Vitae-revista De La Facultad De Quimica Farmaceutica最新文献

{"title":"Uso de modelos lineales mixtos para la estimación del tiempo de vida útil de un medicamento","authors":"Jhonathan David Pazmiño Arteaga, Nelfi González","doi":"10.17533/UDEA.VITAE.V24N2(2)A09","DOIUrl":"https://doi.org/10.17533/UDEA.VITAE.V24N2(2)A09","url":null,"abstract":"Antecedentes: el campo de la confiabilidad estadistica ha realizado importantes avances en el modelamiento de los datos obtenidos en estudios de estabilidad para diferentes equipos y productos, por ejemplo electrodomesticos, componentes de vehiculos, circuitos electricos entre otros, sin embargo, su permeacion en el area farmaceutica no se ha visto promovida aun considerando la complejidad de los ensayos de estabilidad y el impacto economico y social de la definicion de la vida util de un medicamento; adicionalmente, se ha identificado que debido a los procesos de fabricacion por lotes de los medicamentos, el efecto de la variacion asociada a ellos debe ser considerada a la hora de realizar el analisis estadistico de los datos de estabilidad. Objetivos: en este trabajo se busco mostrar la conveniencia de utilizar un nuevo metodo de analisis de la informacion derivada de un estudio de estabilidad acelerado. Metodos: la simulacion estadistica se utilizo para comparar dos estimadores de vida util propuestos basados en el modelo lineal mixto vs uno existente fundamentado en el modelo de regresion lineal simple segun la metodologia colombiana; se contemplo el efecto que podria tener la variabilidad inherente al proceso de fabricacion de un medicamento, considerando la variabilidad entre lote e intra lote, ademas, se utilizaron diferentes niveles de los factores que el investigador puede controlar en el estudio de estabilidad, como lo son el numero de lotes, el numero de tiempos de observacion y el numero de muestras por lote y por tiempo. Resultados: se determino que los dos estimadores propuestos permiten obtener estimaciones mucho menos sesgadas que las encontradas mediante el estimador clasico, asi mismo, se presento el comportamiento de las estimaciones en funcion de los componentes de varianza intrinsecos del estudio y la afectacion de los factores experimentales del mismo. Conclusiones: las estimaciones realizadas mediante modelos lineales mixtos presentan una exactitud mayor frente a las realizadas de manera tradicional, esta disminucion en el sesgo podria mejorar la productividad de las empresas farmaceuticas sin comprometer la salud publica.","PeriodicalId":23515,"journal":{"name":"Vitae-revista De La Facultad De Quimica Farmaceutica","volume":"104 1","pages":"80-90"},"PeriodicalIF":0.0,"publicationDate":"2017-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79008550","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Extracción supercrítica de aceite de semillas de papaya (Carica papaya): Composición y propiedades fisicoquímicas","authors":"Daniela J. Dorado, Andrés M. Hurtado, Hugo A. Martínez-Correa","doi":"10.17533/UDEA.VITAE.V24N2(2)A05","DOIUrl":"https://doi.org/10.17533/UDEA.VITAE.V24N2(2)A05","url":null,"abstract":"Antecedentes: La papaya (Carica papaya) contiene entre el 15% y 20% de semillas, las cuales son consideradas residuos agroindustriales que generalmente no tienen ningun valor y manejo adecuado. Objetivos: se realizo la extraccion de aceite de semillas de papaya con dioxido de carbono supercritico bajo diferentes condiciones de presion y temperatura con el fin de evaluar su efecto sobre el rendimiento, composicion en acidos grasos, esteroles y tocoferoles. Ademas, se determinaron propiedades fisicoquimicas como parametros de calidad del aceite. Metodos: Se utilizo un diseno central compuesto utilizando la metodologia de superficie de respuesta. Se emplearon presiones entre 20 y 35 MPa y temperaturas entre 40 y 60°C con un flujo de CO2 constante de 30 g/min y un tiempo de extraccion de 150 min. La composicion en acidos grasos se analizo por cromatografia de gases con detector de ionizacion en llama. Los esteroles y tocoferoles se analizaron por cromatografia de gases acoplada a espectrometria de masas. Las propiedades fisicoquimicas se realizaron de acuerdo a las Normas Tecnicas Colombianas y de la AOAC. Resultados: La presion, temperatura y sus interacciones tuvieron un efecto estadisticamente significativo (p<0,05) sobre el rendimiento. Un rendimiento optimo del 26,3% en aceite se obtuvo a 38,1 MPa y 36 °C. En el aceite se encontro un alto contenido de acido oleico y en menor proporcion los acidos grasos: palmitico, linoleico, estearico, palmitoleico, laurico, linolenico y miristico. Ademas, se identificaron componentes minoritarios tales como: campesterol, estigmasterol, β-sitosterol, cicloartenol, sitostenona, escualeno y ɑ-tocoferol. Conclusiones: La extraccion supercritica permitio la obtencion de un alto rendimiento en aceite de semillas de papaya, y una extraccion selectiva en acidos grasos y escualeno, lo cual puede ser de interes para diferentes industrias.","PeriodicalId":23515,"journal":{"name":"Vitae-revista De La Facultad De Quimica Farmaceutica","volume":"22 1","pages":"35-45"},"PeriodicalIF":0.0,"publicationDate":"2017-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78110700","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Application of impedance spectroscopy for the characterization of hams during post-salting","authors":"Joel GIRÓN H, Rafael MASOT P, Raúl GRAU M, José BARAT B","doi":"10.17533/UDEA.VITAE.V24N3A03","DOIUrl":"https://doi.org/10.17533/UDEA.VITAE.V24N3A03","url":null,"abstract":"Background: The smart control for food and feed technologies consist in the development of new methods that facilitate the control of productive processes guaranteeing the quality and safety of agrofood products. The importance given to this research line is a clear indicator of the interest of all of the agents implicated in promoting the introduction of innovative technologies. The goal is to implement new, fast, economical, analytical techniques, which constitute a real alternative to traditional control procedures. Objective: The aim of this study was to evaluate the use of an electronic sensor based on the impedance spectroscopy technique for the characterization of hams during the post-salting step (8, 10, 12 and 14 weeks). Materials and methods: 60 hams from three different categories (fat, semi-fat and lean), were tray salted under the conditions of a company (xNaCl = 0.11 g/g dry matter). For each time, samples were first evaluated with the electronic method (non-destructive analysis) and then analytical determinations of: mass variation, moisture content, fat content, salt content and water activity were performed on each ham in different zones. The electric data were evaluated using Principal Component Analysis (PCA) and regression with Partial Least Squares (PLS) through the analytical data. Results: The PCA analysis discriminated between the different evaluated zones. At eighth week 79.06% of the variance was explained and at tenth week, the 82.53%. No relation was observed for the different ham categories. The correlation between the impedance signal and the analytical determinations showed the best cross validation coefficient (R2CV) values for moisture content (0.75) and water activity (0.73). Conclusions: The impedance spectroscopy technique generated different signals between the zones of analysis during the first two post-salting times, eight and ten weeks, in which physicochemical differences were also observed as a consequence of the variation in the salt concentration between zones.","PeriodicalId":23515,"journal":{"name":"Vitae-revista De La Facultad De Quimica Farmaceutica","volume":"11 4 1","pages":"178-185"},"PeriodicalIF":0.0,"publicationDate":"2017-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82735673","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"El alimento como producto de nutrición y placer: Reto actual de la industria y la academia","authors":"Juan Diego Torres Oquendo","doi":"10.17533/UDEA.VITAE.V24N2(2)A01","DOIUrl":"https://doi.org/10.17533/UDEA.VITAE.V24N2(2)A01","url":null,"abstract":"Dar una definicion exacta de lo que significa un alimento puede llegar a ser un reto para nuestra sociedad, pues si bien es entendido como un conjunto de sustancias que brindan nutrientes para la supervivencia de seres vivos, es decir, una necesidad biologica, su alcance es mucho mayor para el ser humano (1), donde se fusionan distintos factores socioculturales, patrimonios historicos y toda una serie de ritos alrededor de productos que pueden llegar a ser parte de uno de los ejes economicos mas fuertes del mercado. La relacion del hombre con el alimento es un aspecto complejo y multidimensional, en la parte individual se busca la satisfaccion e indulgencia, pero tiene un aspecto colectivo que lo interconecta con los demas individuos(2).","PeriodicalId":23515,"journal":{"name":"Vitae-revista De La Facultad De Quimica Farmaceutica","volume":"7 1","pages":"9-10"},"PeriodicalIF":0.0,"publicationDate":"2017-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89949933","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Functional restructured meat: applications of ingredients derived from plants","authors":"A. Mireles-Arriaga, J. Ruiz-Nieto, Maria del Rosario Juárez-Abraham, J. Mendoza-Carrillo, Raquel Martínez-Lopereana","doi":"10.17533/UDEA.VITAE.V24N3A05","DOIUrl":"https://doi.org/10.17533/UDEA.VITAE.V24N3A05","url":null,"abstract":"Background: Meat is an important source of nutrients. However, in recent years their consumption is associated with chronic-degenerative diseases giving it the perception of “unhealthy food” Given that meat is an affordable source of quality protein; its improvement entails a huge challenge for the industry and science. Methods: The search and structured review of the literature in the last ten years in the scientific databases of articles related to the elaboration of restructured meat products with functional ingredients derived from plants. Objective: This work presents a general overview, as well as the most representative studies on the elaboration of restructured meat with ingredients from plants considered functional. Conclusions: The present review is intended to emphasize the use of plant natural ingredients in the elaboration of functional restructured meat products as an alternative for consumers allowing the inclusion of functional compounds beneficial to human health in their daily diet.","PeriodicalId":23515,"journal":{"name":"Vitae-revista De La Facultad De Quimica Farmaceutica","volume":"203 1","pages":"196-204"},"PeriodicalIF":0.0,"publicationDate":"2017-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83560699","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Lintnerización de almidones nativos de yuca (Manihot Esculenta Crantz) y ñame (Dioscorea rotundata)","authors":"J. Mendoza, Manuel Ricardo, Carlos Antonio Restrepo Medina","doi":"10.17533/UDEA.VITAE.V24N2(2)A07","DOIUrl":"https://doi.org/10.17533/UDEA.VITAE.V24N2(2)A07","url":null,"abstract":"Antecedentes: Actualmente, es necesario el desarrollo y produccion de almidones modificados que permitan potenciar las propiedades funcionales de los almidones nativos y ampliar su aplicabilidad como aditivo en la industria alimentaria. Asimismo, surge la iniciativa de promover el aprovechamiento de materias primas amilaceas de gran importancia socioeconomica en Colombia. Objetivo: Se evaluo el efecto del proceso de lintnerizacion sobre almidones de yuca y name, para valorar su posible aplicacion a nivel industrial. Metodos: Fue propuesto un proceso de modificacion quimica por hidrolisis acida en almidones nativos, variando la relacion acido clorhidrico: almidon (2, 4, 6% p/p) y el tiempo de reaccion (4, 6 y 8 horas). El grado de hidrolisis fue evaluado a traves de la produccion de equivalentes de dextrosa (ED). Espectroscopia de infrarrojo (FTIR), difraccion de rayos X y microscopia de barrido electronico (SEM), fueron utilizadas para determinar cambios estructurales y morfologicos en los granulos de almidon hidrolizados. El comportamiento de las pastas de almidon durante ciclos de calentamiento y enfriamiento, basados en un perfil de viscosidad (viscoamilograma). Ademas, se realizo un analisis de las propiedades funcionales de los almidones lintnerizados. Resultados: La concentracion de acido influyo significativamente (p<0.05) en el grado de hidrolisis de los almidones nativos de yuca y name. La variacion en las senales de absorbancia en los espectros de infrarrojo, debido al estiramiento de grupos funcionales O-H y C-H, permite inferir cambios en la estructura y enlaces de los granulos de almidon. El proceso de hidrolisis provoco cambios significativos en las propiedades funcionales de los almidones de yuca y name. Conclusiones: El proceso de lintnerizacion disminuyo significativamente la viscosidad maxima, asociado a un aumento del grado de cristalinidad y disminucion del contenido de amilosa por hidrolisis acida. Los almidones lintnerizados alcanzan una mayor estabilidad durante el calentamiento y tienden a disminuir el proceso de retrogradacion. Las diferencias estructurales, morfologicas y parametros de gelatinizacion entre los almidones lintnerizados de las dos especies estan en funcion del arreglo estructural de la amilopectina, relacion amilosa/amilopectina y arquitectura del granulo o una combinacion de las mismas.","PeriodicalId":23515,"journal":{"name":"Vitae-revista De La Facultad De Quimica Farmaceutica","volume":"66 1","pages":"55-67"},"PeriodicalIF":0.0,"publicationDate":"2017-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82578398","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Passiflora quadrangularis L. prevents experimental hypertension and vascular remodelling in rats exposed to nitric oxide deficit","authors":"Lesly L. Bareño, P. Puebla, Carlos M. Guerra, A. S. Feliciano, G. Isaza, M. Guerrero","doi":"10.17533/UDEA.VITAE.V24N3A04","DOIUrl":"https://doi.org/10.17533/UDEA.VITAE.V24N3A04","url":null,"abstract":"Background: Passiflora quadrangularis L. is among the species used in Colombian folk medicine for hypertension, but until now it has not been studied in experimental models. Objectives: To assess the capacity of P. quadrangularis L. EtOH extract to prevent the hypertension and vascular remodelling induced by nitric oxide (NO) deficit in Wistar rats. Methods: The nitric oxide (NO) synthase inhibitor L-NAME (10 mg/kg, i.p (intraperitoneal), every 48h) was administered for seven weeks to the following groups of rats: P. quadrangularis L.75, 150 and 300 mg/kg/d, p.o. (oral route); enalapril as reference agent, 10 mg/kg/d, p.o. and vehicle as control (mixture of propylene glycol 10%, glycerine 10% and polysorbate 2%). Arterial blood pressure (BP) and heart rate (HR) were measured twice a week. After sacrifice, the aortic rings were isolated, contraction was triggered with phenylephrine (PE 10-6 M) and then the relaxant response achieved with cumulative concentrations of acetylcholine (ACh, 10-10 – 10-5 M) or sodium nitroprusside (SNP, 10-10 – 10-5 M) was assessed. Histopathologic measures of thickness/lumen ratio from both the left ventricle and aorta walls, as well as phytochemical screening, were also performed. Results: As for enalapril, all doses of P. quadrangularis L. prevented the hypertension induced by L-NAME (122±1.2 versus 155±1.3 mmHg at seventh week). P. quadrangularis L. significantly increased the relaxant effect induced by ACh in isolated aorta and decreased the thickness/lumen ratio of aorta wall specimens. Conclusions: P. quadrangularis L. prevents experimental hypertension induced in rats with nitric oxide deficits improving the endothelium vasodilatation response and protecting against vascular remodelling.","PeriodicalId":23515,"journal":{"name":"Vitae-revista De La Facultad De Quimica Farmaceutica","volume":"11 1","pages":"186-195"},"PeriodicalIF":0.0,"publicationDate":"2017-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75618259","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Rheology: A feasible tool to assess the viscoelastic behavior of natural ingredients","authors":"Jhon Jairo Rojas Camargo","doi":"10.17533/UDEA.VITAE.V24N3A01","DOIUrl":"https://doi.org/10.17533/UDEA.VITAE.V24N3A01","url":null,"abstract":"Rheology studies the flow and deformation of materials. Thus, the knowledge of the rheological and mechanical properties is important for product design, production, quality control, and for predicting shelf storage stability. Rheology studies can assist scientists in formulating optimal products (1). Conventionally, a single-point viscosity tests are widely used, but they not adequate in characterizing the full rheological profile of these materials, and thus, it is better to generate the full viscosity curves to capture a wide range of material responses (2). There are several tests conducted to characterize a material. The first one implies plotting viscosity as a function of a stress ramp at constant temperature and within a specific time interval. Usually, at low stresses viscosity might remain constant, and then a critical stress point is reached were viscosity decreases abruptly. The magnitude of the resulting slope confirms the shear sensitivity of the material (3). Another highly used plot involves the viscosity versus shear rate. Usually, at low shear rates viscosity remains constant and then it decreases steadily. Further, from the stress ramp test the minimum shear stress required to initiate flow (Yield stress) is determined. The higher the yield value, the more readily a dispersion will maintain particles in suspension with minimal sedimentation. However, a low yield stress might be useful for a product to improve the sensorial properties such as the ease of spreading onto a surface forming a short-term thin layer (4).","PeriodicalId":23515,"journal":{"name":"Vitae-revista De La Facultad De Quimica Farmaceutica","volume":"17 1","pages":"165-165"},"PeriodicalIF":0.0,"publicationDate":"2017-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73951748","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Double emulsion and complex coacervation in stevia encapsulation","authors":"Adriana del Rosario Micanquer Carlosama, Liliana Serna Cock, A. Aponte","doi":"10.17533/UDEA.VITAE.V24N3A02","DOIUrl":"https://doi.org/10.17533/UDEA.VITAE.V24N3A02","url":null,"abstract":"Background : Stevia leaves a residual flavor at moment of being consumed, and its sweet taste remains little time, whereby, encapsulation is an option to mitigate these problems. Objectives: evaluate the double emulsion system followed by complex coacervation in stevia encapsulation. Methods : The effect of the concentration of the sweetener was determined (3.5; 5; 7.5 and 10% p/p) as well as the concentration of the wall material (2.5 and 5% p/p), on the morphology, capsules size, and encapsulation capacity. The double emulsion was prepared, the coacervate was formed, and then capsules were lyophilized. The morphology and capsule size were measured before and after lyophilization by optical microscopy. From Fourier´s infrared transformed spectrometry, encapsulation capacity was analyzed. Water activity and solubility were measured in lyophilized capsules. Results: Micro and nano capsules (minimum size of 1939 ± 0.74μm and 62.33 ± 6.65μm maximum) were obtained. Micrographs showed that the encapsulation technique used, allows obtaining dispersed stevia capsules and those of round and homogeneous morphology. The encapsulation capacity was 84.37 ± 4.04%. The minimum value of water activity was 0.49 ± 0.01 and 17.65 ± 0.91% of solubility. Conclusions: An increased in encapsulation capacity was obtained when the highest concentration of the wall material was used. The capsule diameter increased as the sweetener concentrations increased. The formulation to 5% (p/p) of stevia and 5% (p/p) in wall material was associated with better controlled release of the sweetener, which allows establishing subsequent applications in which the sweet taste is prolonged and the stevia bitter taste concealed.","PeriodicalId":23515,"journal":{"name":"Vitae-revista De La Facultad De Quimica Farmaceutica","volume":"7 1","pages":"167-177"},"PeriodicalIF":0.0,"publicationDate":"2017-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88191125","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Botanical ingredients: the key link in Colombia for the development of innovative and natural pharmaceutical, cosmetic, and food products","authors":"Luis Carrillo-Hormaza, E. Osorio","doi":"10.17533/UDEA.VITAE.V24N2A01","DOIUrl":"https://doi.org/10.17533/UDEA.VITAE.V24N2A01","url":null,"abstract":"Botanical ingredients are widely used in food, dietary supplements, cosmetics, drugs, and other products. These ingredients may either be made as fresh material, dry and ground material, or as valorized sub-products obtained following more complex industrial process such as extraction, concentration, and purification. The plant sources of botanical ingredients are diverse. Roots, flowers, fruits, leaves, or seeds could be obtained from i) industrial crops (food and non-food); ii) wild plants (non-agroindustrial development); or iii) agroindustrial wastes (byproducts obtained during harvesting, post-harvesting, and industrial processing). Each of these sources is associated with specific challenges and advantages in the botanical ingredient industry. For example, industrial crops provide the most homogeneous raw material, but the degree of novelty and innovation in the development of these ingredients could be limited. Conversely, wild plants are the best source of novel ingredients; however, they require a lot of time and money to develop. These increased expenditures normally emerge from bioprospecting studies and legal procedures, given that the inclusion of a new ingredient is required. On the other hand, agroindustrial wastes are the most sustainable and environmentally friendly bioingredient sources; however their availability, homogeneity, and innocuousness are the most important challenges to solve.","PeriodicalId":23515,"journal":{"name":"Vitae-revista De La Facultad De Quimica Farmaceutica","volume":"111 1","pages":"85-87"},"PeriodicalIF":0.0,"publicationDate":"2017-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83664074","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}