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Biomedical subjects

D C Beaman

Publications and source records attributed to D C Beaman.

5 recordsLinked to original sources
PubMed1996

Sweeteners, dyes, and other excipients in vitamin and mineral preparations.

Multivitamins and mineral preparations are widely used for infants and children. All of these preparations contain a variety of excipients ("inert ingredients"). Excipients are generally safe; however, adverse effects have been attributed to them. Complete information about the excipients in various preparations is not readily available. The information about sweeteners, dyes, and other excipients (flavorings, preservatives, stabilizers, and fillers) for 41 chewable/liquid multivitamin and mineral preparations was obtained and tabulated. Sucrose was present in 63% (26/41) of preparations followed by lactose in 29% (12/41) of preparations. On average, a preparation contained two sweeteners. The FD&C yellow #6 (sunset yellow) was the most common dye, present in 46% (19/41) of the preparations followed by FD&C Red #40 in 29% (12/41). For 34% (14/41) of the preparations, no color or dye was identified by the manufacturers. The tables listing excipients and their adverse effects are presented and should be helpful to health care providers in selecting preparations containing individual excipients when an adverse reaction occurs or there exists a contraindication for using the excipient. The mandatory listing of all excipients is the only way to assure that physicians and consumers will be fully informed about the hidden ingredients.

Child, Preschool↗
PubMed1993

The mystery ingredients: sweeteners, flavorings, dyes, and preservatives in analgesic/antipyretic, antihistamine/decongestant, cough and cold, antidiarrheal, and liquid theophylline preparations.

OBJECTIVE: Pharmaceutical preparations may contain a variety of excipients ("inert ingredients"). These excipients are generally inactive; however, rare adverse effects caused by excipients have been reported. Information about the excipients in a particular preparation is not readily available. METHODS: The information about sweeteners, flavorings, dyes, and preservatives for the chewable and liquid preparations of over-the-counter and prescription products of antidiarrhea, cough and cold, antihistamine/decongestant, analgesic/antipyretic, and liquid theophylline medications was collected. RESULTS: Information about excipients in 102 chewable and liquid preparations was compiled. An average preparation contained two sweeteners. Saccharin and sucrose were the most common sweeteners found--each was present in 52 preparations--followed by sorbitol, glucose, fructose, and others. For 36 of the 102 preparations, type of flavoring was not specified. In the remaining preparations, cherry was the most common flavoring, followed by vanilla and lemon. Twenty-one different dyes and coloring agents were used. Red dye No. 40 was the most common (42/102), followed by yellow No. 6 (27/102). Of the eight preservatives used, sodium benzoate and methylparabens were present in 42 and 27 of the preparations, respectively. Tables detailing these excipients and adverse effects reported are presented. CONCLUSIONS: The tables should be helpful to physicians in selecting preparations containing different excipients when an adverse reaction occurs. The mandatory labeling of excipients in all pharmaceutical preparations is the only way that physicians and patients can be fully informed.

Analgesics↗
PubMed1991

Sweeteners, flavorings, and dyes in antibiotic preparations.

Even though a variety of adverse effects caused by sweeteners, flavorings, and dyes in susceptible individuals have been reported, there is no good single reference with information about these substances in pediatric antimicrobials. Data on sweeteners, flavorings, and dyes in 91 antimicrobial preparations were collected. Sucrose was present in 74 (85%) of 87 preparations, followed by saccharin in 30 (34%) preparations. Mannitol, lactose, and sorbitol were each present in 7 preparations. None of the preparations were free of sweeteners. Thirty-four (37%) of 91 preparations did not specify the flavoring content. While cherry was the most common flavoring used, there were 25 other flavorings. Thirteen different dyes and coloring agents were used in these antimicrobials. Red dye no. 40 was present in 45% of preparations. Tables detailing sweeteners, flavorings, and dyes in different groups of antimicrobials (amoxicillin, ampicillin, cephalosporins, erythromycin, penicillins, sulfonamides, and others) and adverse effects reported with these inert ingredients are presented. These tables should be helpful to physicians in selecting an antimicrobial containing a different sweetener and/or dye when an adverse reaction occurs.

Anti-Bacterial Agents↗
PubMed1987

Inhibitory effect of Azone (1-dodecylazacycloheptan-2-one) on herpes simplex viruses. In vivo and in vitro studies.

Enhanced activity of antiviral agents, when mixed with a penetration enhancer like Azone (1-dodecylazacycloheptan-2-one) in topical preparations, is well-recognized. These studies were undertaken to investigate whether Azone, per se, has any activity against herpes simplex (HSV) type 1 and type 2 viruses. When HSV-1 and HSV-2 were mixed with 5, 10 and 20% Azone, there was a 1-4.5 log10 decrease in virus titers. The efficacy of 5 and 10% Azone applied topically was evaluated during the treatment of HSV-1 cutaneous infections in guinea pigs. HSV-1 infection was produced by intradermally inoculating guinea pigs with 10(7.7) HSV-1/ml. The mean number of lesions per site was reduced by more than 50% in Azone-treated sites as compared to no treatment (control) sites (p less than 0.01). Similarly, the surface area of each lesion in the Azone-treated sites was only 40% of that seen in control sites (p less than 0.001). More than 80% of the lesions on Azone-treated sites healed by day 4 as compared to only 3% on control sites (p less than 0.001). These data indicate that Azone, a lipophilic chemical, may have antiviral properties when used topically.

Animals↗