The embodiments of the present disclosure generally relate to a formulation for alleviating veisalgia symptoms. The formulation can comprise anhydrous caffeine, salicin, and valerian. The components can be delivered within a liquid medium and act synergistically to more effectively relieve veisalgia symptoms than when taken individually.

The embodiments of the present disclosure generally relate to a formulation for alleviating veisalgia symptoms. The formulation can comprise anhydrous caffeine, salicin, and valerian. The components can be delivered within a liquid medium and act synergistically to more effectively relieve veisalgia symptoms than when taken individually.

Methods of treating a gastrointestinal spasm in a subject are provided. The methods can include administering an effective amount of a formulation to treat the gastrointestinal spasm, the formulation having a tannin combined with a hydrogen donor in a pharmaceutically acceptable excipient as a binding pair, the tannin releasing in an oxidized state from the hydrogen donor after oral administration of the formulation in the subject; wherein, the composition at least inhibits a gastrointestinal spasm in the subject when compared to a second subject in a control group in which the composition was not administered.

Methods of treating a gastrointestinal spasm in a subject are provided. The methods can include administering an effective amount of a formulation to treat the gastrointestinal spasm, the formulation having a tannin combined with a hydrogen donor in a pharmaceutically acceptable excipient as a binding pair, the tannin releasing in an oxidized state from the hydrogen donor after oral administration of the formulation in the subject; wherein, the composition at least inhibits a gastrointestinal spasm in the subject when compared to a second subject in a control group in which the composition was not administered.

The present invention provides a method for safe and efficacious administration of esketamine.

The present invention provides a method for safe and efficacious administration of esketamine.

A topical cyclooxygenase (COX) inhibitor formulation comprising an inhibitor of COX-1 and/or COX-2, one or more long chain monounsaturated fatty acids, long chain monounsaturated fatty alcohols, terpenes, or combinations thereof; and a solvent mixture comprising ethanol, propylene glycol, 2-(2-Ethoxyethoxy)ethanol, and optionally dimethylsulfoxide.

A topical cyclooxygenase (COX) inhibitor formulation comprising an inhibitor of COX-1 and/or COX-2, one or more long chain monounsaturated fatty acids, long chain monounsaturated fatty alcohols, terpenes, or combinations thereof; and a solvent mixture comprising ethanol, propylene glycol, 2-(2-Ethoxyethoxy)ethanol, and optionally dimethylsulfoxide.

Method for the production of a polyphenolic composition from barley malt, including the fundamental steps of: grinding of the malt grains and splitting into two portions, 20% and 80%; mixing each of the two portions with water to obtain an A mixture and a B mixture, the A mixture being prepared with the 20% portion to obtain a mixture of the malt in water at a final concentration between 9.5% and 20%, the B mixture being prepared with the 80% portion to obtain a mixture of the malt in water at a final concentration between 33% and 60%; thermal cycle; separation of the liquid component from the solid component; boiling of the liquid component and the addition of hops; rapid cooling of the wort; storage; in which said thermal cycle consists of a first phase and a second phase, in which the first phase applies to the 20% portion (Mixture A) and the second phase during which Mixture B is added to Mixture A. The relative polyphenolic composition obtained according to this method is characterized by the fact that it can be in liquid, powder, dry, and lyophilized form, its use and relative beverage or beer according to the present method not obtained with fermentation methods.

Method for the production of a polyphenolic composition from barley malt, including the fundamental steps of: grinding of the malt grains and splitting into two portions, 20% and 80%; mixing each of the two portions with water to obtain an A mixture and a B mixture, the A mixture being prepared with the 20% portion to obtain a mixture of the malt in water at a final concentration between 9.5% and 20%, the B mixture being prepared with the 80% portion to obtain a mixture of the malt in water at a final concentration between 33% and 60%; thermal cycle; separation of the liquid component from the solid component; boiling of the liquid component and the addition of hops; rapid cooling of the wort; storage; in which said thermal cycle consists of a first phase and a second phase, in which the first phase applies to the 20% portion (Mixture A) and the second phase during which Mixture B is added to Mixture A. The relative polyphenolic composition obtained according to this method is characterized by the fact that it can be in liquid, powder, dry, and lyophilized form, its use and relative beverage or beer according to the present method not obtained with fermentation methods.