Lipids in pharmaceutical and cosmetic preparations

Antonio M. Rabasco Alvarez; María Luisa González Rodríguez

doi:10.3989/gya.2000.v51.i1-2.409

Lipids in pharmaceutical and cosmetic preparations

Authors

Antonio M. Rabasco Alvarez Facultad de Farmacia, Universidad de Sevilla, C/ P. García González, s/n.
María Luisa González Rodríguez Facultad de Farmacia, Universidad de Sevilla, C/ P. García González, s/n.

DOI:

https://doi.org/10.3989/gya.2000.v51.i1-2.409

Keywords:

Cosmetic, Excipients, Lipids, Medicine, Nutricional supplement

Abstract

In this paper, a review of the applications of lipids in the pharmaceutical field has been reported. In a first stage, different lipids used as excipients in cosmetics and medicines have been described. Many vegetable oils are used in this sense: almond oil, apricot oil, avocado oil, borage oil, coffee oil, safflower oil, etc.; from de animal source, fish oil and bird oil can be employed as excipients in cosmetical formulations. Fats and waxes may be also used for this purpose. A broad range of phospholipids are suitable for use in cosmetics, pharmaceuticals and diagnosis. These substances are used as vehicle for therapeutic substances, such as liposomes. Finally, a study of lipids, as a function of their biological activity, as active substances for the elaboration of pharmaceuticals, cosmetics or nutritional supplements, was carried out. Carotenoids, retinoids, tocopherols are used for their antioxidant properties, that are important to health and diagnostic medicine.

Downloads

Download data is not yet available.

Downloads

Published

2000-04-30

How to Cite

Rabasco Alvarez AM, González Rodríguez ML. Lipids in pharmaceutical and cosmetic preparations. Grasas aceites [Internet]. 2000Apr.30 [cited 2025May2];51(1-2):74-96. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/409

Download Citation

Issue

Vol. 51 No. 1-2 (2000)

Section

Research

License

This work is licensed under a Creative Commons Attribution 4.0 International License.

© CSIC. Manuscripts published in both the print and online versions of this journal are the property of the Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.

All contents of this electronic edition, except where otherwise noted, are distributed under a Creative Commons Attribution 4.0 International (CC BY 4.0) licence. You may read the basic information and the legal text of the licence. The indication of the CC BY 4.0 licence must be expressly stated in this way when necessary.

Self-archiving in repositories, personal webpages or similar, of any version other than the final version of the work produced by the publisher, is not allowed.