Pharmacology Quiz on ASA and NSAIDs

Antihistamines are drugs used to treat allergy symptoms by blocking histamine receptors, which are involved in the release of histamine, a substance released during allergies. They come in two generations: first generation, causing drowsiness, and second generation, less sedating.

Antacids neutralize stomach acid by chemical reactions, maintaining a pH of 4 in the stomach. Systemic antacids are absorbed by the GI tract, while non-systemic ones are not absorbed and coat the stomach lining.

H2 receptor antagonists block histamine receptors involved in acid secretion, reducing acid production. They are more effective than antacids and have fewer adverse effects.

Proton pump inhibitors (PPIs) permanently bind to the proton pump, reducing acid secretion by at least 90%. They are the most effective and have low adverse effects.

Decongestants reduce nasal congestion by constricting blood vessels in the nasal passages, thereby reducing fluid leakage. Phenylephrine and pseudophedrine are common decongestants.

First-generation antihistamines are known for their sedative effects. They cause drowsiness because they can cross the blood-brain barrier and affect the central nervous system.

Second-generation antihistamines are generally less sedating than first-generation ones. They are preferred because they are more targeted and have fewer effects on the central nervous system.

Long-term use of decongestants can lead to local irritation and chronic congestion. This is because the body can become accustomed to the constricted vessels, leading to rebound congestion.

Drugs that can be bought without a prescription, typically for treating mild symptoms.

Drugs that are only available with a prescription from a healthcare professional.

The use of over-the-counter (OTC) drugs should be limited to mild symptoms and should not replace professional medical care.

The process of using medications without a doctor's direction, which can be risky.

Regulations that ensure the safety, effectiveness, and correct labeling of over-the-counter drugs.

Drugs used to reduce pain, often found in over-the-counter remedies.

A common analgesic found in Aspirin, which helps reduce pain, fever, and inflammation.

Chemical messengers that play a role in pain and inflammation.

Internal analgesics are medications used to relieve pain, reduce fever, and in some cases, reduce inflammation within the body. They work by interfering with the production of prostaglandins, which are chemicals involved in pain, fever, and inflammation.

Aspirin (ASA) is a commonly used internal analgesic with a wide range of applications, including pain relief, fever reduction, and prevention of blood clots. While effective, it can cause gastric irritation, especially with long-term high doses.

Acetaminophen (Tylenol) is a popular over-the-counter analgesic that works by inhibiting prostaglandin synthesis without causing gastric irritation like aspirin. However, overuse can lead to severe liver damage.

Non-steroidal anti-inflammatory drugs (NSAIDs), like ibuprofen (Advil) and naproxen (Aleve), are effective at relieving pain, reducing fever, and suppressing inflammation. While safer than aspirin, they still can cause gastric irritation and other side effects.

Prostaglandins are a group of hormone-like substances, some of which contribute to pain, inflammation, and fever. Their production is influenced by enzymes called prostaglandin synthases.

Internal analgesics act by inhibiting prostaglandin synthases, the enzymes responsible for producing prostaglandins. This reduces pain, fever, and inflammation by decreasing the availability of these signaling molecules.

COX-1 and COX-2 are two types of enzymes that convert arachidonic acid into different prostaglandins. COX-1 produces those that protect the stomach, while COX-2 produces inflammatory ones. Internal analgesics often block both, leading to both beneficial and adverse effects.

Blocking COX-2 is beneficial as it reduces inflammation, while blocking COX-1 can lead to unwanted side effects like stomach irritation. This is why some analgesics are tailored to specifically inhibit COX-2.

A list published by Health Canada containing all permitted food additives and their approved uses.

The process of determining if a food additive is safe for consumption by evaluating its potential risks and benefits to human health.

The highest dose of a substance that does not produce any adverse effects in animals.

The practice of using a food additive only when it is necessary to enhance or maintain the quality or acceptability of the food.

A class of food additives that contributes to the flavor of food.

A food additive that is naturally found in food but can still be harmful to health.

The assessment of a food additive's potential to cause cancer in humans.

A group of people who may be more sensitive to certain food additives due to their lifestyle or health conditions.

These drugs are sold without a prescription and are typically used for treating mild symptoms. They are available over the counter in pharmacies and grocery stores.

These drugs contain compounds that directly absorb UV radiation before it can penetrate the skin. They include chemical filters like oxybenzone, avobenzone, and octinoxate.

These drugs are obtained from plants and have a proven therapeutic effect with documented toxicity. They are purified and used in specific doses.

They are plant-based products sold to treat various health conditions but lack a Drug Identification Number (DIN). They often lack extensive clinical trial data and purity.

These products contain minerals like zinc oxide and titanium dioxide. They physically block and scatter UV rays, preventing their penetration into deeper skin layers.

Drugs derived from natural sources, whether plant, animal, or mineral origin, are often used directly or modified into semi-synthetic forms for enhanced effects.

They contain minerals that physically block and scatter UV rays. They offer broader protection than chemical sunscreens but can leave a white cast on the skin.

They contain compounds that absorb UV radiation before it can penetrate the skin. They are lighter on the skin but may offer less broad protection.

Flavoring agents that enhance the taste of food, not for nutrition, and are widely used in various food types. Examples include MSG, smoke essence, and synthetic flavors.

A type of flavor enhancer commonly used in food, known for intensifying umami taste. However, excessive consumption can cause side effects such as headaches and nausea.

Organic dyes used in food to give it a more appealing color. While some are well-tolerated, certain individuals may exhibit allergic reactions, particularly to tartrazine.

Substances added to improve or modify the texture of a food product. Examples include silicates that keep flour free-flowing and emulsifiers used in ice cream.

Substances used primarily to prolong the shelf life of food by inhibiting bacterial growth. These are essential for preventing spoilage and enabling food transport.

A type of preservative that helps preserve meats by preventing bacterial growth and imparting a red color. However, their use is debated due to potential health concerns related to nitrosamines.

Substances that prevent food from degrading due to oxidation. They preserve the taste and appearance of food by preventing rancidity and discoloration.

Substances added to food to inhibit the growth of microorganisms, preserving its quality. Examples include antibiotics, though their use is regulated due to the risk of promoting antibiotic resistance.