Feeding Pharmaceuticals: A Look Into The Integration Of Food Chemicals As Functional Excipients In Drug Design

Abstract

This article presents a pioneering investigation into the integration of food chemicals as functional excipients in contemporary drug design, challenging the traditional boundaries that have historically separated culinary science from pharmaceutical development. The study explores the versatile roles of food compounds as novel excipients, shedding light on their potential to enhance drug performance, stability, and patient acceptability. A comprehensive analysis of the properties, mechanisms, and applications of select food chemicals as functional excipients is presented, accompanied by case studies showcasing successful instances of their utilization in various drug formulations. The article also addresses the challenges and considerations associated with incorporating food chemicals into pharmaceutical formulations, including regulatory aspects and stability concerns. As the pharmaceutical industry endeavours to create more patient-friendly and effective medications, this research contributes valuable insights into the transformative impact of integrating food science into drug design, paving the way for future innovations at the intersection of food and pharmaceutical sciences.