Food hydrocolloids are multifunctional natural substances that are being exploited to create a new generation of functional foods that improve health and well-being. Pharmaceutical and culinary formulations play a crucial role in rheology, tribology, and intuition. According to current research, hydrocolloids have the potential to tailor nutritional value and deliver therapeutic benefits by lowering plasma cholesterol, postprandial glucose, glycemic response, insulin secretion, and preventing colon cancer by controlling meal transit, digestion, and gastric emptying. They also enhance the bioavailability of specific bioactive moieties and drugs by delivering them to the gastrointestinal tract in a regulated and targeted manner. The use of food hydrocolloids, particularly proteins and polysaccharides, as viscosity modifiers, gelling, coating, stabilizing agents, and emulsifiers in the drug delivery system and the nutraceutical potential utility of food colloids as functional components, are discussed in this article.
: Antifibrotic agents are known to treat idiopathic pulmonary fibrosis. The two antifibrotic agents approved and in usage are Pirfenidone and Nintedanib granted by the USFDA in 2014. They are both known to decrease inflammation in the lungs. The fact that COVID-19 has shown to cause inflammation and fibrosis in the lungs frames the theory of their usage in the treatment of the disease by reducing lung scaring and allowing faster discharge of patients with post-COVID complications. The need for them to change their status from orphans to blockbusters has not happened yet due to fewer data and less research available on them as well as various other economic and patient-related factors. Since COVID-19 is widespread and causes many complications of the lungs that are similar to what these two drugs treat. We believe that the status of these drugs could be changed due to an increase in demand for them.
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