Abstract: In embodiments described herein, an intravaginal device for treating incontinence in women includes one or more treatment modalities. The treatment modalities include: 1) incorporating an antimuscarinic agent into an intravaginal drug delivery device; 2) incorporating an estrogenic agent into an intravaginal drug delivery device, and 3) using a pessary. One or more of these modalities may be used, alone or in combination, to treat incontinence in women.

Abstract: A variety of different intravaginal drug delivery devices are described for the delivery of estrogens and progestins. The release rate of estrogens and progestins can be controlled by varying the matrix material or by the application of a thin coating. The intravaginal drug delivery devices may be composed of one or more individual compartments. By controlling various physical and chemical parameters, non-zero release rates of the estrogen or progestins may be achieved.

Abstract: Disclosed herein is an intravaginal drug delivery device that includes one or more compartments, each of the one or more compartments comprising an estrogen prodrug and/or a progestin dispersed in a thermoplastic polymeric matrix.

Abstract: A variety of different intravaginal drug delivery devices are described for the delivery of estrogens and progestins. The release rate of estrogens and progestins can be controlled by varying the matrix material or by the application of a thin coating. The intravaginal drug delivery devices may be composed of one or more individual compartments. By controlling various physical and chemical parameters, non-zero release rates of the estrogen or progestins may be achieved.

Abstract: The invention relates to a particulate food constituent comprising a filling and a coating, characterised in that the filling is a food preparation which is free-flowing at room temperature and selected from the group consisting of fruit preparations, other preparations and mixtures thereof, and in that the coating consists of a layer consisting of a constituent selected from the group of suitable cocoa products, chocolate products, and hydrophobic food ingredients, especially optionally aromatised and/or dyed fats or fatty materials that have a minimum fat content of 80%, or mixtures thereof. The average particle diameter of the food constituent is between 6 and 18 mm, preferably between 8 and 11 nm.