1983
DOI: 10.1080/01932698308943376
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Dispersion of Cholesterol in Aqueous Surfactant Solutions: Interpretation of Viscosity Data

Abstract: The viscosity of cholesterol dispersions in aqueous buffered surfactant solutions has been reported under progel conditions. The viscosity versus concentration curves pass through maximum which corresponds to the beginning of solubilization of cholesterol into the surfactant solutions. The stability of the dispersions has been explained by a mechanism involVing formation of association complex between cholesterol and the surfactants through hydrogen bonding.

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Cited by 4 publications
(3 citation statements)
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“…The fact lies in the formation of a fixed number of niosomes at a given amount of vesicle components (surfactant, cholesterol and lecithin), thus having definite entrapment efficiency and the excess drug gets precipitated. [27,31] …”
Section: Optimisation Of the Proniosomal Formulationsmentioning
confidence: 99%
See 1 more Smart Citation
“…The fact lies in the formation of a fixed number of niosomes at a given amount of vesicle components (surfactant, cholesterol and lecithin), thus having definite entrapment efficiency and the excess drug gets precipitated. [27,31] …”
Section: Optimisation Of the Proniosomal Formulationsmentioning
confidence: 99%
“…The loosely packed membrane was thus formed which showed high permeability. [27] The concentration of cholesterol also plays an important role in the formation and drug entrapment in the vesicles because these molecules house themselves as 'vesicular cement' into the bilayers of the surfactant membranes. [28,29] This mechanism is responsible for the permeability, rigidity and stability of the niosomes vesicles.…”
Section: Optimisation Of the Proniosomal Formulationsmentioning
confidence: 99%
“…In fact, the interaction between cholesterol and lecithin is a primary reaction in cell membranes, with the molar ratio of cholesterol to lecithin varying from 0.1 to 1 16. 17 It has also been suspected that lecithin may have beneficial effects on the properties of the cell membrane, such as permselectivity, fixed charge density, and fluidity characteristics 18. Our previous experiments have confirmed that lecithin does not significantly alter the surface tension, which suggests that the foamability of lecithin is much less than that of most surfactants 15.…”
Section: Introductionmentioning
confidence: 99%