Radioactive diagnostic imaging agent

A - Human Necessities – 61 – K

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A61K 51/00 (2006.01) G01T 1/161 (2006.01)

Patent

CA 2610252

[PROBLEMS] In a radioactive diagnostic imaging agent comprising a radioactive halogen-labeled compound as an active ingredient, to prevent the radiation degradation of the active ingredient to increase the stability of the radioactive diagnostic imaging agent. [MEANS FOR SOLVING PROBLEMS] A biologically acceptable saccharide or sugar alcohol is added to the radioactive diagnostic imaging agent in an amount effective for the prevention of the radiation degradation. The amount of the saccharide or sugar alcohol to be added is preferably 10 (mmol/L)/GBq/mL or more, more preferably 50 (mmol/L)/GBq/mL or more. The saccharide is preferably selected from the group consisting of erythrose, threose, ribose, arabinose, xylose, lyxose, allose, altrose, glucose, mannose, gulose, idose, galactose, talose, erythrulose, ribulose, xylulose, psicose, fructose, sorbose and tagatose. The sugar alcohol is preferably selected from the group consisting of erythritol, xylitol, sorbitol and mannitol.

L~invention permet, dans un agent d~imagerie pour diagnostic radioactif comprenant un composé libellé halogène radioactif comme ingrédient actif, d~empêcher la dégradation par radiation de l~ingrédient actif pour augmenter la stabilité de l~agent d~imagerie pour diagnostic radioactif. Un saccharide ou alcool de sucre acceptable biologiquement est ajouté à l~agent d~imagerie pour diagnostic radioactif dans une quantité effective pour empêcher la dégradation par radiation. La quantité du saccharide ou alcool de sucre à ajouter est de préférence de 10 (mmol/L)/GBq/mL ou davantage, de préférence particulière de 50 (mmol/L)/GBq/mL ou davantage. Le saccharide est sélectionné de préférence dans le groupe consistant en érythrose, thréose, ribose, arabinose, xylose, lyxose, allose, altrose, glucose, mannose, gulose, idose, galactose, talose, érythrulose, ribulose, xylulose, psicose, fructose, sorbose et tagatose. L~alcool de sucre est de préférence sélectionné dans le groupe consistant en érythritol, xylitol, sorbitol et mannitol.

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