Comparative Study of the Effects of Beverages on Ciprofloxacin and Ibuprofen

Abstract

The activity of drug can be affected when food and drug interacts on patient consumption. The study of this interaction is important as it gives adequate dosing, time and new drug formulation. The importance of food and drug interactions has placed scientific researchers on a steady work to ensure efficient biochemical mechanism and safety as it altered pharmacokinetic and pharmacodynamic outcome. In this study, the pH and temperature effect of Ciprofloxacin and Ibuprofen with beverages was observed and the functional group changes were noticed using Fourier-transform infrared spectroscopy (FTIR). The efficacy of pH interactions of Pepsi, Fanta, Maltina on both Ciprofloxacin (1500 mg) and Ibuprofen (1600 mg) generally increased but reduction occurred in water while temperature fluctuated. FTIR spectra obtained from Maltina showed similarity in functional groups recorded with little exception. Key words: Food-drug, Pharmacokinetic, Pharmacodynamic, Ciprofloxacin, Ibuprofen.