Food and food compatibility

Author: Zhang Yunhui
Publisher:
Publish Date: 2005-06-01
Features: The concurrent or sequential use of two or more drugs can produce certain mutual influences. In clinical practice, two or more drugs are often used in combination to enhance therapeutic effects, reduce adverse reactions, or delay the development of drug resistance. "Diseases and Drug Compatibility" primarily introduces scientifically validated drug compatibility phenomena. "Diseases and Drug Compatibility" is divided into 10 parts, respectively introducing the compatibility phenomena among 10 major categories of common drugs, including antimicrobial drugs, analgesics and antipyretics, antitumor drugs, vitamins, hormones and endocrine-regulating drugs, nervous system drugs, respiratory system drugs, digestive system drugs, cardiovascular system drugs, and urinary system drugs. The feature of "Diseases and Drug Compatibility" lies in its combination of theory with clinical practice, possessing scientific rigor, novelty, systematicity, and practicality. The structure is clearly arranged for easy reading and reference. This book is divided into 6 parts, introducing more than 390 compatibility phenomena among 6 major categories of common foods, including meat and eggs, aquatic products, vegetables, fruits, seasonings, and beverages.