Liposomas en el desarrollo de formas farmacéuticas semisólidas / Liposomes in pharmaceutical semisolid dosage forms

Introducción: los liposomas son nanovesículas esféricas compuestas por fosfolípidos, característica directamente relacionada con su permeabilidad. Son estructuras ampliamente utilizadas como sistemas de entrega de fármacos cuando se administran por vía dérmica y transdérmica. Método: se realizó una revisión bibliográfica considerando artículos científicos y patentes publicados en las si-guientes bases de datos: Google Académico, Google Patents, Pubmed, Elsevier, ScienceDirect, Scielo. Se incluyeron artículos en idioma inglés y español publicados de 2012 a 2022, seleccionando los más relevantes en cuanto al tema. Resultados: en total, se seleccionaron 31 artículos y 9 patentes relacionados con el uso de liposomas en formu-laciones semisólidas con fármacos de diversas categorías farmacológicas, como antiinflamatorios no esteroideos (AINEs), corticosteroides, analgésicos opioides, anestésicos locales, antibióticos, antimicóticos, antivirales, antime-tabolitos, vitaminas y fitoquímicos. Conclusiones: los avances nanotecnológicos tienen una aplicación creciente en la formulación de medicamentos. El uso de sistemas liposomales corresponde a una herramienta de amplia utilidad y altamente beneficiosa para la formulación de semisólidos. (AU)

Introduction: liposomes are spherical phospholipid nanovesicles, an essential characteristic for their permeability. Hence, they are widely used as drug delivery systems for dermal and transdermal administration. Method: a bibliographic review of scientific articles and patents published on different information sources was carried out. We reviewed Google Scholar, Google Patents, Pubmed, Elsevier, ScienceDirect, Scielo, and specialized journals, both in English and Spanish. The articles were published between 2012 and 2022, and the most relevant were selected. Results: in total, 31 articles and 9 patents were selected, to be evaluated and analyzed. These articles demonstrate the use of liposomes in semisolid dosage forms of various pharmacological categories, such as non-steroidal an-ti-inflammatory drugs (NSAIDs), corticosteroids, opioid analgesics, local anesthetics, antibiotics, antifungals, anti-virals, antimetabolites, vitamins, phytochemicals, and some cases of skin pathologies treatment. Conclusions: nanotechnology and its advances are especially interesting for drug formulation. The use of liposo-mal systems has become a useful tool, which is beneficial, due to its characteristics, for the formulation of semi-so-lid dosage forms. (AU)

Women's perceptions about changes in food-related behaviours at home during COVID-19 pandemic in Chile.

OBJECTIVE: To explore women's perceptions of changes in specific food habits at home, specifically the food budget and shopping, and food preparation, during the COVID-19 period. DESIGN: Non-probabilistic, exploratory study. Participants completed an online self-administered questionnaire. Perceptions of food habit changes were measured on a five-point Likert scale (strongly disagree to strongly agree). Data analysis was conducted in STATA v16.0. SETTING: Chile. PARTICIPANTS: Adult women between 25 and 65 years old (n 2047). RESULTS: Of the participants, 72 % were responsible for cooking, 69 % for buying food and 85 % for child care. Difficulties in organising and doing food budget works were observed in groups with a lower educational level, lower income and single mothers with children. Younger participants, dependent workers, women from biparental families with children and those in mandatory quarantine perceived more changes in their food shopping and budget management tasks. Participants more educated, with higher income and non-mandatory quarantine perceived to cook and eat healthier. Older participants perceived minor changes in their food preparation tasks at home; in contrast, more educated women and women from biparental families with children perceived more changes. If women were in charge of the kids or grocery shopping, more food environment changes were noticed. CONCLUSIONS: Women perceived changes in their food environments. Some of these changes are perceived worse in the more vulnerable population. COVID-19 presents a challenge for the food system and gender perspectives. This information should be considered in the design of food-related interventions.