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Drug Facts | Pasta de Lassar Andromaco

20:01 EDT 21st May 2013 | BioPortfolio
Note: While we endeavour to keep our records up-to-date one should not rely on these details being accurate without first consulting a professional. Click here to read our full medical disclaimer.

Zinc Oxide 25%........Skin Protectant

For external use only

If swallowed, get medical help or contact a Poison Control Center right away

For poison ivy, oak, or sumac:

For diaper rash:

Store at 20° to 25°C (68° to 77°F)

Lanolin, Solid Petroleum Jelly, Starch

Manufactured byIndustria Farmacéutica Andrómaco S.A. de C.V.México DF 11520

Distributed byMarcasUSA, LLCEl Segundo, CA 90245

Questions?Call Toll-Free 1-800-428-9489

Product of Mexico

Oxido de Zinc 25%....Proteccion de la piel

Sólo para uso externo

En caso de ingesta accidental, consulte a su médico o acuda al Poison Control Center

Para la hiedra venenosa, roble o zumaque:

Para rozadura de pañal:

Consérvese entre 20° y 25° C (68° a 77° F) de temperatura

Lanolina, Jalea de Petróleo Solido, Almidón

Hecho porIndustria Farmacéutica Andrómaco S.A. de C.V.México DF 11520

Distribuido porMarcasUSA, LLCEl Segundo, CA 90245

¿Preguntas?Llame gratis al 1-800-428-9489

Producto de México

www.andromacousa.comwww.andromaco.com.mx

ANDROMACO

PASTA DE LASSAR ANDROMACO

Zinc Oxide /Oxido de Zinc

SKIN PROTECTANT Protector de la piel

Net wt 2.1 ozPeso Neto 60g

Manufacturer

MarcasUSA LLC

Active Ingredients

Source

Clinical Trials [ 5 Associated Clinical Trials listed on BioPortfolio]

Pasta Formulations and Their Effect on Appetite

Investigators are interested in learning how appetite responds to pasta containing different amounts of protein and fiber. In this research study, subjects will be asked to eat as much as...

Glycemic Responses and Sensory Characteristics of Whole Yellow Pea Flour Added to Novel Functional Foods

The objective of this study was to determine if whole yellow pea flour reduces post-prandial glycemic responses of novel food products. The second objective was to determine if whole yell...

Appetite Profile After Intake of Rye Breakfast Meal

Food structure influence metabolic response including appetite. Whole grain foods include a wide range of products; cracked or cut kernels, rolled flakes or milled to flour and used in fo...

The RECHARGE Low Carbohydrate Diet Trial for Metastatic Cancer

This study is for people whose cancer: - has resisted chemotherapy - are taking a break from chemotherapy - or are looking for an alternative to the toxic effects of chem...

Investigation of Dietary Absorptive Capacity of Fructans in Healthy Subjects - A Dose Response Study

Fructan is a carbohydrate polymer that is composed of fructose and a terminal glucose moiety . Fructans are naturally found in artichokes (6.1 grams/serving), leeks (5.9 grams/serving), on...

PubMed Articles [ 34 Associated PubMed Articles listed on BioPortfolio]

Metabolomics and food processing: from semolina to pasta.

The objective of this study was to investigate the metabolite variations during industrial pasta processing (from semolina to dried pasta) for five different commercial products. Up to 76 metabolites...

Effects of housing system and age of laying hens on egg performance in fresh pasta production: pasta cooking behaviour.

Very few studies concern the effects of layer housing systems and age on egg technological properties. Thus the aim of this work was to study the influence of these two factors on egg performance in f...

Bioaccessibility of Carotenoids and Vitamin E from Pasta: Evaluation of an in Vitro Digestion Model.

The present investigation aimed to expand the knowledge of bioaccessibility of carotenoids, tocopherols, and tocotrienols from cereal products such as pasta. Because most of the published approaches a...

Biotechnological Production of Vitamin B2-Enriched Bread and Pasta.

Lactic acid bacteria (LAB) were obtained from durum wheat flour samples and screened for roseoflavin-resistant variants to isolate natural riboflavin-overproducing strains. Two riboflavin-overproducin...

Process conditions affect starch structure and its interactions with proteins in rice pasta.

Structural changes of starch and proteins in rice pasta were investigated as a function of raw-materials and pasta-making conditions, and their impact on cooking behaviour and glycaemic index was asse...

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