use of micronized eggshells as a source of bioavailable calcium in bread spread. The study evaluated the effect of selected biocomponents on calcium bioavailability by using an in vitro digestion model. The enrichment of bread spread with eggshell, lysine, vitamin D3, and vitamin K enhanced all examined physicochemical variables except water activity. Enrichment with eggshells increased calcium levels >2.5-fold compared with the control sample. As an ingredient of bread spread, lysine is an important rheological factor. The bioavailability of calcium was higher in samples with lysine and vitamin K compared with samples that contained eggshell alone.

Directions on the use of stevia leaves (Stevia Rebauidana) as an additive in food products.

Due to the high intake of sugars, especially sucrose, global trends in food processing have encouraged producers to use sweeteners, particularly synthetic ones, to a wide extent. For several years, increasing attention has been paid in the literature to the stevia (Stevia rebauidana), containing glycosidic diterpenes, for which sweetening properties have been identified. Chemical composition, nutritional value and application of stevia leaves are briefl y summarized and presented.